Heirloom – Chef’s Collaborative Dinner with Master Chef Junior Jasmine Bell

PCG Member Clark Barlowe is teaming up with Chef Jasmine Bell of Master Chef Junior for a five-course tasting menu benefiting Chef’s Collaborative at Heirloom Restaurant.. Each course paired with hand-selected wines (cocktail with dessert) to enhance and contrast creative spring flavors.

Menu

1st Course
Strawberry Romaine Salad – Whipped Goat Lady Chevre, Smoked Strawberries, Salted Pecans, Strawberry Top Vinaigrette
Le Figuire Saint Andre Rose ’16 (Cotes de Provence, France)

2nd Course
Green Garlic Shrimp – Chef Foraged Morel Broth, Anson Mills Carolina Gold Rice, The Chef’s Farmer’s Flowers
Tramin Sauvignon Blanc ’16 (Alto Adige, Italy)

3rd Course
Jasmine’s Pork Tenderloin – Wicking Bed Sage, Spaghetti Squash, Cheerwine Poached Asparagus, Cider Jus
Stolpman La Cuadrilla ’15 (Santa Ynez, California)

4th Course
Duck Confit – Purple Sweet Potato Puree, Heirloom Radishes, Radish Green Chimmi Churri
Cantos de Valpiedra Tempranillo ’12 (Rioja, Spain)

5th Course
Citrus Olive Oil Cake – Berry Compote, Vanilla Crème Fraiche, Lemon Curd, Olive Oil Powder, Meringue Drop
House Made Craft Cocktail

Cost: $53.74

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