Mon December 5, 2016
Caviar is the Focus for The Commissary’s Second Open Kitchen Dinner
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at The Commissary
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“For me, true luxury can be caviar, or a day with no meetings, no appointments and no schedule,” designer Michael Kors is reported to have said. We can’t promise you the latter freedom, but we can offer you this luxurious treat — in four different courses by guest chefs at The Commissary. On Monday, Dec. 5, experience caviar dishes carefully crafted by Roland Passot from La Folie, Angel Betancourt from The One & Only Ocean Club, and Brett Schaublin from Reddwood, joining Rogelio Garcia from The Commissary. The menu includes Passot’s house-smoked salmon loin with Kaluga or California white sturgeon caviar, cured egg-yolk vinaigrette, and crispy sunchokes; Garcia’s saffron-infused white-fish caviar with crème frâiche and espelette angel-hair pasta; and Betancourt’s study of chocolate with cantaloupe faux caviar.
The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different seasonal ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
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The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different seasonal ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
“For me, true luxury can be caviar, or a day with no meetings, no appointments and no schedule,” designer Michael Kors is reported to have said. We can’t promise you the latter freedom, but we can offer you this luxurious treat — in four different courses by guest chefs at The Commissary. On Monday, Dec. 5, experience caviar dishes carefully crafted by Roland Passot from La Folie, Angel Betancourt from The One & Only Ocean Club, and Brett Schaublin from Reddwood, joining Rogelio Garcia from The Commissary. The menu includes Passot’s house-smoked salmon loin with Kaluga or California white sturgeon caviar, cured egg-yolk vinaigrette, and crispy sunchokes; Garcia’s saffron-infused white-fish caviar with crème frâiche and espelette angel-hair pasta; and Betancourt’s study of chocolate with cantaloupe faux caviar.
The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different seasonal ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
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The dinner is part of The Commissary’s Open Kitchen series, held every first Monday of the month, in which a different seasonal ingredient forms the foundation of a prix fixe menu created by local and visiting culinary luminaries. Dinner is $85 per person, $120 with wine pairing, and can be reserved through OpenTable.
show less
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The Commissary
101 Montgomery Street, San Francisco, CA 94129
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