photos © Monica Nouwens
our first dinner event was held on april 18, hosted by Wolf D. Prix, Karolin Schmidbaur, Ghazaleh Khezri + Victoria Coaloa. thanks to everyone who participated to create an exceptional atmosphere. it was a fantastic evening.
Menu
Aperitif –
Campari/Prosecco/Orangina
Starter –
Pickled baby fennel and shrimp on beer brown bread with salted butter with assorted pickled vegetables
First course –
Snapper crudo with a shaved fennel, apple and celery root salad with a chili caraway vinaigrette
Entrée –
Coffee and Pernod braised pork cheeks with a fennel and root vegetable faro risotto topped with crispy Parmesan oyster mushrooms and gremolata
Lemon scented dandelion greens
Dessert –
Pistachio Charlotte with a blood orange and fennel marmalade and 5 spice pistachios
Chefs:
Chef Heather Bogue and Chef Maïté Schwartz (La Boum Catering)