Rosebud Supper Club

From the organizers:

The Brooklyn Kitchen and RoseBud Supper Club are partnering with some of the most creative chefs in the city to bring to you an unparalleled and entirely “infused” dining experience. Each course will be paired with a specific herb strain.

The first of a series of dinners in 2018, come enjoy a four course meal designed to compliment the nuanced flavors and aromatic profiles of herb. Guests will enjoy small bites before dinner, cocktails, live music, and presentations from in-industry vendors.

Menu: 

Small bites: Kosher Kush
Pastrami lox, salmon roe, crème fraîche,rye
Beet tartare, cauliflower emulsion, basil breadcrumbs, micro greens

1st: Tangie

Scallop crudo, winter citrus, brown butter, hazelnut

2nd: Sour Diesel

Butternut squash soup, blue cheese fonduta, hemp seeds, apple

3rd: Blue Dream

Seared skirt steak, roasted shallots, chimmichurri
Crispy garlic potatoes
Roasted cabbage

4th: Gorilla Glue

Sticky toffee pudding, vanilla ice cream

The dinner series will have limited seating in order to cultivate an evening of uninhabited conversations about the future of the industry in NYC.

About the Chef:

Chef Andrew has spent the last decade cooking and creating unique dining experiences- from immersive dinners in defunct nuclear reactors in Stockholm, airplane hangers filled with Mardi Gras floats in New Orleans, to dinners on urban farms in London, Austin and Melbourne. Chef Andrew is an expert in food and beverage pairing and has worked the last few years as a chef for a top craft brewery. Andrew is excited to apply all that he has learned to unique culinary  pairings.

One thing that binds these experiences is Andrew’s passion for fostering community around the table, celebrating great food, and enhancing a meal through compelling pairings. He trained at the French Culinary Institute and received his Masters at the University of Gastronomic Sciences In Bra,Italy.