4.1.2012

Veggie Tales Dinner at City Grit

Dave had another Um Segredo dinner as guest chef at City Grit. While he is known for his meat-centric dishes, the flavor combinations and techniques that Dave uses often peaks vegetarian interests. He did offer a vegetarian dinner at one of his dinners but the vegetarian dinner this time at City Grit could convert (and stuff) a hardcore omnivore into a vegetarian. For an entire dinner at least. The courses?

  • Amuse: Assorted pickles (curry’d, kimchi’d and spice’d)
  • First Course: Artichoke Carpaccio, fava beans, mizuna, barigoule vinaigrette
  • Second Course: Chilled Carrot Soup, English peas, ginger flan
  • Third Course: Asparagus Risotto, white asparagus foam
  • Fourth Course: Wild Mushroom Cassoulet, poached egg, spring pole beans, crostini
  • Fifth Course: Pineapple Upside Down Cake, nutmeg caramel, rum gelato

Chef played sous chef to Dave’s chef again; As a chef’s wife, I had also been there to watch them pickle the amuse a few weeks before on a lazy Sunday afternoon. In fact, yours truly cleaned carrots with them because, well, I had nothing else to do. Not only was it hard work, purple carrots will stain the shit outta your fingers. It looked like I lost a fight with a pen. Wear gloves, kids.

See the kitchen and food photos after the jump.

(My favorite course was definitely this carrot soup. It’s without a doubt the best thing made by Dave that I have ever eaten. In fact, it might be the best soup I have ever had.)

Someone wrote Dave a beautiful Thank You note (these gestures are always greatly appreciated, FYI):

I’m so jealous. I feel like I could never learn to write like this because frankly, a six-year old probably has better handwriting than me.

[P.S. More dinner photos can be found here.]

Interested in attending an Um Segredo dinner? “Like” Um Segredo on Facebook but don’t forget to “Like” frites & fries as well!

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