Événement

Food for The Future with Chef Susan Feniger

Get to know restaurant industry veteran and food pop culture star, chef Susan Feniger of Border Grill and Socalo, through a special four-course group dinner. Chef Feniger, a Julia Child Award winner and James Beard Award recipient, will share an intimate look at the stories behind each plate, her travels, and her personal journey as a chef.

Start the night at cocktail hour where guests will meet chef Feniger and observe her demonstration of Peruvian ceviche with Oaxacan crispy plantains.

Guests will then sit down to a communal-style four-course meal with beverage pairings as Susan discusses the intersection of art and cooking, the globalization of culture through food, and how the ingredients we cultivate, harvest, and cook today impact the future. Each guest will also receive a signed copy of Susan Feniger's Street Food.

Menu

Cocktail Hour Appetizers
Tuscan Black Kale Crostini with White Beans (vegan)
French Goat Cheese and Avocado on Persian Cucumbers (vegan option available)
Quinoa Fritters with Spanish Romesco Sauce
Impossible "Meat" Balls with Indian Tomato Chutney (vegan)
Peruvian Ceviche with Oaxacan Crispy Plantains (vegan option available)

Israeli Roasted Red Pepper Hummus and Olive Tapenade with Achiote Spiced and Seeded Flatbreads

First Course
Chinese Sausage Salad and Thai Melon Salad
Vegan Option: Chinese Tofu Salad and Thai Melon Salad

Second Course
Indian Cauliflower with Cumin Cilantro Sauce and Pickled Tomatoes (vegan)

Third Course
American Boneless Baby Back Ribs with Honey Glaze
Served with fresh corn in lime aioli, pink lady applesauce, and grilled asparagus with lemon vinaigrette
Vegan Option: Roasted Butternut Squash with corn in lime aioli, pink lady applesauce, and grilled asparagus with lemon vinaigrette

Dessert
Egyptian Semolina Cake with Lime Curd and Seasonal Berries
Vegan Option: Citrus-Glazed Olive Oil Cake with Fresh Berries

A vegan menu is available; due to the nature of this special event, please note that we cannot accommodate personalized customizations for guests with other dietary needs.