Freaks of the Industry produces a high-value low -ost series of events for the people and by the people of the agriculture, food and beverage community.
Menu:
-Amuse: Grilled broccoli with miso aioli.
-First Course: Charcoal-seared buri tataki, smoked mandarin, persimmon, and pickled shimeji.
-Second Course: Chicken fried livers, root vegetables, hasoui pear, and cabbage.
-Third Course: Lasagna, citrus riccota, bresaola, and nage.
-Fourth Course: Tamago tofu, dashi, chili, and onions.
-Fifth ... view more »
Freaks of the Industry produces a high-value low -ost series of events for the people and by the people of the agriculture, food and beverage community.
Menu:
-Amuse: Grilled broccoli with miso aioli.
-First Course: Charcoal-seared buri tataki, smoked mandarin, persimmon, and pickled shimeji.
-Second Course: Chicken fried livers, root vegetables, hasoui pear, and cabbage.
-Third Course: Lasagna, citrus riccota, bresaola, and nage.
-Fourth Course: Tamago tofu, dashi, chili, and onions.
-Fifth Course: Duck, winter squash, mushrooms, and pomegranate.
-Sixth Course: Beef tongue pho, turnip, coriander leaf, and yuzu.
-Seventh Course: “Cake America Great Again” — parsnip, white chocolate, and acorn.
Chef Line-Up:
-Tyler Bond of Kru
-Brock Macdonald of Lowbrau and Block Butcher Bar
-Matt Masera of Hook and Ladder
-Oliver Ridgeway of Grange
-Craig Takehara of Binchoyaki
-Keizaburo Sugimoto of Kru
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