Dinner Party Project: A Night of Goat
One Market and Perbacco are two completely different restaurants yet chefs Mark Dommen and Staffan Terje share many of the same cooking philosophies.
“We have different styles but similar philosophies in regards to food and sourcing local ingredients,” Dommen said.
As part of the SF Chefs Dinner Party Project, the two friends will be traveling to one of their favorite local farms, Rossotti Ranch, and sourcing their own goat for the event. “We’re going to splitting the goat into three parts: shoulders, loin and legs and use each section for a course,” said Dommen. Overall it will be an eight-course meal, dessert included. We’ll probably do something with goat milk or goat cheese for dessert.”
Although Terje and Dommen haven’t quite finalized the menu yet, guests can expect a meld of their two styles. “It’s going to be a lot of fun for both of us,” said Dommen. “We’ve worked at different events and I’ve always liked what he does. I think it will be really great for all of the guests. Many of them know what I do at One Market or what Staffan does at Perbacco but some may not have been to the other place before. It will give them a different perspective.”
Dinner Party Project: Two Chefs, One Beast will be held on Thursday, June 28 at 6:00 p.m. in one of the private dining rooms at One Market (One Market St.). Tickets are $115 for Visa Signature members, $125 for the general public.
Photo Credit: Rossotti Ranch
