'My Funny Valentine'
A Dinner Party by Kitchen Collective
This Valentine's Day, join us for a whimsical evening as we celebrate friendship and love in Rat Pack style.
Wednesday, February 14th 2018
Seated Dining starts at 7:00pm
$99 + tax /Member
$120 + tax/Non-Member
What to expect:
Live Jazz Band, 5-Course Menu & More...
Duo Of Oysters On The Half Shell
Fried Fanny Bays With Lemon Curd, Olives, Chili, Micro Basil & Raw Kumamoto Pomegranate/Champagne Mignonette
Curried Squash Soup Shooters
Puffed Black Forbidden Rice, Mint Cardamom Crème Fraîche
Baby Kale Salad
Preserved Lemon, Migas, Cured Egg Yolk, White Balsamic, Figs
Akaushi Filet Mignon
Roasted Trumpet Royal Mushrooms, Potato Rosti, Romanesco, Bordelaise
Vanilla and Chocolate Mille-Feuille
Seasonal Berry Glaze
Cocktail Attire Required. Themed Attire Suggested.
LIMITED TICKETS AVAILABLE
IMPORTANT RSVP INFO:
As of Friday, February 9th 2018, all reservations will be accessible on our website through TOCK.
To purchase the tickets, you need to first activate and/or login to your Tock account. If you are a Member, please make sure to be using the same email address that your TOCK confirmation email was sent to.
For help, please email firstname.lastname@example.org
This event is non-refundable.
Please note that ticket pricing excludes tax.
Hosted by OnQ Wines proprietor, Steve Brady and winemaker, Maayan Koschitzky, this event is not to be missed! You will be served a dinner specially created by our talented chefs to showcase OnQ wines. Each course will be paired with a different OnQ wine from the 2015, 2016 and 2017 vintages! Limited tickets available!
Come join Chef Anwar "Peaches" Herron for a mouth watering dining experience here at Kitchen Collective Learn the basics of wood fired cooking as you work alongside a talented and experienced chef to prepare this delicious 3 course meal inside our wood fired oven!
Get the most for your money with this evening’s well-priced selections, all astonishingly good values. Imported and domestic, these beauties will impress you with their price-quality ratio. Because we’re saving on the cheese, we’ll splurge a bit on the wine.
Dive into the world of sheep cheese, both fresh and aged, from near and far. Discover why so many cheesemakers dream of working with this exceptionally rich milk. It’s the foundation of some of Europe’s most beloved cheeses, from Tuscan pecorino to Spanish Manchego to the nutty French Basque wheels. Now America’s sheep dairies, once practically non-existent, are inspiring some fabulous new domestic wheels.
Taste timeless French classics and exciting new creations from the country that invented the cheese course. We’ll “travel” from Normandy to the Auvergne to Provence, and we’ll venture off the beaten path so you’ll meet some regional cheeses that even many French people don’t know.
Find the perfect cheeses for the craft brews you love. Or vice versa. IPAs, porters, Belgian ales, wheat beers: they all have their cheesy soul mates. You’ll be a cheese-and-beer pairing whiz after this tasting, whether you start with the cheese or start with the brew.
Taste the cheeses that floated to the top at the annual American Cheese Society competition. I’ll be attending the annual conference in late July and will be scouting out seven category winners to present to you—including (if possible) the Best of Show. This popular class is your opportunity to discover what the experts consider the epitome of American cheesemaking.
We’ll pop the cork on sparkling wines in a range of styles this evening, then sample them with cheeses that love that effervescence. Get ideas for holiday entertaining and discover why sparkling wine is among the most versatile and successful choices for cheese.