OpenKitchenAsparagus.jpg
 

Open Kitchen Series at The Commissary
Every First Monday of the Month (with some holiday exceptions)

Each month a different ingredient will inspire a prix fixe menu prepared by local and visiting culinary luminaries.

Monday, May 14, 2018
Inspiration – Asparagus

$125 per person; wine pairing $50 per person

Make a reservation through Open Table >>

For our May Open Kitchen dinner we’re sharing our kitchen with guest chefs from the central coast who will be showcasing the bright, clean flavors of spring asparagus. Guests Paul Corsentino, executive chef of Big Sur, CA’s The Sur House; Todd Fisher, and Jeremiah Tydeman, executive chef and chef de cuisine, respectively, of Carmel-by-the-Sea, CA’s Seventh & Dolores, will join The Commissary’s Executive Chef Rogelio Garcia in creating a five-course collaborative menu.

Pencil-thin green stalks or “the vampire of the vegetable world” white asparagus (grown without sunlight), this versatile vegetable is sweetest for a few short weeks in spring. We look forward to sharing the evening with you!

Make a reservation through Open Table >>


amuse-bouche
CHEF ROGELIO GARCIA
(THE COMMISSARY)

green asparagus, lemon, cayenne

CHEF JEREMIAH TYDEMAN
(SEVENTH & DOLORES)

asparagus panna cotta, parmesan crust, freshly shaved summer truffles

CHEF ROGELIO GARCIA
(THE COMMISSARY) 

japanese wagyu, charred white asparagus, basil

CHEF TODD FISHER
(SEVENTH & DOLORES) 

black garlic roast chicken, morels, asparagus, peas, charred leeks

CHEF PAUL CORSENTINO  
(THE SUR HOUSE)

bison short loin, green asparagus puree, new potatoes, maitakes, pickled white asparagus, fermented asparagus and black bean chutney 

CHEF ALESSANDRA KELLY  
(THE COMMISSARY)

cheesecake, chocolate, asparagus gel, lemon frozen yogurt