Marty Graham 5:30 p.m., Feb. 26
First Step in Culinary Evolutionary Announced
Last month, I reported on chef Daniel Barron's departure from Blue Point Coastal Cuisine and his emergence under the flag of Evolve Cuisine. A partnership between Barron and chef Flor Franco (Indulge Contemporary Catering, Urban Chicken), Evolve is all about creating interesting, one-time-only affairs based around modernist cuisine built on fresh, responsibly sourced ingredients. Their first such event, which has been dubbed the "Origins Dinner" will take place on March 6 and March 7 at The Wellington Steak & Martini Lounge.
Evolve will take over the Mission Hills space in "pop-up" fashion, creating an atmosphere where diners arrive and are treated to an at-home dinner party-style experience with a reception featuring cutting edge cocktails from KITCHEN 1540 mixologist, Mike Yen, starting at 6:15 p.m. At 7 p.m., attendees will take their seats for an eight-course tasting menu conceived and executed by Barron, Franco, Yen, and KITCHEN 1540 pastry chef Jeff Bonilla. That extensive menu is as follows:
First: Crispy Apple Structure, Foie Gras, Foie Gras Candy
Second: “Fish N Chips” Black Cod Terrine Tempura, celery root, miso “tartar”
Third: Maguro, Masago, Shitake Kelp Powder, Sudachi Gelee
Fourth: Cocktail Palate Cleanser
Fifth: Crispy Lamb's Tongue, Sous Vide Lamb Foreshank, Cocoa Tortilla, Cherry Gels, Vanilla Cinnamon Bubbles, Cocoa Nibs
Sixth: Encapsulated Mussels, Coconut Water, Curry Butter Powder
Seventh: "Chicken And Waffles" Chicken, IPA Marshmallow, Freeze Dried Popcorn, Maple Sage Caramel, Szechuan Waffle
Eighth: Mascarpone Cremeux, Kiwi Bone Marrow, Sourdough Sponge, Jalapeño Nigori Sorbet, Sweet Basil Air
The cost to attend this inaugural dinner is $75 per person. There will be just one seating per evening and attendance will be limited to 36 people each night. For reservations, go to Evolve's website. The Wellington is located at 729 West Washington Street.