Guest Chef Dinner Series

When: Tue., Sept. 7, 6 p.m. 2010

The fourth installment of this dinner will feature Nico Romo of FISH, Jacques Larson of The Wild Olive, and jimihatt of Guerrilla Cuisine.

The First
Chef Nico Romo ~ Fish Restaurant
Scallops, Shrimp, Clams, Potatoes, Bok Choy, Mushrooms, Carrots,
Coconut Lemongrass Broth, Baguette
Optional Pairing: French 75~Tanqueray TEN Gin, lemon juice, and simple syrup, topped with champagne.

Chef Jacques Larson ~ Wild Olive
Carolina Shrimp Pyramids
 Collard Greens, Ham Hoc Brodetto
Optional Pairing: Salt and Pepper Martini~: Ketel One Vodka, a dash of hot sauce,
and dry vermouth.

Chef Jimi Hatt ~ Guerrilla Cuisine
Caw Caw Creek Pork & Beans
Assorted Beans, Late Summer Squash, Wilted Greens, Pork Jus, "Come-Back" Sauce
Optional Pairing: BLT~Bulleit Bourbon, lemon juice, and tonic. Served on the rocks.

Chef Nathan E. Thurston ~ The Ocean Room
130° Prime Tenderloin & Peruvian Lantern Scallops
Creamed Rosebank Farms Silver Queen Corn, Foraged Chanterelles,
Black Summer Truffle Jus, Shaved Black Summer Truffle
Optional Pairing: Old Fashioned~Crown Royal Black, muddled with an orange slice, cherry, sugar, and a dash of bitters. Topped with a splash of soda.

Chef Erin Cross ~ Pastry Chef ~ The Ocean Room
Split Creek Farms Fromage Blanc
Goat Cheesecake, Walnuts, Late Summer Huckleberries
Optional Pairing: Cranberry Vanilla Martini~Smirnoff Vanilla, cranberry juice, triple sec, and lime juice.

Price: $69, plus tax and gratuity

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