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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, November 6, 2017
Inspiration – Persimmons

$105 per person; $140 with wine pairing

Make a reservation through Open Table >>

This month’s Open Kitchen menu at The Commissary will highlight a harbinger of autumn in the Bay Area, persimmons. Guests Allison Osorio, pastry chef at Los Angeles’ Otium, and Mark Liberman, chef/owner of the forthcoming Mägo and formerly of San Francisco’s AQ, will join The Commissary’s Executive Chef Rogelio Garcia in creating this special four-course menu.

Fresh, cured, or cooked, persimmons are one of the season’s most beautiful fruits. From crisp, firm fuyus to jelly-like hachiyas, persimmons are as versatile in flavor as they are in texture. In the hands of these talented chefs, this persimmon prix-fixe dinner is sure to be a meal to remember.

We look forward to seeing you on November 6

Make a reservation through Open Table >>

Next Month: Monday, December 4


Inspiration - Persimmons

MENU

 

CHEF MARK LIBERMAN
(MÄGO RESTAURANT)
fuyu persimmon, brie, hazelnut oil


CHEF ROGELIO GARCIA
(THE COMMISSARY)
persimmon and lobster salad


CHEF MARK LIBERMAN
(MÄGO RESTAURANT)
duck with stewed persimmons, oats, pastrami spices


CHEF ALLISON OSORIO
(OTIUM)
dark chocolate, persimmon, passion fruit, oloong