The theme of Trail of Crumb’s first (sold-out!) event was “Chef BFF,” for which each participating chef was asked to create his or her favorite dish. Here was our menu for the evening:
(the first apéritif)
Nova Scotian Crush
Pan-seared bay scallops in basil pesto
Lemon and mint sorbet
Red lentil soup with a base of roasted chicken stock dressed with cumin, fresh dill, olive oil, and sumac
Bangkok Bundles (Lettuce Have It)
Tofu sauteed in a teriyaki sauce with glass noodles, peanuts, fresh vegetables, and sweet chili, finished and wrapped in Boston lettuce
“Molecular Structure of Starch with Beret and Mustache”
Gratin Dauphinois aux patates douces, taro, et sauge
Cory and Michael
Seared hanger steak with spinach sauteed in garlic and butter
Strawberry basil sorbet
Three layers of guajillo-infused chocolate topped with a dollop of Mezcal whipped cream
(the last digestif)
Cozily seated in a Riverwest bungalow, Trail of Crumbs’ guests arrived at 7 p.m. to a complimentary aperitif of champagne, cognac, and cucumber. Guests mingled, secured their seating, and service began promptly at 7:30 p.m. Each chef exited the kitchen to explain and offer up an anecdote about his or her course. Chefs also made a playlist or selected a specific album to accompany their dish. (You can see the entire playlist for the evening on our Facebook page). Guests shared wine (and a bit of scotch) and conversation throughout the evening.
Thank you to everyone who joined Trail of Crumbs at our first event. We hope you had a fun, cozy, memorable dining experience, and we hope you join us at a future event as well!
Photos will be posted soon.