![]() Also (not shown) on the tasting menu was a small urn of French Onion soup from sister property Brasserie Mon Chou Chou. Venison tartare with saltines, egg, and candied jalapeno from Southerleigh Fine Food & Brewery. Served cold and “cooked” in lime juice, ceviche is most often seen in Peruvian or Mexican forward cuisine but could be a delicious starter for an elegant plated dinner event in lieu of the more traditional salad. ![]() This unique event space coupled with the almost “speakeasy” feel of a secret entrance was a hit with all the chefs in attendance.Ī Veracruzano ceviche from Chef Johnny Hernandez’ restaurant, La Gloria, was a vibrant pop of fresh flavors. Served with Crystal aioli and celery root remoulade.Īn event space at Southerleigh, tucked into a former early 1900s grain elevator, comfortably seats about 16 for private dining. But, they have a lot of flavorful meat and are now a popular item on Southern menus, including the menu at Southerleigh Fine Food & Brewery. Trends in food preservation are at a high in 2021 and into 2022.įried red snapper throats have a long culinary history, dating back to the 1930s, a leftover part that was typically used as a staff meal. Chefs were treated to a Reserve Charcuterie Board featuring smoked duck ham, apple sage sausage, lamb & citrus terrine, 30 day cured Coppa, and pickled watermelon among other tastes. Lovingly crafted cured foods, from pickles to charcuterie, command the menu at Cured. Seen at Cured: employing unique vessels for keeping beverages cold are undoubtedly eye-catching. With temperatures in the 70s, the short strolls between venues made for a pleasant day of exploration, conversation, and learning. took the afternoon to explore the varied cuisine and history of the Historic Pearl District, a walkable area replete with restaurants and boutique hotels, anchored by the Culinary Institute of America. During the Leading Caterers of America Executive Summit, chefs from member companies throughout the U.S.
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