To celebrate his extracted torture on the next episode of Extreme Chef, Cafe Pinot chef Kevin Meehan is recreating some of the dishes he made for the program this Thursday evening for a viewing party. Starting at 8:30 P.M., the chef will offer a menu of “extreme small plates” (isn’t that an oxymoron?) priced at eight bucks each. The fare includes the same rattlesnake mille-feuille Meehan prepared for the program, as well as such novel creations as balsamic-braised buffalo short ribs, boneless chicken wings, gunpowder glazed pork ribs, and something called chuck wagon meatballs (don’t worry, that’s not a polite mountain man euphemism for any animal’s actual balls). The show starts at 10:00 P.M. and will be watched alongside Meehan at the restaurant on Thursday. See the full menu below and make reservations to cheer him on and watch him relive his pain at 213-239-6500.
Cafe Pinot
Thursday, August 18th
8:30-11:30 P.M.
MENU
$8 Each
Rattlesnake Mille-Feuille
Brioche French Toast/Sunny Side Up Egg
Balsamic Braised Buffalo Short Ribs
Rosemary Roasted Potatoes/Grilled Cactus Salad
Smoked Tomato Gazpacho
Cowboy Burger
Bacon Slab/Grilled Onions
Chuck Wagon Meatballs
With Saloon Style Chili
Boneless Chicken Wings with Blazing Tabasco
Gunpowder Glazed Pork Ribs
Hickory Smoked Trout
Prairie Greens/Potato Salad
Blue Corn Ice Cream Sandwiches
