Friday, January 8, 2010

Nectar Dinner Club

Nectar in Mt Lookout (1000 Delta Ave, 45208) has announced the next three in its fabulous Dinner Club series featuring local foods.  The first series features local artisanal food producers Blue Oven Bakery, Chocolats Latour, and Fab Ferments.  

Handcrafted Bread with Blue Oven Bakery
January 21st & 28th

Sara Schuck and Mark Frommeyer of Blue Oven Bakery produce memorable breads made with fresh, local, and organic ingredients baked in their custom built wood-fired oven. With close to twenty different intriguing flavors such as Cider Raisin Rye, Buckwheat Pear or the popular Bad Boy (a white sourdough with fennel, poppy, sesame and flax seeds) their bread sells out quickly at area farmers' markets.  Nectar Chef Julie Francis will use Blue Oven's handcrafted breads not simply as accompaniments but as the basis for creating the entire menu. 
Chocolate with Chocolats Latour
February 18th & 25th
Shalini Latour's love of chocolate was nurtured while living in Brussels as a teenager. She's been a pastry chef/chocolate artisan for over 15 years, formerly worked at the Bonbonerie, and is the author of The Icing on the Cake. Shalini now creates unique truffles, molded and hand dipped chocolates with classic and modern flavor combinations like Chai Spice, Lime Thyme, or Dark Chocolate Sage. Shalini uses fairtrade chocolate, local ingredients, and earth friendly packaging.  The Nectar menu will be inspired by Shalini's creative use of sweet and savory in Chocolats Latour's artisan chocolates.
Kimchi with Fabulous Ferments
March 18th & 25th
Kimchee is a spicy Korean sauerkraut served at all Korean meals and is a delicious condiment for rich, full flavored foods. Fabulous Ferments, created by Jennifer De Marco and Jordan Aversman, make a number of traditional fermented foods such as sauerkraut, pickled vegetables, kimchee, beet kvass, and kombucha. They use local, pesticide free produce and make the products in small batches by hand, preserving the unique health properties of raw, lacto-fermanted foods. Kimchee is spicy, cooling, and effervescent. It is delicious alone or as a condiment and can also be used as an ingredient in a wide variety of foods like egg and meat dishes, stews, dumplings,and vegetarian dishes.
Price per person: $55  All dinners are on Thursdays at 7pm.  Reservations required.  To reserve your space, call Nectar at 929-0525.

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Courtney said...

Oh my gosh, I love Nectar dinner club. I went to one a few months back featuring scallions and Sallie Ransohoff was there. What an experience! If I won the lottery I would be at every single one of these things.

Courtney said...

Wait, did I say scallions? I meant chives!

valereee said...

Courtney, I was at the one in December with wild &native foods, and it was fantastic.