I like to cook for people who like to eat. That’s where it all started.
Chef Sofia Mileti and I kicked off the first guerilla dining event with a delicious, locally sourced, nutrient dense menu to feed a table lined with good friends.
Check out this menu Sofia put together…!
GUERILLA DINING FEATURING THE EPICURIAN
TALENTS OF SOFIA MILETI & LEAH POKRASSO
FRIDAY JUNE 17TH, 2016
‘The Thyme is Now’
Espolon Reposado ~ Muddled Thyme ~ Maple Syrup
Fresh Squeezed Lime Juice ~ Pink Salt Rim
It was the perfect drink to welcome the weekend and our guests on a warm Friday evening.
Carpaccio of Grass Fed Beef
Garlic Scapes ~ Radish ~ Caper Berry ~ Arugula
Parm Crisps ~ Smoked Olive Oil ~ Volcanic Salt
This creation of Sofia’s was the perfect first plate to start the night. The flavors were dynamic with the umami flavor from the parmesan crips and brightness from the caper berries. The beef was flavored with lemon, smoked olive oil and freshly ground pepper. The arugula lent a peppery presence. We garnished the carpaccio with delicately shaved, transparent radish slices and black volcanic salt. Yum.
Shaved Fennel Salad
Grilled Stone Fruit ~ Mizithra Cheese ~ Fried Basil
Thinly sliced fennel perfectly dressed in a bright balsamic dressing – my mouth literally started to water as I typed that. It was balanced with sweet and savory with grilled stone fruit and the salty greek cheese. The fried basil sat on top like a sail on a boat. Again so yum.
Grilled Pork Tenderloin
Bing Cherry Chutney ~ Roasted Spaghetti Squash
A generous serving, like you have someone taking care of you. That’s what it tasted like, it went right to the heart. The pork was perfectly juicy, and pared well with cherry chutney where there were notes of spice, sweet and tang. The color of the yellow squash and bright green haricots verts reminded us that we were not only serving a delicious meal, but a healthy one.
Meyer Lemon Olive Oil Cake
Fresh Berries ~ Lavendar Crème Fraiche
A lovely dessert to finish a satisfying meal.The olive oil provided a bright, fresh flavor as well as a moist texture which was accompanied with a subtle zing from the Meyer lemon. And then there was the lavendar crème fraiche, these two beautiful things belong together, and well as vanilla bean which Sofia decided to add, so glad she did!Food and weather go hand in hand – so here’s a quick weather report; It was the kind of evening in which you didn’t need to bring a jacket, or even a layer – the air felt like velvet. Beautiful plates were delivered one after the other to our grateful eaters. Meanwhile in the kitchen we crafted and planned each plate with care and delight. In the background was Flamenco guitar music provided by our talented friend, Bo Johnson, accompanied with the sound of inspired conversations and silverware dinging the plates. At the end of the night when Sofia and I joined our guests with a tall glass of red wine in hand and our stained aprons still on, Bo serenaded us with a special song. That sort of thing only happens in the company of magic. And to top it off one of guests had her acupuncture kit and gave me a quick treatment – The unfolding of it all made me laugh!
The evening ended with everyone in the kitchen, of course, where we savored a little taste of the cherry chutney, or a quick taste of the last of the lavendar creme fraiche. Friends gathering over a shared love, a love of food but really a shared love of the fruits of our labor, a labor of love.A quick sit to take it all in before returning to the kitchen.