Wild Dinner This Sunday September 20th, San Francisco

September 16, 2009


Join me and Iso Rabins, founder of ForageSF and the Wild Kitchen for a found 7 course meal of...

amuse-bouche

Wild Foraged Fire Roasted Chestnuts
(if we can find them)

firsts

Fried Smelt and Foraged Lemon
Vanilla Fried Potatoes
Garlic-Nastertium aioli

intermezzo


Eucalyptus Huckleberry Sorbet

seconds

Charcuterie Plate
Wild Boar prosciutto
Sweet Pickled Seabeans
Chicken Liver Pate
Porchetta di Testa
Guanciale

intermezzo

Wild Nettle Tea

Main

Poached Local Albacore Tuna
Sweet Corn, Heirloom Tomatoes
Tempura Fried Sea Beans



ends

Acorn Ice Cream
Wild Foraged Blackberries


As you can see, there is a bit of kitchensidecar in this menu - a great opportunity to ponder menus and ideas and angles and considerations.  If you can't come, please try and cook along!  As you can see smelts and pate are on the menu!

 
How it works:
The meal costs $50, and is 7 courses. Tickets are very limited and can be purchased at brownpapertickets.com.
Because we use the freshest wild foraged ingredients, sometimes the menu changes, but we’ll let you know before the dinner.
Mojo has been nice enough to let us use their space, and we want to make it worth their while. In contrast to previous wild kitchens, there will be a $10 corkage fee for wine, which will go to Mojo. There will be beer available for purchase.


3 comments:

Elra said...

I wish I could come Katie, that would be fun!!!!!!!

pigpigscorner said...

ahh I wish I could make it too...very interesting menu, I've never even heard of some of the ingredients!

Elra said...

Katie,
answering your question about dried chili. I didn't do any roasting before adding this to the slow cooker. Just add it with the rest of the ingredients.

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