Menu for the Evening of September 22, 2016

Menu for the Evening of September 22, 2016

 
Starters

Charred summer squash with ginger tomatoes and sorrel kefir

Gochujang crusted pork loin with shaved vegetable kimchi and plum jam

Roasted bell pepper spread with pickled fennel, spiced pinenuts, harissa greek yogurt on grilled seed bread

Colin Kull, Green Heart Foods

 

The Main Event
 

A farm egg stuffed with eggplant caponata, canario bean purée, fresh herb salad and sesame seeds

Rebecca Boice, Zuni Cafe

 

Braised Skyelark lamb with polenta

Chandler Diehl, Piccino

 

Butter Bean and Summer Squash Ceviche

Gabriela Cámara & Kenny Curran, Cala 

 

Heirloom tomatoes and basil on grilled bread

Laurence Jossel, Nopa

 

Mochiko chicken wings glazed in spicy tomato jam with beet bibim bap

Dennis Lee, Namu Gaji

 

Roasted kale and carrots with yogurt, rye and sunflower seed tahini

Cortney Burns & Nick Balla, Bar Tartine  

 

Skyelark Ranch Pressed Pork: rainbow chard, pot likker, wildcat harissa

Sophina Uong, Calavera

 

Smoked Markegard shanks, wheat berry "Hoppin’ John”, pimenton spiced yogurt, charred padron pepper relish

Aaron Thayer, Petit Crenn

 
Dessert
 

Goat cheese custard, strawberries, corn shortbread,caramelized honey

Daniel Saravia, Piccino

 

Hazelnut praline devil's food cake

Lasheeda Perry, Bon Appetit at LinkedIn

 

Assorted Cookies

Three Babes Bakeshop

 

Chocolate Truffles

Alter Eco