New Years Eve

New Years Eve PushStart
Yeah, I recognize that it's not Christmas yet and it's just barely Hanukkah (Happy Hanukkah, by the way!) but I just wanted to put this together since folks like to do a little planning in advance. And rightfully so, since a lot of these dinners are super expensive and sell out very quickly.

This year, we're going to celebrate NYE in Birmingham, AL with our dear friend, Jason Wallace in his amazing photography gallery and studio.  But don't worry, y'all are invited too!  Here's the menu chock full of ingredients that are traditionally guaranteed to bring good fortune and full bellies in the next year:

New Years Eve
MENU:
(includes wine pairings and evening champagne)

-Cocktails and canapes
-Queso fresco, salted cucumber noodle, marinated grape, pistachio praline, chicory
-Sweet potato dumpling, baby kale, pickled mustard seed, baby kale
-Sous vide pork loin, white bean puree, garlic confit, coriander brown butter, braised collards, cilantro croquant
-Pink grapefruit sorbet, pomegranate syrup, candied lemon
-Ancho chile chocolate cake, white chocolate cremeux, banana chip, cajeta, smoked salt
-Candy and cordial

$100 per diner suggested donation
(cash only please)

Y'all, I know that most of you are in the Atlanta area (although we do have one follower in Dubai) but I guarantee it's totally worth the drive to come and have dinner with us.  Make a romantic little weekend getaway for NYE and come, why don'tcha?!  If you're not already on our mailing list, please sign up in the subscription form to the right and wait with baited breath by your inbox.  You'll begin receiving all kinds of invites, in no time!  All you have to do to come to dinner is respond to them as quickly as you can.  We look forward to having you soon.  I hope everyone has a safe and Happy Holiday and if we don't see you, a great new year!

Holiday Animal Amnesty!
Thursday, December 22nd

This week, we're giving all those geese, turkeys, pigs, and cows a bit of a reprieve considering all the sacrifices they're going to be making for the winter holidays.

Beside winter veggies don't get nearly enough attention so for this dinner, we're in full worship mode.  Check out the menu below and get on the list.  Support your local farm and in this case your local farm animals!  Gobble gobble.

MENU:
(includes wine pairings)

-Cocktails and canapes
-White bean soup, garlic confit, porcini goat cheese, fennel marmalade
-Sweet potato dumpling, green pumpkin seed sauce, charred shallot, crispy smoked chile cornbread, aged jack cheese
-Maple roasted winter squash, eggnog ice cream, crushed ginger biscuit, orange three ways
-Candy and cordial

$50 per diner suggested donation
(cash only please)

If you're not on our invite list yet, please subscribe in the box to the right and get ready!  You'll receive a notice in your inbox.  Be sure to respond as soon as you can.  We tend to sell out very quickly.  Thank you so much for the love and support.  We're looking forward to having you all around our table soon!

Y'all come eat!
We're stepping back in to the kitchen again this weekend for a dinner on Friday, December 16th, 2011.  Winter veggies are in full effect and we're happy to be tucked away in the warm kitchen with all the burners going.  Have a look at the menu below and see what you think.
MENU:
(Includes wine pairings)
-Cocktail and canape
-Manchego flan, crispy black bread,  roasted heirloom beet, salted cucumber, shallot caramel
-Crispy potato dumpling, pork carnita, spiced kabocha squash puree, brussels sprouts, cotija
-Roasted persimmon tartlet, Haitian rum semifreddo, vanilla honey, golden raisin puree, smoked chile praline
-Candy and cordial

$50 per diner suggested donation
(cash only please)


Please be sure to add your name to our mailing list in the subscription box to the right and wait for the invitation.  When you get the email respond ASAP with how many in your party and a good contact number.  We have been selling out quickly so I will be sure to get back in touch with you to give you the heads up if you're on the list or not.  Thank you so much and we can't wait to feed you!

