May Earth to Table Dinner
with Chef Dave Martin from Season 1 of Bravo TV's Top Chef
May 8, 2010 6:30pm
Mother’s Menu
Getting Things Started…
Chilled English Pea with Spearmint Crème Fraiche
Salad of Roasted Beets, Candied Walnuts, Blue Cheese & Watercress dressed with a Roasted Shallot & Brown Sugar Vinaigrette
‘Pickle Me This’
A medley of pickled garden veggies to include: Radishes, Rainbow Carrots, Purple & Yellow Wax Beans,
Mr. Frye’s Rhubarb & Spring Onions
Salad of Golden Spinach & Cinnamon Basil, Apple Wood Bacon Vinaigrette, Goat Cheese & Toasted Almonds
Animals & More…
Dave’s Famous Black Truffle Mac ‘n’ Cheese
Smokey Rubbed Hanger Steak with Groovy Gorgonzola
Slow Braised Boneless Leg of Lamb stuffed with Pineapple Mint, Greek Oregano, Lemon & Sage
served with Tzatziki
All About the Chef's Garden Earth to Table Vegetables...
Lemon Butter Braised Bronze Fennel
Oven Roasted Fingerlings, Smoked Bacon & Fresh Rosemary
Sauté’ of Fava Beans, Rainbow Chard, Ramps & Sugar Snap Peas with Apple Mint
Simply Roasted Tri-colored Asparagus with Extra Virgin Olive Oil, Sea Salt and Cracked Black Pepper
The Sweet Stuff…
Homemade Lemon & Vanilla Shortcake with layers of fresh Strawberries and Whipped Mascarpone Cream
‘The Best ‘Warm Chocolate Truffle Cake with a Port Cinnamon-Orange Reduction & Chantilly Cream
http://www.chefdavemartin.com/
$70 per person plus tax and gratuity-- includes an autographed copy of Dave's book Flavor Quest
Reservations are required 419-499-7500
About Chef Dave Martin
Millions of fans around the country recognize Dave Martin as the inimitable and beloved chef from Bravo TV's "Top Chef” Season One. Undeniably the most popular chef on the show, he won viewer’s hearts and palates with his intense layering of flavors and vivid descriptions of his dishes. His approachable yet sophisticated take on old classics, like his signature Black Truffle Mac ‘n’ Cheese, made him a hit from the streets of NYC to the shores of St. Tropez. It’s not just viewers and celebs who love Dave, his passionate and infectious personality also endeared him to judges and guests on “Top Chef”. After winning a multi-faceted challenge that showed off his outstanding recipes and people skills, Dave was hand-picked by restaurant mogul Jeffrey Chodorow’s (Social) to cook with his team at the Cannes Film Festival.
It’s been a couple of years now since Dave’s memorable participation on the inaugural season of Bravo’s ‘Top Chef’ and he has been working hard to keep his name and most importantly his food out there for the public. Since his last restaurant adventure as Executive Chef , ‘Crave on 42’, he has been consulting for Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and overhauling their entire menu with all new from scratch recipes. In his spare time, he teaches classes at ‘The Culinary Loft’ in SoHo for Execs from MTV, Oracle, Lloyds of London and more. He also works with and trains culinary teams at the University of Illinois (Champaign-Urbana) and has helped them launched one of their new on-campus dining programs. Dave’s road into the culinary world was far from traditional. After leaving a successful career and company in the technology industry behind, Dave chose to pursue his real love and passion-cooking and making people smile through his food. He headed back to school and graduated with honors from the Le Cordon Bleu in Pasadena, California. Halfway through the program, he formed his own catering company, ‘As You Wish Catering’, and took on the Executive Chef role at ‘XO Wine Bistro’ in Manhattan Beach, California. He soon built a strong local following of customers that enjoyed his multi-regional cuisine that ranged from Southern Barbecue to Southeast Asian and beyond. Dave’s unique layering of flavors have continued to keep people interested as his ‘Black Truffle Mac ‘n’ Cheese” remains a top seller at the ‘VYNL’ Restaurants in the city. Dave enjoys modernizing and revitalizing old school comfort foods, sometimes even with a lighter and healthier approach thanks to his many years of Southern California coastal living.