Never had a chance to get to Manresa, but just received an email about a guest spot here at Chefs Garden where he will be doing a tomato dinner.
I have no doubt the tomato’s themselves will be incredible as it’s one of the best farms in the country.
I’d love to call about more info now but thought I’d toss it to some folks who have eaten his food before.
$290 is rarified (unheard of) air here but …
I was really hoping for byow but it seems they have a $90 pairing which will probably (definitely) be a let down.
Any thoughts? My wife really enjoys an excellent tomato and he will be working with some the best I’m sure.
I’ll call for more info tomorrow but here is the link
lacking much info
Robert - I love Chef Kinch’s cooking. I didn’t love Manresa, but it was because the vibe of the restaurant was always dead and strange to me. But the food was truly excellent. So good, in fact, that, were this just a few days later, I would change my flight home from Columbus where I’ll be for business in order to attend this dinner.
Appreciate that insight Sarah, as is quite an endorsement.
I’m 80% sure I want to bite but I can’t believe the lack of any detail.
Is there meat, how many courses, people, interactive, ect ect. I’m probably overthinking.
I looked the importers wine book and not surprised to have never heard of one. Our Family Brands
If I knew we could bring a single bottle I’d be sold!
Chef Kinch is brilliant and his cooking will be optimum on tomatoes. Chef’s Garden has incredible produce. Their menus usually have meat (we did a box from them around tomatoes in '20 and it did feature meat as well.)
Ohio is strictly BYO = illegal.
I would go, but my wife flies in too late that day.
Yes, I live here.
It still happens though and randomly at legitimate restaurants, but i was hoping they wouldn’t have an importer or better yet a license which would make it technically legal.
I’ll find out tomorrow although I’m not hopeful.
Appreciate you nudging me about the food Andrew. I am thinking it would be a shame to miss this…
(My ONLY reservation is im thinking this is the most expensive menu ever presented in Ohio,. I’m sure it’s not but I’ve not seen one. Chefs garden is no joke and I’m confident in them for certain though. I love their stuff it just got too expensive, especially if you have to ship.)
This. This summer is the first in five years that I haven’t ordered their boxes (not been around enough). I’ve found that their produce shipped to Chicago is not much more than local farmers’ markets, but incredible quality. Had a wonderful stay at their guest suite during the pandemic
We are going there Saturday to browse, just because it is good to go…it only a little over an hour from here.
My neighbor still gets a box what seems like every week and I’m always jealous …especially when they deliver it to me and I have to walk it with expedience over to them as happened recently.
I’ve never been for an event though and I appreciate all the encouragement/respect nationally!
I booked it…couldn’t stand my regret level if I woke up in the morning and it was sold out.
Choked on the wine…but I’m assuming it will at least be sound…hopefully
It is gratuity included so really only $225 or so.
Most of these one off collabs or popups are a disappointment. You seem hesitant so I would keep this in mind.
I agree with Sara that Chef Kinch is a great chef. He is super shy and does not mingle too much so keep that in mind.
If you want to experience a meal from one of the greatest Chefs in the world knowing it is not in his restaurant and he will not have his staff and he has to work with the ingredients provided then go. If you are expecting to be blown away the way you would if you went to Manresa and $290 is lot of money for you then I would reconsider.
Fair points and probably a realistic expectation as to the setting. (The counter balance is appreciated)
That said within our local scene I think this to be an extremely unique opportunity for an experience. Probably won’t be polished, especially because it’s night one of two.
There is no alternative next weekend or month without at least driving another 4 hours that way to Chicago.
I would hope that it might be memorable though, maybe something to challenge both sides and maybe more so than just another night at “the office”
With that under consideration and to the point that tip ect is included it’s really not That much of a stretch even compared to a more local spot.
It’s our anniversary the following week so why not I say…
No expectations really, it will be a casual setting and who knows what might happen…that’s part of the fun I suppose!
Blockquote [quote=“Robert_Dentice, post:9, topic:325399”]
I agree with Sara that Chef Kinch is a great chef. He is super shy and does not mingle too much so keep that in mind.
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Heh. One night at Manresa, he came ouf of the kitchen at 2am and just “OK, you win.”
We are so happy that you will be joining us for this event. It will be very special.
We are partnering with Vinedos wines for the evening, so the offerings we will have available are the wines being poured with the pairings. The two owners of that company will be on hand to speak to these wine selections.
You are more than welcome to buy a glass, bottle, or stay with the wine pairing option. This is a great way to try several wines, and they have all been paired specifically with this menu.
Unfortunately our license does not allow any outside alcohol to be brought in.
There is an optional Meet and Greet/Book Signing with Chef David Kinch that you can purchase that will start at 5 PM. This will include a very premium champagne and canapes during this time.
For standard dinner reservations arrival time is 6 pm with a cocktail hour while the remainder of the guests arrive. We aim to start dinner at 6:30.
Dinner will be 6 courses. Vegetable forward of course, with additional proteins of pork belly, black cod, and tuna toro.
Upon entry, for the 1st half hour they invite you to mingle the property and kitchen. Kinch was available if one wished to greet him ect.
He did come out before and make a nice little banter self deprecating slightly to the tune that he actually isn’t a 3 star Michelin chef anymore, because that honor is bestowed to the restaurant ect and does not follow a chef.
Focaccia with tomato water. It sure looks like, just a piece of bread. Well not quite, just Crazy good. How can so much moisture bake into the bread and still feel light?
Bursting with fresh tomato.
Eggplant.
The other truly amazing dish in my mind. The complexity here just blew my mind. Slight smoke and heat but it incredibly was so Tomato forward and just perfectly balanced with lively acid.
Some how they served this with Chardonnay and the next with Shiraz? I managed to get the red with half of the eggplant though. Still thinking about this one.
Black Cod. Very light, delicate. Interesting placement on the menu?
On the way out they gave you a logo bag and said feel free to load it up with the leftover vegetables from the dinner.
Thought that was a nice touch from a special farm.
