Green Flash is kicking off the first Supper Club of 2016 at Cellar 3 with Chef Gregory Chavez, Executive Chef at Wine Vault & Bistro.
Inspired by his parents cooking and a strong love for travel, Chef Gregory Chavez has always been passionate about food. His culinary career began more than 20 years ago as a teenager when he earned his first professional cooking position at the Catamaran Resort & Hotel.
After graduating from the California Culinary Academy in San Francisco in 2000, the hunt was on. He then began to travel the world in search of different flavor combinations and plate presentations. Chef Chavez credits his travels for contributing to his cooking repertoires.
Today Chef Gregory is at the helm of a uniquely designed kitchen in Mission Hills called Wine Vault & Bistro. This hidden gem is a wine, spirits and beer lovers paradise, hosting wine makers from all around the world during their featured wine makers dinners. Visit their website at http://www.winevaultbistro.com for more details!
MENU:
Executive Chef Gregory Chavez
Sous Chef Frank Becerra
Wine Vault & Bistro
Dave Adams, Director of Beer Education and Certified Cicerone®
Green Flash Brewing Co.
RECEPTION: Torched Otoro
Puffed Rice, Radish + Cucumber Relish
Natura Morta Cherry | Ale Brewed with Spices Aged in Red Wine Barrels with Cherries
FIRST: Indian Spiced Chicken Curry
Crispy Carrot + Sweet Potato Cake
Blanc Tarte Barrique | Sour Blonde Ale Brewed with Spices Aged in Red Wine Barrels
SECOND: Hoisin Glazed Duck
Crispy Wanton, Kimchi Slaw
H.F.S. | American Imperial India Pale Ale
THIRD: Piri Piri Marinated Pork Loin
Chouriço, Garlic + Paprika Tomatoes
Oculus Sauvage | Belgian-style Imperial India Pale Ale aged in Red Wine Barrels with Brettanomyces
FOURTH: Moroccan Lamb Tagine
Harissa Couscous, Medjool Date + Almond Gremolata
Flanders Drive | Sour Red Ale Aged in Bourbon Barrels
FIFTH: Vanilla Custard Brioche Bread Pudding
Bourbon Caramel, Bacon Brittle
Illuminated Frumento | Wheat Wine Aged in Bourbon Barrels
Doors open at 6:30 p.m. and dinner begins at 7:00 p.m. No early entry allowed. Please arrive on time.
