Last week, Part 2 of the “Flavours of Summer” pop-up dinner was presented by Mielye Mitchell, Jorge Tuane and Aphrodite’s Organic Cafe. “Flavours of Summer” was a farm-to-table dining experience featuring seasonal organic produce from local organic farms. This dinner followed “The Flavours of Spring” Part 1 event which took place earlier in the summer.
“Flavours of Summer” included six courses with complimentary wine pairings and dessert. I attended as media; here is a look at all the deliciousness of the evening.
Amuse Bouche: Beef Tartare
Koji cured beef, lotus root chip, squid ink mayo, soy wasabi, vinaigrette.
First Course: Tomato Salad
Heirloom grape tomatoes, pickled sunshine watermelon, cous cous, creme fraiche. Paired with Le Vieux Pin, Vaila 2017.
Second Course: Beets
Roasted beets, quinoa tabouleh, burrata, peach, hazelnuts, beet soil. Paired with Pares Balta, Blanc de Pcs 2016.
Third Course: Tuna
Tuna, cucumber, pear, ponzu charred scallion mayo, nori chip. Paired with Godella Bierzo, Encanto 2016.
Fourth Course: Mussels
Mussels, sweet corn tomato broth, pablano pepper, charred corn, sourdough crumb, chorizo oil. Paired with Orofino, Gamay 2017.
Fifth Course: Lamb & Lobster
Lamb belly, lobster tail, smoked carrot puree, tomato garlic jus, market vegetables. Paired with Cotes de Jura, Rouge 2015.
Dessert
Yogurt panna cotta, fennel honey, puffed wild rice, variations of plum.
