Did you know that ice cream maven Jake Godby, he of Humphry Slocombe fame, was actually trained as a savory chef? He attended California Culinary Academy and worked at Boulevard and Coi before opening the shop. And next week he’s going to show off some of his non-ice-cream skills at the first of Baker & Banker’s guest chef dinners, which kick off Wednesday, July 20. Godby’s menu is below, and we have word that there are still seats available, especially on the earlier side. Upcoming dinners will feature Thomas McNaughton from Flour + Water (August 24), and Ryan Farr from 4505 Meats (September 14), and each meal is $75 per person, sans wine.
Call 415.351.2500 for a reservation, or you can reserve for the July 20 dinner via OpenTable.
Jake Godby Special Menu
Baker & Banker, July 20, 2011
Gougere pretzel with mustard
Parmesan dumplings with corn, pea shoots & sweet 100 tomatoes
Romesco soup with spot prawns, hazelnuts & olive oil sabayon
Chicken fried sweetbreads, upside down cornbread with buttermilk dressing
Variety of summer-inspired sorbets
Honey wort pie with peaches and yogurt sherbet