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, February 1, 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

French Onion-Cider Soup
Oxtail Rillettes, Green Dirt Camembert 

Crudo of Ahi Tuna
Foie Gras, “Dumpling Jus”, Pickled Shallot, Chive vin, “Everything” Porcini Furikake 

Cast Iron Potato-Onion Pierogies
Duck Pastrami, Quince, Pickled Mustard Seed, Fennel, Black Butter 

Burgundy-Dr. Pepper Short Ribs of Beef
Celery Root-Potatoes Aligot, Natural Jus 

Molten Brown Sugar-Almond Cake Parfait
Crème Fraiche, Charred Pineapple