Love & Salt To Host Special Anniversary Dinner
Dec 01, 2015 09:07AM
● By Jeanne Fratello
The dinner will be held on on Thursday, December 3 at 7:00 p.m. Love & Salt Chef Michael Fiorelli will join forces with Chef Michael Voltaggio (ink., ink.sack) and Chef Kelly Whitaker (Basta, Cart-Driver in Denver) for a special four-course dinner with 100% of proceeds benefiting the Tehachapi Grain Project. There will be one seating only with the evening beginning with passed canapés before the coursed meal.
The price is $80 per person, $115 with optional wine pairings, with all proceeds going to the campaign.
The menu includes:
Lamb neck arancini
Crispy chicken oyster spiedini, house pickles, chili aioli
At the Table
Bread baked with Weiser Farm's red fife wheat, warm marinated olives, pickled peppers, aged provolone
First course - Chef Kelly Whitaker (Basta, Cart-Driver in Denver)
Wood roasted cuttlefish, Brussels sprouts, salt roasted celery root, Sonora wheat berry
Second course - Chef Michael Fiorelli (Love & Salt)
Weiser Farm's Sonora wheat creste di gallo, whipped ricotta, wilted escarole, parmesan brodo, little rabbit meatballs
Third course - Chef Michael Voltaggio (ink., ink.sack)
Wagyu short rib pastrami, fermented cabbage, charcoal Weiser Farm potatoes, rye jus
Dessert - Chef Rebecca Merhej (Love & Salt)Brown butter, barley & persimmon crostata, rolled oats, lemon marionberry ice cream
Reservations can be made via Resy on the Love & Salt website under "Events" (www.loveandsaltla.com).
The Tehachapi Grain Project was created by local farmers Alex Weiser, Jon Hammond, and Kimmie Durham have launched to raise funds that would allow them to purchase the equipment necessary to preserve and grow heirloom grains (which are naturally drought tolerant and low in gluten) in California. In addition to this event and others, they are seeking crowd funding through Indiegogo.