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, April 3, 2017
Inspiration - Wild Mushrooms
$105 per person; $150 with wine pairing
This month's Open Kitchen menu at The Commissary is inspired by the bounty of wild mushrooms that our rainy winter season has gifted us. The special five-course prix fixe is a collaborative dinner with The Commissary's Executive Chef Rogelio Garcia and talented culinary guests Ari Weiswasser, Owner and Executive Chef of the Glen Ellen Star and Food & Wine People’s Best New Chef 2015, Aaron Meneghelli, Executive Chef of FARM at Carneros, and Matthias Merges, Owner and Executive Chef of Yusho and formerly of Charlie Trotter’s in Chicago.
Discover the wonderfully wild and varied tastes and textures of the many mushroom species native to Northern California. This very special dinner at The Commissary is a recipe for an unforgettable meal — with incredible chef talent in the kitchen and the fresh, earthy ingredients that inspire them. It is not to be missed.
We look forward to seeing you on April 3!
The Commissary's Open Kitchen Series
CHEF AARON MENEGHELLI
(FARM AT CARNEROS)
artichoke barigoule, truffles, burrata, mushroom conserva, ramps
chardonnay/prensal, binigrau ‘nounat’, mallorca, 2015
CHEF ROGELIO GARCIA
asparagus, wrapped alaskan halibut, morel, burnt spring onions
grenache, broc cellars ‘cassia’ rose, mendocino, 2015
CHEF ARI WEISWASSER
(GLEN ELLEN STAR)
liberty duck, salt-baked beet, black trompette, hibiscus
nebbiolo, harrington, paso robles, 2014
CHEF MATTHIAS MERGES
grilled pacific yellowtail, fermented garlic, black trumpet mushroom, oxtail
pinot noir, lompoc wine co., santa rita hills, 2014
CHEF ANDREW MARCUS
Chocolate soil, truffle, brittle, candy cap, fennel, apple
palomino fino/pedro ximenez, lustau ‘capataz andres’ deluxe cream sherry, nv