PushStart's Cena Tica
Thursday, December 8th

So, I'm sure by now you've heard me gush about our recent trip to Costa Rica!  Ten days in "the happiest country on earth!"  Did wonders for the spirit and definitely helped in working up a solid appetite.  In honor of our trip back "home," we've brought back some menus inspired by the comida tipica of the Tico kitchen.  I wouldn't go as far as to say that these are truly authentic plates as much my honest try at honoring the food traditions of my adopted nation, my home away from home.  We would love to have you in to share a meal with us...and don't worry, I won't pull out the slide show of our photos.  I promise.  NO, seriously.
MENU:
(includes wine pairings)

-Cocktails and canapes
-"sopa negra": Black bean broth, poached quail egg, pancetta lardon, cilantro goat cheese, lime gelee.
-Sous vide breast of chicken, ceviche de platano, charred serrano, chicharrones de pollo, jasmine rice puree
-"Torta chilena": crepe terrine, dulce de leche, compressed pear, lemon cream
-Candies and cordial

$50 per diner suggested donation
(cash only please)

If you haven't done it already, subscribe to our mailing list to the right.  We'll send out invites via email.  If you'd like to join us (and we'd love to have you) please respond to the dinner email invite as fast as possible with how many in your party and a good contact number.  We'll be in touch.

THANKSGIVING!
Well, all the rumors you've heard are true!  I'm going to be spending Thanksgiving in Costa Rica with a beautiful woman and for all the obvious reasons, I'm SO excited!

But, since we aren't gonna be here for the biggest food holiday ever, and we don't want to miss all the fun, we're going to be serving our turkey dinner a week earlier! Wanna come?  Here's the menu:

MENU:
(includes wine pairing)

-Cocktails and canapes
-Grilled romaine, charred onion, cornbread, pistachio praline, shaved garrotxa, cranberry vinaigrette.
-Pumpkin seed crusted turkey, huitlacoche bread pudding, salsa pipian, roasted king trumpet mushroom
-Budin de calabaza, creme fraiche ice cream, chile spiced macadamia, sweet curry marshmallow
-Candies and cordial

$50 per diner suggested donation
(cash only please)

You probably know what to do but in case you don't, check it out...subscribe in the box to the right.  You'll get an email invite, you'll respond, you'll come eat!  Just like that.  But as you may have already heard, we sell out pretty quickly so respond ASAP.  We'll get back to you and let you know what's up.  We can't wait to have you!

November 10th & 12th

Fall is in full swing and football season and is going full bore.  While I can't say that I'm the biggest fan of the gridiron, I can say that I love some good pig skin.  How about THAT for a good food lead-in!?

This week's menu has got stadium chow on the brain and even though you won't find and buffalo wings, if you look real hard you'll see where some of these dishes came from.  If you're not on our mailing list, be sure to subscribe at the right and receive an invitation to our game day dinner.

MENU:
(includes wine pairings)

-Cocktails and canapes
-Celery root soup, pickled carrot, chipotle molasses, buttermilk panna cotta, cornbread
-Slow cooked chicken, grain mustard panade, crispy onion, roasted red cabbage, pretzel puree
-Mexican hot chocolate cake, malt ice cream, dulce de leche, black salt, kettle corn
-Candies and cordial

$50 per diner suggested donation
(cash only please)

Homecoming!
I've always thought that the best part about traveling was getting to come back home.  That first night back in your own house, your own space, your own bed is always so good!  After a successful, albeit insanely busy, weekend in Birmingham, we're home and ready to serve up more dinners in our own little space.  AND we're doing THREE of them!  Thursday, Friday and Saturday we'll be filling up our table with amazing people and delicious food.  Oh my GAW, you should totally come!
The weather is definitely cooling down and we'll be celebrating the amazing fall food the South-by-way-of Latin America has to offer.
We can't wait to see you all back around the table this weekend!


MENU:
(Includes wine pairings)


-Cocktails and canapes
-Ahi tuna tiradito, pink grapefruit, charred vidalia, avocado, crispy farmers bread, sea beans.
-Beef skirt vaca frita, black bean froth, spinach flan, garlic confit, shaved Thomasville Tomme.
-Buckwheat crepe, chestnut mascarpone, maple-vinegar gel, raw and candied orange.
-Candies and cordial


$50 per diner suggested donation
(cash only please)


Does everyone know how this whole thing works?  First, if you're not on the mailing list, you need to subscribe in the box to the right.  Then when you get an invitation in the mail, respond as quickly as you can. Don't forget to tell us which night you'd like to come, how many are coming with you, and a good contact number.  If you're in, we let you know where our space is and you come for dinner.  We've only got a limited number of seats each night so if you're not in time, we'll put you on the waiting list.  It's so good to be home!

PushStart Birminghamster!
This weekend we're going to be heading back over to Birmingham for a PushStart dinner hosted by our friends at Urban Standard.  In honor of our new surroundings we've made a few changes to the normal deal.  First off, we've thrown in an extra course and secondly, each course is coming with a fancy-pants beer pairing!

MENU:
(Saturday, Oct. 28th, 2011, 7:00p)

-Canapes and cocktails
-Aged cheddar bread pudding, guajillo chile-apple butter, country ham powder, fennel marmalade
-Roasted king trumpet mushroom, masa dumpling, salsa pipian, cotija cheese, pumpkin seed
-Sous vide pork tenderloin, mole rojo, sweet potato, spiced marshmallow, pepita praline
-Warm spice cake, malt ice cream, dulce de leche, Hawaiian black salt, dried banana
-Candies and cordial

$65 per diner
(credit cards accepted)

If you're interested in coming to dine with us, please contact Trevor at Urban Standard (205-250-8200)  to reserve.  We're going to be serving 50 this time around but seats are going to go fast.  Be sure to reserve as soon as you can!  Can't wait to see you there!

Saturday, Oct. 22:  PushStart Dinner


Here we go again!  Another week of excitement.  Another week of fooood!  Since we'll be running around town the rest of the week teaching class and doing private birthday dinners, we're only going to be serving one dinner this week.  Are you coming?

MENU:
(Includes wine pairings)

-Cocktails and canapes
-Caramelized fennel, celery root puree, applewood smoked hog jowl, cabrales blue cheese, sirope de vinaigre de xerez, flowering chive
-House-made chorizo, roasted garlic flan, apple marmalade, aged manchego, arugula
-Coffee cremeux, wildflower honey ice cream, caramelized banana, dried banana, cocoa croquant
-Candies and cordial

$50 per diner suggested donation
(cash only please)

Y'all remember how this works?  Make sure you're signed up for our mailing list in the subscription box to the right and wait for the invite!  When you get it, make sure you reply as fast as you can.  We've been know to sell out in under five minutes.  Can't wait to have you!

PushStart Autumn Dinner (Oct. 13-14)

Fall is HERE!

Around this time of the year, I always catch that first bit of cool in the air and hold my breath to see if it's gonna get hot again.  It always seems to fool me each year but this time, I think it's here to stay.  While Summer brings fresh vegetables with their vibrant hues and pristine simplicity, I always love the Fall for its comforting stews, warm spices and heartier fare.  We are going to be celebrating the changing of the seasons this weekend with our Autumn Dinner.  We'd love for you to join us for cocktails and dinner at PushStart!

MENU:
(includes wine pairings)
-Cocktails and canapes
-Smoked ham hock, roasted beet, goat cheese, pickled shallot, avocado, cilantro mayonnaise
-Sous vide chicken breast, chicken liver mousse, charred vidalia, roasted pear, stone ground mustard
-Roasted sweet potato, chai ice cream, gingersnap, vanilla maple gel
-Candies and cordial

$50 suggested donation per diner
(cash only please)

PushStart Kitchen Birmingham is BACK!


My old stomping grounds, the amazing Urban Standard is going to be hosting a PushStart dinner for 50 on the 28th of this month!  We're going to be focusing on the amazing ingredients we're starting to see as the coolness of Autumn sets in.  And what better way to do it than with a four course, beer paired dinner?  No seriously.

