Monday, May 14, 2012

PushStart Kitchen
Saturday, May 19

So what can you really say after seeing the absolutely stunning get-up on this dapper gentleman?  What about mentioning that we've been inspired to fancy up our own plates for the weekend?  We're going to serve a five course, dolled up menu plus all the usual trimmings.

As I may have mentioned before, this week is our first to showcase the veggies grown in our very back yard at the Fresh Roots Farm.  We're really excited about being able to watch our food grow right up to the point of slinging it on yer plate.  We've penned our own tag line "Farm to Facehole."  Trademark has been applied for so no poaching, chumps (he joked)!  

(includes wine pairing)

-Cocktail + canape
-Tuna crudo, young arugula, crispy marble potatoes, warm bacon chimichurri, spanish orange, dried olive
-Charred early corn, crab fritter, guajillo mayonnaise, paddle cactus, cilantro emulsion
-Manchego soft scrambled farm egg, grilled bread, backyard greens, wild mushroom fondue, chipotle oil
-Beef petit tender, crispy vidalia onion, backyard swiss chard, roasted beet, stone ground mustard
-Brown butter cake, backyard heirloom carrot, honey mascarpone ice cream, golden raisin puree, pistachio praline
-Candy+ cordial

$75 per diner suggested donation
(cash only please)

The only way you're going to get invited to this evening (or any of our little git-togethers) is if you subscribe to our mailing list to the right.  We'll send you an email that you'll reply to as quickly as you can.  Then we'll get back to you and let you know what the deal is.  What'dya say?  Sound good?  We'd love to see you soon!

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