Dinner Lab 06/23/15
This menu will highlight the magic of summer on the East Coast, along with some of Chef Russell Jones' culinary upbringing in South Carolina. Event Space: Missouri Watercolor Society on Washington Ave.
At the Missouri Watercolor Society
Chef Russell Jones
Seared Bluefin
shaved squash | sunflower shoots & seeds | tamari vinaigrette
shaved squash | sunflower shoots & seeds | tamari vinaigrette
Seared Bluefin
shaved squash | sunflower shoots & seeds | tamari vinaigrette
shaved squash | sunflower shoots & seeds | tamari vinaigrette
Ricotta Agnolotti
peas | butter sauce | pea shoots
peas | butter sauce | pea shoots
Ricotta Agnolotti
peas & bacon | butter sauce | pea shoots
peas & bacon | butter sauce | pea shoots
Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Milanesa
tenderized beef round | sautéed tomato | garlic & basil
tenderized beef round | sautéed tomato | garlic & basil
Beignet
dulce de leche | confectionary sugar
dulce de leche | confectionary sugar
Beignet
dulce de leche | confectionary sugar
dulce de leche | confectionary sugar