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Chef David Wilcox |
David Wilcox is not one to let grass grow under his feet.
Newly departed as chef of Mill Valley Beerworks, Wilcox is busy developing a
series of pop-ups in Mill Valley, San Francisco and Los Angeles that benefit
food-focused non-profit organizations.
On Thursday, March 13, Wilcox gets the
party started right. He will man two
outdoor grills at Mill Valley’s Sweetwater
Music Hall and Café, serving up dishes that show his reverence for
ingredients with integrity and his enthusiasm for flavor exploration. (Think
Gulf shrimp with burnt orange aioli and grilled octopus and pork belly with
broken olives and spring onions.)
Sweetwater’s chef in-residence, Gordon Drysdale, will be on
hand to crack jokes and, oh yeah, cook alongside Wilcox. The list of dishes is
enormous (see below) and Wilcox promises “a few additional surprises.” Music, gypsy
jazz from Gaucho and Irish style rock from The Quiet Men (whose bass player is
a brewer for Beerworks) will keep the energy flowing along with the wine and
beer.
Make like a leprechaun and skip on over to the Sweetwater on
Thursday. You may not see a rainbow but, with proceeds from the event
benefitting Marin City’s Conscious
Kitchen, the pot of gold – seasonal, from scratch, healthful meals for our
kids – benefits the entire community.
Click here for tix ~ $87 for dinner and concert or $10 just for the concert.
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Menu:
avocado & beet toast - toasted hazelnuts
prosciutto toast - preserved chili jam
chicken liver mousse - roasted apples relish
bloomsdale spinach - smoked trout, pickled mustard
roasted beet & radish salad - chimichurri, cumin
grilled broccoli - preserved lemon, confit garlic
gulf shrimp - burnt orange aioli, toasted fennel
charred brussels sprouts - yogurt, bottarga
oven roasted mussels - maitake mushrooms, roasted seaweed
roasted artichokes - goat cheese, gremolata
king oyster mushrooms - savory butter, peppercorns
grilled octopus & pork belly - broken olives, spring onions
saffron rice - fava beans, sesame
pork spare ribs - molé, pepitas
grilled red russian kale - satsivi, pickled onions
slow roasted turkey legs - harissa, coriander
Labels: chef david wilcox, chef gordon drysdale, conscious kitchen, gaucho band, Mill Valley, mill valley beerworks, pop-up restaurant, sweetwater music hall and cafe, the quiet men band