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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, May 1, 2017
Inspiration – Strawberries

$95 per person; $125 with wine pairing

This month's Open Kitchen menu at The Commissary is inspired by strawberries, harbinger of warmer days to come. The special four-course prix fixe is a collaborative dinner with The Commissary's Executive Chef Rogelio Garcia and talented culinary guests Omri Aflalo, former Executive Chef of Wayfare Tavern and partner in the forthcoming The Benchmark with collaborator John Cahill,formerly of Café des Amis; Howard Ko, Chef of San Jose’s Roots and Rye, formerly of The Restaurant at Meadowood and The French Laundry; and Edward Martinez, Pastry Chef of Lazy Bear and Starchefs Rising Star Pastry Chef 2016.

One of the first fruits to ripen each spring, strawberries have been cultivated around the world for centuries. In fact, strawberries are not technically botanical berries at all. They are known as an “accessory fruit” (for a technical reason having to do with their ovaries), though given their versatility in dishes both savory and sweet, they’re sure to be the star of the evening.

We look forward to seeing you on May 1!

Make a reservation through Open Table >>


Inspiration - Strawberries

MENU

 

CHEF OMRI AFLALO
(THE BENCHMARK)
citrus cured macfarland trout, strawberry trout roe, strawberry sorbet, trout skin chip, crème fraîche, wood sorrel


CHEF ROGELIO GARCIA
(THE COMMISSARY)
strawberry and black truffle pasta, sweet breads, strawberry mousse


CHEF HOWARD KO
(ROOTS AND RYE)
sonoma duck breast, fermented strawberry juice, sorrel


CHEF EDWARD MARTINEZ
(LAZY BEAR)
burnt strawberry, honeysuckle, beeswax