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Ste Martaen & Fancy Plants Collaboration Dinner
February 18, 2017 @ 7:00 pm - 9:00 pm$38
Collaborations are wonderful. Nahum (of Ste Martaen) and I have been talking about shared ingredients and dishes we love, and came up with this wonderful menu. I imagine it will compound our strengths, and will stretch each other into new territories as well. We aimed to make a menu with some more familiar combinations, while offering some more obscure, delicious ingredients as well, to offer interest and surprise. We’re excited to work together, and can’t wait for you to taste our creations!
The 4 course meal is an all inclusive (no tax, no tip!) $38, and reservations can be made here.
That said, here is the menu:
Hot and Sour ‘Egg Drop Soup’ with Yuba
Yuba is a dried tofu skin that can have a wonderful light texture when simmered in broth. We’ll make a hot and sour pho style broth, accented with shiitake mushrooms, and give you different accoutrements on the side to add to your soup as you desire.
A nice hot soup for when you come in from the cold.
Kimpira Salad with Smoked Tofu, Butter Lettuce, and Preserved Lemon Vinaigrette
‘Kimpira’ is a classic Japanese salad of burdock root and carrot cut into matchsticks, and quickly sauteed in a wok with sesame. We’ll serve this on top of fresh butter lettuce dressed in a preserved lemon-garlic vinaigrette, and top it off with cubes of hearty mesquite smoked tofu.
Chicken Fried Tempeh, Horseradish Mashed Potatoes, Seared Brussels Sprouts, Black Garlic Gravy
Even if you aren’t a lover of tempeh, when it is braised and then fried in our mixture of 11 herbs and spices (we’re not even joking), it will make a convert out of you. We’ll serve it over seared Brussels sprouts, and creamy whipped mashed potatoes, then top it off with a hearty black garlic gravy. Black garlic is garlic fermented for 2 months, until it is almost nothing like garlic, but rather a very deep flavored, almost maple-like ingredient that is full of umami. A must try!
Lemongrass-Infused Soymilk Custard, Poached Apples, Citrus, Makrut Leaf Syrup
I used to make soymilk custard when I worked at Izakaya Yuzuki in SF, and Nahum had the wonderful idea of infusing it with lemongrass. On top of this we’ll serve diced, poached apples with citrus, and then top it off with a makrut leaf (aka Thai lime leaf) infused syrup. A fruitier, aromatic end to a flavorful meal!
I’m very excited for this collaboration!
Once again, if you are interested, reservations can be made here.
See you soon!