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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, January 9, 2017 (special date due to the holiday)
Inspiration – Truffles

$95 per person; $130 with wine pairing

Make a reservation through Open Table >>

Found in the roots of chestnut, oak, hazel, and beech trees, truffles have been a luxury since ancient times. The Commissary will highlight these rare delicacies in a special five-course prix fixe. Guest chefs Val Cantu (chef-owner of Californios, the San Francisco restaurant that earned a Michelin star in 2016 for its Mexican tasting menu), Dave Cruz (Executive Chef of San Francisco’s Little Gem, previously at Thomas Keller’s Ad Hoc), and Jamie Simpson (Chef Liaison of the Culinary Vegetable Institute at The Chef's Garden in Milan, OH) will join The Commissary’s Executive Chef Rogelio Garcia and Executive Pastry Chef Kristi Gauslow in creating this incredible menu.

The Napa company Wine Forest will supply Perigord and other truffles for the event; Wine Forest founder, owner, and “head huntress” Connie Green — who has been foraging mushrooms, berries, greens, and other wild foods for 35 years for America’s finest chefs — will be on hand to talk truffles.

Make a reservation through Open Table >>

Next Month: Monday, February 6 – chocolate


Monday, January 9th Menu


CHEF JAMIE SIMPSON
(THE CHEF’S GARDEN) 
potato salad, truffle, celery, onion, egg, mustard

 
CHEF ROGELIO GARCIA
(THE COMMISSARY)
norwegian halibut, black perigord truffle
potato crust

 
CHEF VAL CANTU
(CALIFORNIOS)
‘tres frijoles’, three heirloom beans, smoked caviar, shaved truffles

  
CHEF / OWNER DAVE CRUZ
(LITTLE GEM) 
grilled snake river farms beef ribeye cap, charred cippolini onions, brassicas, trumpet mushrooms, yukon potato puree, black truffle

  
CHEF JAMIE SIMPSON (pre-dessert course)
(THE CHEF’S GARDEN)
churned sweet potato, crispy skin, truffle salt


CHEF KRISTI GAUSLOW
(THE COMMISSARY)
truffle roasted parsnip cremeux, milk jam, puffed wild rice