July 20 + 22
HEY, everyone! We're back from our trip to San Francisco and we're finally ready to get back at it in the kitchen. I had the amazing opportunity to work in two fantastic kitchens while we were away: NOPA and State Bird Provisions. Even when we're able to cook and serve basically whatever we want, it's still easy to slip into funny habits and steep-sided ruts. For me, as a chef, there really no place like San Francisco. It's a town that takes pride in it's food culture, while, in a lot of ways, sidesteps a lot of the pretense involved with "dining." In taking some time to just absorb our surroundings, we feel a little more renewed, refreshed and focused on what we'd like to see in our own dishes and dining experience! We've even taken the big step of admitting to ourselves that we're ready to get the ball rolling on our very own restaurant space! Eeeek!
It's amazing how productive a vacation can be for your work.
(includes wine pairings)
-cocktails + canapes
-heirloom tomato, eggplant "fries", miso eggplant puree, pickled green tomato, ricotta salata
-seared duck breast + leg confit, corn in various forms, fennel marmalade, black plum
-lemongrass semifreddo, wildflower honey sponge, blueberry dry/gel/raw, black pepper meringue, ginger honey
-candy + cordial
$65 per diner suggested donation
(cash only, if you please)
If you didn't get an invite to dinner, it's because you're not on the mailing list. "How do I get on the dang list?" you might ask. Simple. Fill out the subscribe box to the right and there you go: registered officially. Then all you need to do is respond to the invites as fast as you can to come and have dinner. Easy like falling off a log.
Feed you soon!