MENU:
-Canapes
-Aged cheddar bread pudding, guajillo chile apple butter, country ham powder, fennel marmalade
-Roasted king trumpet mushroom, masa dumpling, salsa pipian, cotija cheese, coriander spiced pumpkin seeds
-Sous vide pork tenderloin, mole rojo, spice marshmallow, sweet potato, pepita praline, cilantro syrup.
-Warm spice cake, malt ice cream, dulce de leche, Hawaiian black salt, dried banana
-Hand made candies

$65 per diner
(includes beer pairings)

If you're interested in going please purchase your seats directly from Urban Standard or reserve with Trevor at urban.standard.bham@gmail.com.  We can't wait to be back in town for another round of PushStart Kitchen.  See you there!?

Don't eat me, brah!

We're starting a new holiday this weekend that hoping that all of you will join in celebrating:  "Leave Them Durn Animals Alone Day."  All weekend long we will be celebrating letting the critters and varmints of the world having a few days off from having to be poked and prodded at our human expense.  So let them chill and come to our all veggie dinner!  (psssssst...it's totally vegan)

MENU:
(includes wine pairings)

-cocktails and canapes
-roasted long-stem artichoke, crispy torta de frijol blanco, piquillo pepper vinaigrette, crispy capers and their berries
-seared cauliflower filet, smoked chile "arroz con leche", green olive, tangerine, cilantro croquant
-warm date cake, macadamia praline, ginger carrot puree, coconut froth, dried pineapple
-candies and cordial

$50 suggested donation per diner
(cash only please)

If you're not on our supper club mailing list, you won't get an invite so sign up in the subscription box to the right.  Then you won't be left in the cold, all alone and hungry.  We've still just got ten seats so we sell out pretty quickly these days.  Just keep trying.  It's worth it!

HEY!

This week's PushStart dinner is going to be on Friday, September 30 and we're going to be serving breakfast for dinner (or at least breakfast inspired dinner)!

MENU:
(includes wine pairings)

-Cocktails and Canapes
-Porridge:  Porcini oatmeal, country ham, wild mushroom fondue, Manchego cheese, thyme chantilly.
-Steak and Eggs:  Sous vide beef petit tender, roasted onion frittata, crispy fingerling potatoes, Bloody Mary sauce.
-French Toast:  Lemon scented pan perdido, chamomile ice cream, pickled asian pear, anise honey.
-Candies and cordial

$50 per diner suggested donation
(cash only please)

We've only got ten seats, so everyone remember that we sell out pretty quickly.  Be watching for the email invitation and then respond ASAP with the number in your party and a good contact number.  If you're not signed up for our mailing list, please fill out the subscription box to the right.  We can't wait to have you!

Thursday Dinner!

We're going to do an added service this week since on Friday and Saturday we've been bought out for private parties.  THURSDAY, September, 22nd!  Fall is in the air and our menu is already reflecting some of our Autumn favorites.  The evening on our patio is going to be so perfect with this cool breeze and the trains rumbling dutifully past.  I love this time of the year!

Menu:
(includes wine pairings)

-Cocktails and canapes
-Rabbit confit, roasted brussels sprouts, smoked chile cornbread, macadamia praline
-Beef albondigas, roasted pumpkin, cumin scented yogurt, caramelized onion puree, cilantro croquant
-Cocoa sponge, "Yoohoo" ice cream, grilled banana, salted caramel, cracked pretzel
-Candies and cordial

$50 per diner suggested donation
(cash only please)

Youngsters in Love

We had an amazing time seeing our two friends Amy Woodhouse and Maney Mazloom get hitched on the beach in Seacrest, FL this weekend!  And with the amazing help of my sister, Rebecca and her roomie, Sara, were able to feed the 40 guests that came to the party!  For finger foods, they all started out with a big bowl of charred jalapeno pimento cheese with roasted pepper catsup and warm flat bread alongside shrimp pinchos with white barbecue sauce and minted breadcrumbs.   Then came salads:  hearts of romaine, tomato confit, charred onion, cotija cheese and guajillo buttermilk dressing.  Entrees next.  A choice of blue crab cakes with poblano slaw and roasted tomato vinaigrette or sous vide beef petit tender with wild mushroom butter, cotija grits, goat cheese crostini and cilantro pistou.  Dessert?   Wedding cake and the groom's cake (a pile of 120 Krispy Kreme Donuts!).  The night finished the most good weddings do...with all of the living room furniture getting cleared out to make room for a much anticipated dance off.

