This Sunday, May 12, Marlowe chef Jennifer Puccio will be taking a quick break in her series of Sunday dinners to test out dishes for the upcoming Cavalier. This Sunday’s dinner, a little different, is dubbed “We’re Obsessed with Unti,” and will feature wines from the cult-favorite Sonoma winery and dishes inspired by the wines.* Call or text 415.974.5599 for details and a reservation.
Also, Boxing Room chef Justin Simoneaux is teaming up with chef Brian West of Petaluma Italian restaurant Risibisi to do a whole goat dinner on Monday, May 20. It will be five courses (see below), all with beer or wine pairings, for $100 per person. There are two seatings, one at 6 p.m. and one at 8:30 p.m., and you can reserve at 415-430-6590. A portion of the proceeds will benefit the Agricultural Institute of Marin and the San Francisco Food Bank.
Boxing Room Whole Goat Dinner Menu
oyster, yogurt, chervil
Le Merle, Farmhouse Ale, North Coast Brewing Co., Fort Bragg, Ca.
Smoked Goat Ham
asparagus, radish, sauce gribiche, goat cheese crostini
Moulin de Gassac ‘Guilhem’ Picpoul de Pinet, France 2011
Goat Neck Tortellini
consommé, spring vegetables, ricotta salata
Believer, Double Red Ale, Ninkasi Brewing Co., Eugene, Or.
Roasted “Goatchetta” & Braised Shoulder
fava bean puree, smoked trumpet mushrooms, ver jus
Château de Montmirail Vacqueyras Rhône, France 2010
Goat’s Milk Cheesecake
candied kumquats, cajeta, shredded phyllo
Allagash Curieux, Barrel-Aged Tripel, Allagash Brewing Co., Portland, Me.
* This post has been corrected to show that this Marlowe dinner is not part of the Sunday Dinners series, but is unique.