Making orecchiette @sanzanobi
Foie Gras pots de creme with cherry kirschwasser gelee. @sanzanobi
Raw Tuscan kale, Asian pear, roasted oyster mushrooms, 3-year Gouda, pumpkin seeds and oil. @sanzanobi
Garam masala roasted hen with tamarind-honey mop, wilted escarole, roasted Tokyo turnips
Richmond’s next pop-up from chef Tim Bereika & chef John Maher.
Where:
Ironfish by Pescados
3061 Lauderdale Drive Richmond, VA 23233 Map Here
(804) 249-4515
When:
Sunday July 22nd, 5PM-10PM
Info:
Five courses with a focus on fresh pasta, plus and
amuse & intermezzo for $65, tax & tip for food
included • Wine pairings or a la carte beverages
are available for an additional cost • Tickets are
available in cash at Kitchen Thyme & 2113 or by
credit card here • Reservation times are on a first
come, first serve basis • All ticket sales are final •
Any special dietary requests can not be accommodated.
Follow Tim Bereika & Spoon on Twitter for more updates.
Menu:
Fluke Crudo
variations of summer squash, vanilla, Manzanilla sherry
Chickpea Cavatelli
tomato, fresh fenugreek, ricotta salata
Smoked Scallop Scarpinocc
roasted corn, huitlacoche, marjoram, cumin
Squid Ink Agnolotti
chorizo farce, clams, greens, smoked paprika jus
Pasta alla “Carbonara”
slow cooked egg yolk, guanciale, Pecorino-Romano
Intermezzo
panzanella
Textures of Summer Peach
bay laurel gelato, aroma of burnt cinnamon,
kaffir lime + creme fraîche cake, vin santo croquant
Links:
Richmond.com article on Meddle with spoons pop-up
Virginia This Morning segment with chef John Maher
Website for spoonrva.com
Website for Secco Wine Bar
Braised pork belly, warm sauce ravigote, fava beans and leaves, African blue basil
Photo credit: Sara Adduci
Burrata, Sun Gold Tomatoes, Fresh Herbs
Fiddlehead Ferns, Roasted Wild Mushrooms, Soft Egg, Watercress, Saba Emulsion, Fennel Pollen
Fiddlehead Ferns - cooked briefly in boiling water, then shocked in an ice bath. The ferns are finished with a quick saute in butter with fresh thyme, bay leaves and garlic.
Wild Mushrooms - Black trumpet, hedgehog and yellow foot mushrooms are tossed in a little bit of extra virgin olive oil, then dry roasted to help them release some moisture.
Soft Egg - This egg is cooked in a way so that the white and yolk have a texture similar to custard. We use eggs from Ringer Farms.
Watercress - Leaves are clipped from the head to order.
Saba Emulsion - Since we don’t have grape must in-house our saba is made with a mixture of wine, grapes and a little bit of sugar. For this dish the win-grape mixture is cooked down with dried porcini mushrooms. Once the sauce has been reduced by 3/4 it’s strained and emulsified with some dijon mustard and extra virgin olive oil.
The dish is finished with a small pinch of fennel pollen, a drizzle of saba emulsion and some flowers from the eastern redbud tree. The flowers not only compliment the presentation, but also provides a bright note that completes the dish.
Goat Sausage, Roasted Olives with Red Chile, Raisin Puree and Peanuts
Goat from Spring Gate Farm (Barboursville) is ground with a bit of pork shoulder and pork fatback to make this sausage. Since goat is a lean meat it’s necessary to add the pork so that it’s fat can help with emulsification. This creates the proper texture expected in a ground sausage. I’ve seasoned it with fresh garlic and baharat, an Arab spice blend that commonly includes allspice, cardamom, cinnamom, coriander, black pepper, cloves, nutmeg and paprika.
Each element plays a key role in completing this dish:
Goat Sausage - rich, savory, warm
Roasted Olives & Red Chile - briny, salty, spicy
Raisin Puree - sweet, smooth and creamy
Peanuts - crunchy texture, roasted
Foraged violets and chickweed garnish the dish. They add color and vibrancy, but also provide a fresh flavor that’s reminiscent of Spring. The violets are bright and floral while the chickweed adds a sweet and slightly peppery note.
Daniel Warshaw's Photos from Meddle
Flickr photostream from @ploafmaster