Maney and Amy, we love you so much and wish you all the best that life has to offer!  CONGRATULATIONS!

The crew hard at work (and one guy being a jackass).

WEDDING BELLS!

This weekend, we are not going to be having our regular service because we're going to be heading south to Destin, FL for a wedding!  Our dear friends Maney Mazloom and Amy Woodhouse are going to be jumping the broom and we're going to be on the other side serving up dinner for 40!

So don't be too concerned if you don't get an invite this go around.  We're taking this circus on the road!

We have had a bunch of people lining up private parties at our space  so next week's dinner schedule is going to be a little different.  We're going to be serving dinner on Wednesday, the 21st, so be watching your inboxes!  

I'll be posting menus soon!

PushStart Dinner!!! (Sept. 9th)

It's hard to believe it's time again, but here we are, posting another PushStart menu. I've added some more exciting ingredients that I've been dying to cook so, have a peek and sign up!  We're looking forward to getting to meet all of you!

MENU Sept 9th
(includes wine pairings)

-Canapes and cocktails
-Shrimp "louie", salted cucumber, roasted carrot vinaigrette, candied grapefruit peel, crispy pig's ears
-Slow-cooked oxtail, crispy tamale, green tomato marmalade, avocado, charred tomato veloute, melaza de tamarindo
-Coconut panna cotta, galleta maria, grapefruit, black pepper honey, basil
-Candies and handmade cordial

$50 suggested donation per diner
(cash only please)

Please remember that we are a 10 seat operation, so there is a good chance we'll sell out quickly.  Reserve by responding to your email invite as quickly as you can with how many in your party and and good contact number.  First come, first served.  If you're not sign up for our mailing list, please fill out the subscription box to the right.  We'll be waiting!

the creative process.

Every chef (artist, musician, etc.) has a process, a starting off point, where the roots of a dish begin to take hold.  For some it's a classic recipe or something as simple as a color or season.  For others it's more abstract, passing whimsies that land lightly on the mind.  I have never really been able to nail down how or why I cook what I cook because in the end, each plate I put together tells a little story of all of my experiences over the years.  It's very difficult to explain this process but I figured I'd try here, more for self-inspection than anything else.

An example:  Heirloom tomatoes, young cucumber, chicharron powder, lemon mayonnaise, arugula.

So, in planning the menu for our PushStart Birmingham, I really wanted to think about Summertime, an easy task.  To me, nothing says Southern Summer like tomatoes and even more so, a BLT.  I remember as a kid, we'd go to my aunt's country house in Virginia.  We'd race down to the garden and push our way through verdant smelling vines to find the ripest tomatoes that had been gently warmed by the sun.  Sliced in thick slabs, salted and slathered in mayo, they'd get topped with still sizzling bacon and cold, crisp iceberg lettuce, all of it sandwiched between toasted white bread.  I can still taste those sandwiches.

That quiet memory was the starting point for the salad.  Nothing really all that ground breaking.  Just a solid base.  Where I have the most fun, is here, trying to rearrange the elements of something familiar to make something a little different, maybe even exotic.  We got the best heirloom tomatoes from the market including Golden Peach, Mortgage Lifters, Brandywine and baby Sweet 100's and sliced them in to irregular shapes.  The bacon got swapped out for chicharrones (read "pork rinds") ground in to a fine powder with salt, coriander and pepper.  The usual lettuce and mayo on the sandwich was left out and we added in tender arugula leaves and tangy lemon mayonnaise to act as our salad dressing.  Young cucumber was added in for a cool little crunch and there you have it, our delicious take on a BLT sandwich.

