Sat September 13, 2014
Twenty Five Lusk to be Debut Restaurant at CIA's New Pop-Up Program
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The Culinary Institute of America in St. Helena is kicking off a series of hosted pop-up restaurants with a debut appearance by San Francisco's Twenty Five Lusk on September 11 through 13 from 5:30 to 9:00 p.m. The pop-up venue will be the CIA's Wine Spectator Greystone Restaurant and reservations can be made by calling 707-967-2367, by emailing to [email protected], or via OpenTable.com.
The Twenty Five Lusk pop-up menu created by Executive Chef Matthew Dolan, a CIA alumnus, will showcase his signature New American cuisine. First course choices ($16.00 to $24.00) will include Savory Cauliflower Crème Brûlée with sun gold tomato candy, mushroom escabeche and grilled bread; Salt Roasted Heirloom Beet Salad with Nebraska feta, pistachio, fennel pollen, artichoke and purslane; and line caught Yellowfin Tuna Terrine with finger lime caviar, cucumber, shallot pickle and mint sauce. Among the main course selections ($28.00 to $42.00) will be Schnitzel Of Sturgeon with tarragon spaetzle, capers, garlic cucumbers and Meyer lemon butter; Maine Lobster Risotto with soft herb salad, crème fraîche, pancetta tuille and Meyer lemon; and Chicken Fried Quail with savory maitake pancakes, maple, nettle and date reduction. For dessert, diners can enjoy Spiced Chocolate Truffle Cake with raspberry sorbet and ginger Anglaise or Peach Tart Tatin with cinnamon ice cream and cocoa pop rocks.
Future CIA pop-ups will include Jonathan Ruppert and Christina Machamer from B Cellars in Oakville, California and Phillip Foss, chef and owner of EL Ideas in Chicago, Illinois.
Twenty Five Lusk is located at 25 Lusk Street in San Francisco, California. The restaurant is open for dinner nightly and on Sunday for brunch. More information can be found at https://www.twentyfivelusk.com.
The Culinary Institute of America's Greystone Campus, the site of the Wine Spectator Greystone Restaurant and the Twenty Five Lusk pop-up, is located at 2555 Main Street in St. Helena, California. The telephone number is 707-967-1010 and the web address is https://www.ciachef.edu.
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The Twenty Five Lusk pop-up menu created by Executive Chef Matthew Dolan, a CIA alumnus, will showcase his signature New American cuisine. First course choices ($16.00 to $24.00) will include Savory Cauliflower Crème Brûlée with sun gold tomato candy, mushroom escabeche and grilled bread; Salt Roasted Heirloom Beet Salad with Nebraska feta, pistachio, fennel pollen, artichoke and purslane; and line caught Yellowfin Tuna Terrine with finger lime caviar, cucumber, shallot pickle and mint sauce. Among the main course selections ($28.00 to $42.00) will be Schnitzel Of Sturgeon with tarragon spaetzle, capers, garlic cucumbers and Meyer lemon butter; Maine Lobster Risotto with soft herb salad, crème fraîche, pancetta tuille and Meyer lemon; and Chicken Fried Quail with savory maitake pancakes, maple, nettle and date reduction. For dessert, diners can enjoy Spiced Chocolate Truffle Cake with raspberry sorbet and ginger Anglaise or Peach Tart Tatin with cinnamon ice cream and cocoa pop rocks.
Future CIA pop-ups will include Jonathan Ruppert and Christina Machamer from B Cellars in Oakville, California and Phillip Foss, chef and owner of EL Ideas in Chicago, Illinois.
Twenty Five Lusk is located at 25 Lusk Street in San Francisco, California. The restaurant is open for dinner nightly and on Sunday for brunch. More information can be found at https://www.twentyfivelusk.com.
The Culinary Institute of America's Greystone Campus, the site of the Wine Spectator Greystone Restaurant and the Twenty Five Lusk pop-up, is located at 2555 Main Street in St. Helena, California. The telephone number is 707-967-1010 and the web address is https://www.ciachef.edu.
