Événement

Dinner with Chef Luke Doherty - Den of Thieves

Den of Thieves is a project between nature and chef. Focused on fresh and vegetable driven, the food is creative with the intention of respecting the product and its natural beauty. Luke serves as many foodstuffs as possible that we have seen from seed to plate, and hope to convey a measure of care and excitement about what we create.

Description of Dinner:
expect for dinner to be comfortable and creative. though growing season will be over for us we will make use of all the pretty things we've tucked away. Pickles, compotes, preserves, smoked, dried and destablized items will serve as inspiration, as well as spices and ingredients procured during the chefs' travels.

MENU

chicken fried cauliflower, hot honey, chive sour cream steam bun, grilled onion and parmesan filling, last year's tomato glaze roasted kabocha squash soup, crunchies
Cruzat Cuvee Extra Brut, Valle De Uco, Mendoza

vegetable tartlet: sunchoke, peas, mushrooms, cress. parsley, carrot and glace.
Kohler Ruprecht Chardonnay troken 2013, Kallstader Annaberg Spatlese

gnocchi with carrot romesco, goat cheese, bbq carrot strips, iranian pistachios.
Masciarelli 2015, Montepulciano D'Abruzzo

roasted chicken, leg croquette. grilled cabbage, roasted celeriac. curry spice.
Vidigal Reserva Tinto 2016, Lisboa, Portugal

Pear+yogurt

jasmine wild rice crispy treat kasutera (honey cake), gold raspberry, quince honey foie smore
Porto Kopke Lagrima, Portugal