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

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

Monday, September 11, 2017
Inspiration - Peppers
$95 per person; $125 with wine pairing

This month’s Open Kitchen menu at The Commissary will highlight the full spectrum of late summer peppers in collaboration with Full Belly Farm. Guests Matt Masera, executive chef of Sacramento’s Hook & Ladder Manufacturing Co., formerly of Wayfare Tavern and Mother; and Armando Ramirez, executive chef and culinary partner of Napa’s Zuzu and La Taberna, will join The Commissary’s Executive Chef Rogelio Garcia in creating this special four-course menu.

Although “Jimmy Nardello” and “Jolene’s choice” may sound like the name of a rock star or hit music single, they are only two of the many unique varieties of peppers grown by Capay Valley’s Full Belly Farm. From flamingos to cayennes, experience the diversity of peppers from sweet to spicy and everything in between.

We look forward to seeing you on September 11!

Make a reservation through Open Table >>

*September’s Open Kitchen Series dinner will take place on the second Monday of the month due to Labor Day.

Open Kitchen Series: Peppers
MENU

CHEF MATT MASERA
(HOOK AND LADDER MANUFACTURING CO.)
jolene’s choice and jalapeño pepper, house-made mascarpone, sacramento rice, concord grape 

CHEF ROGELIO GARCIA
(THE COMMISSARY)
leg of sonoma duck, pipérade of full belly peppers

CHEF ARMANDO RAMIREZ  
(ZUZU)
pan seared pork cheek, nardello pepper glaze, frisée 

CHEF MATT MASERA
(HOOK AND LADDER MANUFACTURING CO.)
charred gatherers gold peppers, corn and turmeric, pepper seeds, caraway