The Culinary Institute of America in St. Helena is kicking off a series of hosted pop-up restaurants with a debut appearance by San Francisco's Twenty Five Lusk on September 11 through 13 from 5:30 to 9:00 p.m. The pop-up venue will be the CIA's Wine Spectator Greystone Restaurant and reservations can be made by calling 707-967-2367, by emailing to [email protected], or via OpenTable.com.
The Twenty Five Lusk pop-up menu created by Executive Chef Matthew Dolan, a CIA alumnus, will showcase his signature New American cuisine. First course choices ($16.00 to $24.00) will include Savory Cauliflower Crème Brûlée with sun gold tomato candy, mushroom escabeche and grilled bread; Salt Roasted Heirloom Beet Salad with Nebraska feta, pistachio, fennel pollen, artichoke and purslane; and line caught Yellowfin Tuna Terrine with finger lime caviar, cucumber, shallot pickle and mint sauce. Among the main course selections ($28.00 to $42.00) will be Schnitzel Of Sturgeon with tarragon spaetzle, capers, garlic cucumbers and Meyer lemon butter; Maine Lobster Risotto with soft herb salad, crème fraîche, pancetta tuille and Meyer lemon; and Chicken Fried Quail with savory maitake pancakes, maple, nettle and date reduction. For dessert, diners can enjoy Spiced Chocolate Truffle Cake with raspberry sorbet and ginger Anglaise or Peach Tart Tatin with cinnamon ice cream and cocoa pop rocks.
Future CIA pop-ups will include Jonathan Ruppert and Christina Machamer from B Cellars in Oakville, California and Phillip Foss, chef and owner of EL Ideas in Chicago, Illinois.
Twenty Five Lusk is located at 25 Lusk Street in San Francisco, California. The restaurant is open for dinner nightly and on Sunday for brunch. More information can be found at https://www.twentyfivelusk.com.
The Culinary Institute of America's Greystone Campus, the site of the Wine Spectator Greystone Restaurant and the Twenty Five Lusk pop-up, is located at 2555 Main Street in St. Helena, California. The telephone number is 707-967-1010 and the web address is https://www.ciachef.edu.
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The Twenty Five Lusk pop-up menu created by Executive Chef Matthew Dolan, a CIA alumnus, will showcase his signature New American cuisine. First course choices ($16.00 to $24.00) will include Savory Cauliflower Crème Brûlée with sun gold tomato candy, mushroom escabeche and grilled bread; Salt Roasted Heirloom Beet Salad with Nebraska feta, pistachio, fennel pollen, artichoke and purslane; and line caught Yellowfin Tuna Terrine with finger lime caviar, cucumber, shallot pickle and mint sauce. Among the main course selections ($28.00 to $42.00) will be Schnitzel Of Sturgeon with tarragon spaetzle, capers, garlic cucumbers and Meyer lemon butter; Maine Lobster Risotto with soft herb salad, crème fraîche, pancetta tuille and Meyer lemon; and Chicken Fried Quail with savory maitake pancakes, maple, nettle and date reduction. For dessert, diners can enjoy Spiced Chocolate Truffle Cake with raspberry sorbet and ginger Anglaise or Peach Tart Tatin with cinnamon ice cream and cocoa pop rocks.
Future CIA pop-ups will include Jonathan Ruppert and Christina Machamer from B Cellars in Oakville, California and Phillip Foss, chef and owner of EL Ideas in Chicago, Illinois.
Twenty Five Lusk is located at 25 Lusk Street in San Francisco, California. The restaurant is open for dinner nightly and on Sunday for brunch. More information can be found at https://www.twentyfivelusk.com.
The Culinary Institute of America's Greystone Campus, the site of the Wine Spectator Greystone Restaurant and the Twenty Five Lusk pop-up, is located at 2555 Main Street in St. Helena, California. The telephone number is 707-967-1010 and the web address is https://www.ciachef.edu.
show less
Date/Times:
2555 Main St, St. Helena, CA 94574
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