There are two very special dinners this week that will be sure to cool you off from the blazing heat we are suffering through this summer and we wish to share these with you.
Just weeks ago we were first on the scene to announce the latest chef to hit the underground scene. Chef Ryan Barnett has a few seats left tomorrow (Thursday, July 26) where he will treat guests to a 4-course dinner at My Private Chef in Deep Ellum.
Chef Ryan’s courses include Bordeaux Picnic Plate; Texas Pea Cassoulet, Caramelized Navarro Shallots, Duck Confit; Slow Roasted Quail en Crouté, mixed field mushrooms, Chefs Garden herbs and finally a Toasted Pecan Pot de Crème. Cost is $50 per person and guests can BYOB (cork service provided).
Check-in begins at 6:30 p.m. with dinner served at 7:00 p.m. Cost is $50 per person, exclusive of gratuity. For reservations email ChefRB@me.com or call 214-707-6986. My Private Chef is located at 2901 Elm Street, self-parking available.
Another dinner that is highly anticipated is at Restaurant Ava in Rockwall. Ava has long been one of our top choices for farm-to-table cuisine.
Sunday, July 29 Randall Copeland plans a dinner along with his friend Ali Morgan, the cheese-monger phenom from Scardello, and it is sure to delight. The price is a mere $49 and reservations are highly suggested. The cost does not include wine service or gratuity.
Check out this fun menu and call the restaurant for a reservation at (469) 698-9920.
Fresh Fig and Black Plum Jam, Boston Brown Bread, Local Greens
Bloombonnet – (Pasteurized Goat) Caprino Royal, Texas
A beautiful soft-ripened goat cheese with balanced flavors and a lush cake-like texture.
Lobster Ravioli, Sugar Snap Peas, Jerusalem Artichoke
Holzhoffer- (Raw Cow) Rolf Beeler, Switzerland
Using a century old recipe and aged in an old beer cellar, this cheese is firm in texture with a funky sharp flavor.
Wood Roasted Loin Chop and Braised Black Pepper Bacon, Blue Cheese Gnocchi, Roasted Beets
Bigrock Bleu – Raw Cow, Central Coast Creamery, California
Mild and approachable with hints of fresh butter, crusty sweet baguettes, and a savory quality similar to that of bacon drippings.
Braised Beef Shortrib with Quadrello Polenta, Swiss Chard, Brunello Jus
Quadrello di Bufala – Buffalo, Italy
This cheese is essentially a buffalo milk taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet and tangy.
Randall’s Apple Pie and Cheddar Cheese Extravaganza
COTTONWOODRIVER- Raw Cow, Weibe Dairy, Kansas
This solid, aged cheddar from America’s heartland immediately impresses with a milk protein crystal crunch, a tangy punch in the middle, and then finishing with creamy, buttery flavors.