Guest Chef Experience with Ken Baker

Multi-course dinner prepared and selected by Ken Baker—former chef/owner of Pachamama's. Wine pairings curated by sommelier Michael Kirkendoll.

When: Thursday, October 19, 6:30pm

Dinner Cost: $150/pp
(prepayment required) - taxes plus a 20% gratuity for food service is required and added to payment

Wine Pairings Additional - charged at the event
• Basic Wine Flight and Reserve Wine Flight
• Pricing TBA (approx. $75-$200pp)
• Non-drinker will be assessed a $50 table fee.

LIMITED TO 20 GUESTS

Prepayment of $150 for dinner is required. Payment is non-refundable after October 10.

MENU

1/Biting

• Mousse of “Faux Gras”
  Crostini, Jalapeno-Pear Conserve

• Late Season Heirloom Tomatoes
  Toasted Olive “Granola”, Fresh Mozz

• Beef Tallow-Braised Carrot
  Fried Garlic Gremolata

2/Rooting
Crispy Porchetta
Blistered Broccolini, Smoked Apple Butter, Pickled Onion

3/Rolling
Butternut-Beef Chorizo Lasagne
Collards, Shiitake, Brown Butter-Whipped Ricotta, Pumpkin Seed Pesto

4/Rutting
Cast Iron-Seared Elk Loin
Cauliflower Gratin, Brussels Chips, Porcini Bordelaise

5/Jarring
Mexican Chocolate Budino
Pecan Praline, Vanilla-Ancho Crema