The First Breath of Autumn: Alchemy Dinner #1 & #2

Yesterday I got the pleasure of explaining to Rhone more about the Seasons and equinoxes and the change.  This is my favorite time of year, the first breath of cool crisp mornings, and still warm days.  I don't know if I have ever felt this alive with possibility, it is really time to get back into the kitchen and do what I do... cook!

Side Note: I am sure everyone has read "Return to Cooking" by Eric Ripert?  If not, you should, it is amazing. I feel like him at the end of the book.  Been doing a lot of other stuff, which has crystallized what I need.  I am ready.

My first dinners will be October 9th and October 10th: Both at the prettiest most perfect space in Sodo: The Vineyard Table.  Both will be alternating 3 course meals.  If you sit in this seat you get one menu, and in that seat you get the other one.  The point is the meals work as is and they work with each other.  You have to meet your neighbors, you have to share your food.  (I first did this with Bourdain and he was a lot of fun, and a little demanding: "Give me a bite of that!")  Dinners are $40 each plus wine and tip.

October 9th

amuse gueule: 

warm olives, pate de campagne, cornichons, crostini

menu 1

Zucchini & Roasted Pepper Souffle

goat cheese, almonds, sultanas

Pan Seared Halibut

lobster mushrooms, tomato confit, delicata, mustards

Corn, Parsnip, and Apple “Cappucino”

pine nut biscotti

menu 2

Mackerel Tartare

preserved lemon, chickpeas, mint, harissa

Crispy Pork Belly

ratatouille in “crepinette”, ratte potatoes, braisage

White Truffled Gelato

Armagnac prunes, walnuts, mint

October 10^th

amuse gueule: 

warm olives, pate de campagne, cornichons, crostini

menu 1

Roasted Pumpkin Salad with Porcinis

pepitas, cranberries, sage vinaigrette

Mussel Bourride

saffron, fennel, tomato, rusks

“Fig Newton”

vanilla ice cream

menu 2

Butter Lettuce Salad

radish, carrot, bacon, buttermilk dressing

Crispy Duck Leg

collards, hominy, shitakes, yam juice

Tarte aux Pruneaux

crème fraiche

There are only 26 spots for each dinner... please email to sign up.  Thank you!  gabriel@alchemyinthekitchen.com