Open Kitchen Series at The Commissary
Every First Monday of the Month

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

Monday, March 6, 2017
Inspiration - Peas
$95 per person; $125 with wine pairing

This month's Open Kitchen menu at The Commissary is inspired by peas and their promise of spring. The special four-course prix fixe is a collaborative dinner with The Commissary's Executive Chef Rogelio Garcia and talented guest chefs Ryan McIlwraith, Executive Chef at Bellota — one of San Francisco's most coveted dining destinations, and Chefs Joshua Schwartz and Michael Dengelegi of Del Dotto Estate Winery in St. Helena. 

Let’s gather together to celebrate the magical time in early spring when peas make their glorious debut. Peas are an important crop for many farmers because they help bridge the gap between the winter and summer harvest seasons. The fresh peas on our Open Kitchen menu will be served right after harvest, an ode to the sweetness of springtime.

We look forward to seeing you on March 6! 

Make a reservation through Open Table >>

 

The Commissary's Open Kitchen Series

CHEF ROGELIO GARCIA
(THE COMMISSARY)

american sturgeon, caviar, english peas, black trumpet mushrooms

CHEF RYAN MCLLWRAITH
(BELLOTA)

morcilla de arroz, roasted spanish blood sausage, english pea and potato purée, 42˚egg, snow pea tendrils, shallot migas


CHEF JOSHUA SCHWARTZ
(DEL DOTTO)

black truffle lasagna, mangalitsa house cured prosciutto, buttered peas, cacio cavallo


CHEF MICHAEL DENGELEGI
(DEL DOTTO) 

roasted snake river farms rib eye, “peas and carrots”, crispy sweet breads, bordelaise


CHEF ANDREW MARCUS
(THE COMMISSARY) 

fresh pea and sunflower cake, toasted white chocolate, parsnip, coffee