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Chef Chad White has already gotten a number of shout outs in the Reader for his take on Baja-Med cuisine and pop-up dinner series.

A few days ago, SDpopup posted a light-hearted bio of White to promote his popup dinner at Analog (801 Fifth Avenue, Downtown) on May 13 and 14.


Tickets for Tuesday, May 14 are $50 and include a four-course meal prepared with guest Chef Diego Hernandez of Corazon de Tierra in Valle de Guadalupe featuring:

LENGUA de pato - Duck tongue, stinging nettles, mostarza, rhubarb glaze, strawberry, smoked fat

CARACOL de mar - Ocean froth, cucumber-poblano jus, fiddlehead ferns, sea-bacon, borage

CORODERO Braseado - Braised lamb, uni sauce, cannellini bean, oregano

REMOLACHA pastel - Beet cake, milk whey ice cream

  • Feast! alerts

Comments

Joaquin_de_la_Mesa May 13, 2013 @ 10:22 p.m.

How many ducks do you have to de-tongue to get a decent serving?

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Chad Deal May 14, 2013 @ 1:12 p.m.

What is the proper ratio of ocean froth to sea-bacon?

0

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