At this point, I wanted a little added flair to set it apart so I began thinking of ways to garnish this plate that would scream "Summer."  The obvious choice was basil but instead of using the fragrant leaves, we rehydrated the mild seeds and mixed them with salt and molasses vinaigrette.  With their jelly-like texture, they made me think of frog eggs.  Fat bullfrogs, chirping and floating lazily on lily pads in the warm evenings came to mind.  Then I remembered lotus, a cousin of the water lily, that they use in a lot of Asian kitchens.  The hollow lotus root would be the perfect foil, peeled, sliced thinly and fried crisp in extra virgin olive oil.  Their crisp texture and salty, starchy flavor mimicked a crunchy potato chip that, if eating a BLT sandwich, would be the perfect side.


And there it is...a fancy-fied version of something tiny that means so much to me.  This is the perfect example of how I build each plate, rooted in memories and traditions with extra elements to make it fun while leaving behind the pretense of some "high art."  I hope that someday, I can have the opportunity to share my experiences with everyone, and possibly create a new memory or influence for someone else.  I hope to see you all very soon.

PushStart Kitchen Brimingham

Mr. Branden setting the table

"Remember your roots."  This past weekend, my sister and I took our little circus on the road to Birmingham, where my career in food began over ten years ago.  A homecoming of sorts this time to cook for what turned out to be an anniversary for three couples and 24 of their friends.  Despite the size of the group (our biggest party yet) it felt like family and we all had a great time, cooking, talking, laughing and best of all, eating.  Thanks to the efforts of Branden, Trevor, and Will our kitchen assistants for the evening, everything went as smooth as could and I saw, at the end of the table, how much we truly have to be thankful for.  Here are a few photos of the evening.

Proof that it's Summer

Fried lotus root

show time

First course

Heirloom tomato, young cucumber, pickled okra, chicharron powder,  lemon  mayo, arugula

Basil seed and fried lotus garnish

Party time

Sous vide beef petit tender, shrimp louie, romesco, grits, charred onion, yellow chive

Colombian brown sugar bread pudding, sweet corn ice cream, rum honey, dried fig,  Hawaiian black salt

The crew

Lemongrass moonshine and some jackass

TEAM!

Me working through my stage fright

We wanted to say a warm thank you and HAPPY ANNIVERSARY to Taylor, Jason, John and their lovely wives.  We hope that we can be there to celebrate your anniversary again, even if it's just in spirit!  We had a great time and look forward to feeding you all again soon!

We're BAAAAAACK!

We've had a crazy weekend of running around acting like TV stars and now that we're done playing dress up, we're ready to get back to work! We'll be serving dinner this Saturday the 20th at 7.00p. As always, if you're interested in being on the mailing list, sign up in the subscription box to the right. Here's the menu for the weekend. Looking forward to having you for dinner!

Menu (Saturday, Aug 20th)

includes beverage pairings

-Canapes and cocktails
-Cilantro-ricotta dumplings, candied lemon, arugula, tomatoes three ways
-Crispy grits, slow roasted pork belly, rum glazed fennel, hearts of palm succotash, sherry vinegar syrup
-Mexican chocolate bread pudding, spiced macadamia, orange scented cream
-House-made cordial and candies

suggested donation: $50 per diner
(cash only please)

Television Weekend

So as many of you all may know, we're filming for two different television programs this weekend (!!!) so we're not offering regular PushStart service.  I still figured I'd post our soon to be forever immortalized menu, just to be a temptation and keep people interested in the following weekend, when we resume the normal deal.  Be paying attention to your email in-boxes for next week's menus!

TV DINNER (see what I did there?  Got jokes.)
-Canape and cocktails
-Chilled corn soup, grilled manchego cheese sandwich, roasted red chile, pancetta, arugula pesto
-Sous vide petit tender de beouf, corn croquant, smoked tomato molasses, avocado, pea shoots
-Grilled spice cake, sweet corn ice cream, coconut milk, cilantro syrup, macadamia praline
-House-made lemongrass liqueur and cajeta de coco


Can't wait to see where this TV stuff goes.  I'm already trying to work out some great catchphrase I can have when ever I serve someone some food.  I'm considering screaming out "BOOyah!" but the jury is still out (also a joke, albeit a bad one).  Director, I'm ready for my close up.

