Pane e Vino Collaboration: Late Autumn with Chef Ken Baker
Pane e Vino Collaborations: Late Autumn with Chef Ken Baker
Wine Pairings by Certified Sommelier Michael Kirkendoll
Thursday, December 10, 6:30pm
Dinner Cost: $85pp, (+taxes and 25% gratuity)
Prepayment for dinner required.
Wine pairings available at the dinner - wines TBA
Tickets are nonrefundable after December 3.
Chef Ken Baker's December menu crosses the Atlantic: a stout-braised wild game pasty, onion soup with foraged mushrooms, cider and melting Camembert, cast iron-roasted diver scallops, grilled Ibérico pork with black pudding, and a New Orleans finish with his take on Bananas Foster. I'll be presenting each wine pairing tableside, along with a few reserve pours from the cellar for those who want to go further.
LATE AUTUMN MENU (wine pairings available at the dinner - wines TBA)
Amuse
Spiced Stout-Braised Wild Game Pasty - Tamarind-Hibiscus “Dumpling Sauce”
Dinner
Onion Soup, Foraged Mushrooms and Cider - Melting Camembert-Toasted Country French
Cast Iron-Roasted Diver Scallops - “Dirty Cabbage” Lentils, Saffron-Brown Butter Yogurt, Sultana-Caper Relish
Grilled Pressa of Ibérico Pork - Black Pudding, Cauliflower, Pear-Quince Chutney
“Bananas Foster” - Pecan Praline, Tellicherry-Maple Ice Cream
Private Events
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Party size
1 ticket