Cooks' Canvas IX welcomes Matt Maienshein (CCVI alumus) of Cadence and Keith Ahren of Vernick Food & Drink.
Welcoming beverage by Sacha Durham of Friday Saturday Sunday
roasted carrots, haddock mayo, breadcrumb
tuna, schmaltz, bay, plum
spaghetti alla Chitarra, ramp, lardon
monkfish, spruce, country ham
Dessert by Sydney Dempsey of Lost Bread Co.
Restaurant work is hard work. Just ask any cook about their long, demanding hours and grueling work week. But it's during that time when a cook is exposed to myriad ingredients, techniques, and styles - stimulating their creative minds. Though, most never get the chance to implement all those ideas or to execute their culinary visions. Cooks' Canvas showcases such line cooks of great promise, affording them the opportunity to realize their imaginations by providing an audience to feed. In turn, the guests then feed these young cooks' futures. This all happens in tandem with the Food Underground staff. We facilitate the framework in which dream becomes reality, connecting these aspiring artists and their patrons.
This event is BYO.
Please dress comfortable and light as, while there is significant airflow, there is no air conditioning.
Menu is subject to market availability; substitutions are not available.