We're doubling up!

We've had such a positive response to our dinners that, in order to get this city fed, we're going to add a second service this weekend! We will be serving dinner on both Friday AND Saturday, so be sure to tell me which day you want when you reserve or tell me if you don't have a preference and I can fit you in where there's space!  We can't wait to see you!

MENU: (Aug 5th and 6th)
includes wine pairing

-Cocktails and canapes
-Chilled peach soup, heirloom tomato pico de gallo, queso fresco, sherry vinegar gelee, toasted brioche
-Porcini mushroom french toast, garlic confit, tomato marmalade, heirloom squash, truffled ricotta, pea shoots
-Meyer lemon cake, vanilla rum cream, orange, spiced macadamia, thyme honey
-Handmade candies

$45 suggested donation per diner
(cash only please)

NEW DAY! NEW MENU!

We're going to be serving up a PushStart Dinner on Friday this week and we would love to have you!  If you have not signed up to be on our mailing list, please fill out the "subscribe box" down to the right and wait by your inbox for your very own invite to dinner. We'll be waiting to hear from you!

MENU (July 29th)
Includes beverage parings

-Canapes and cocktails
-Serrano ham, tomato confit, avocado, smoked chile cornbread, molasses vinaigrette, basil
-Sous vide pork tenderloin, roasted plum mole, crispy grits, goat cheese, country ham powder, arugula
-Rum scented "pan perdido", condensed milk ice cream, pickled cherries, galleta maria.
-Hand-made candies

 $45 Suggested donation per diner

If you'd like to come, you know what to do.  Send us an email with a good contact number and let us know how many you'll have in your party.  These seats are selling out so fast these days, so you'll have to be quick.

July 23rd Summer Vegetable Dinner!

We had such a nice response to the summer veggie worship menu, we're going to do it again.  If you're not on the list, subscribe to the right and receive and invite to our little food haven.

MENU:
(includes beverage pairings)
-Canapes and cocktails
-Goat cheese flan, heirloom tomato, tomato caramel, picholine olive sable, watercress
-Piquillo peppers, charred oninon Israeli cous cous, roasted corn puree, garlic confit, Vinaigre de Xerez syrup
-Grilled sweet corn cake, blueberry mascarpone ice cream, candied lemon, bourbon macadamia praline
-Handmade candies

$45 suggested donation per diner
(cash only please)

I also wanted to take a quick second to thank everyone for their support in our dinner parties.  We've been having the BEST time getting to meet and feed everyone.  We couldn't be happier!

Dinner V

Alright, it's that time of the week again: a new menu for a new meal.  We're going to be serving up our next dinner for ten on Saturday, July 16th so get ready and make plans.  We'd love to have you!

MENU:
(includes beverage pairing)
-Cocktails and canape
-Cucumber gazpacho, pickled jicama, queso fresco, hot pepper jelly, basil
-Sous vide pork tenderloin, crispy masa dumpling, guajillo chile-peach jam, arugula
-Grilled banana cake, horchata ice cream, banana chips, chile-spiced pecans, cinnamon syrup
-Homemade candies

$45 suggested donation
(cash only please)

If you're not on the mailing list, sign up in the subscribe box at the right and get yerself invited!  Hurry up though, we've only got ten seats and they are filling up fast!

Photo, photo, photo

Plating the first course

Sweet corn pudding, tomato marmalade, palmito and corn "in every way I could think of"

Dinner time

Plating crispy ricotta dumplings with eggplant puree, heirloom squash and black olive shortbread

Cheers, y'all

Dessert

Your hosts (and an angel)

Amber sunset on our patio

Train spotting in our backyard

Yet another great group of diners.  Thank you all for coming!