New Modern Dinner Announced!
Many of you responded to the pop-up restaurant in Atherton Market and wanted to know when the next one was planned so here you go!
The next Modern Dinner is scheduled for Saturday, February 11th – this time with Valentine’s Day in mind. Dinner is $65 per person, all inclusive. Drinks are at 6:00, followed by dinner at 6:30, offering the following menu with wine selections:
Fresh Oysters on the Half Shell
Pomegranate, foie gras snow, jalapeno
Truffled Kohlrabi Bisque
Braised Local Grass-fed Beef Cheek, country ham custard
Slow Cooked Scottish Salmon
Basil, whipped orange blossom, cured olive, ricotta gnocchi
Braised Wagyu Short Rib
Butternut squash croquant, fig, wild mushrooms
Hunka Hunka Burnin’ Love:
Bananas Foster, Smores, Passion Fruit Baked Alaska
To reserve a spot, send an email to firstname.lastname@example.org. There are only 20 seats available so don’t second guess yourself and RSVP now!
The Atherton Market, located in the old Trolley Barn at Atherton Mill, is one of the many great amenities South End offers to the Charlotte community. Expanding from the seasonal Tailgate Market formerly located at Camden and Park, Atherton has become Charlotte’s first indoor, year round market operating every Tuesday, Wednesday and Saturday. The market offers a wide variety of locally grown products and prepared foods and usually offers some kind of food oriented event from wine or beer tastings to cooking demos.
The Market continues to evolve and the next step in that evolution occured this past Saturday when market manager Lynn Caldwell along with Chef’s David Quintana (Kobe’s Kreations) and Adam Duke (Duke’s Bread) presented An Avant-Garde Dinner. I had no idea what food adventure I was getting into but this was the most imaginative and engaging food experience I have encountered in Charlotte.
Below you will find the menu with my commentary and images from each course. Some images are my own and others were taken from Atherton Market. Hope you enjoy and if you are interested in a future dining experience, please let me know email@example.com.
First Course: Twice Cooked Scallop with bacon consomme, whipped maple syrup and roasted pistachio. (first time I have ever had whipped maple syrup and whipped maple syrup on a scallop…terrific!)
Second Course: 63 Degree Egg with parsnip cream, country ham, shiitake, pea tendrils and alder wood smoke. (The alder wood smoke is what’s clouding the inside of the jar. When you opened, the smoke billowed out and gave a wonderful aroma of a campfire. If I remember correctly, at 63 degrees, the egg white and yolk become the same consistency, which as creamy, smooth and delicious)
Third Course: Broken Foie Gras with kimchee, pickled daikon, roasted sesame and sunflower. (never had foie gras before tonight and can’t say it’s my favorite; however, I did clean my plate for the experience. The foie gras was frozen with liquid nitrogen and then shattered. Rich and creamy texture although it looked like it would be more the texture of chicken)
Palate Cleanser: Lime Air (this was a fun surprise, using liquid nitrogen, what looks like a ball of sorbet or ice cream was a frozen ball of lime air that disappeared in your mouth almost instantly. The funny part was the condensation coming out your mouth and nostrils. My wife probably isn’t going to like that I shared this picture but was much fun)
Fourth Course: Geometric Pork Duet – spare rib and tenderloin, root beer, butternut squash, arugula and grains of paradise. (My favorite meal of the evening but how can you go wrong with several kinds of pork and beautiful presentation.)
Final: Exploding Trio – Dehydrated Rice Crispy with Vodka Cream, Raspberry Cheesecake, Orange “Soda”, and Cherry Bomb (Dessert was fun, keeping the “exploding” theme through each item. The rice crispies gave a bit of a “snap, crackle, pop”, on top of the raspberry cheesecake in the center were homemade pop rocks, which brought out the kid in all of us. The Cherry Bomb fuse was lit and ran down to the base and the Orange “Soda” was a explosion of sour flavor.
Some images of the prep and people: