Sunday Supper Club
Welcoming Guest Chef Tandy Peterson
July 18
We are thrilled to welcome Tandy Peterson as our guest chef for the evening. She traveled across the globe to work with Chef Bittor Arguinzoniz at Asador Etxebarri in Spain before making her way to the Sonoran desert. She’s now creating beautiful treats through her new company, Embers Chocolate, and will soon be opening a space serving as a shop, café, and bar. Honoring Tandy’s culinary experience in Spain, we have collaborated on a menu that combines the authentic cuisine of Hearth ’61 and unique Spanish flavor. We hope you can join us for an evening of great food, wine, and conversation.
Spanish Style Braised Octopus
gremolata | ancho aioli | roasted peanuts
Hawaiian Mero Fish
tempura shrimp stuffed blossom | tomato mole | peppers | roasted corn
Txomin Etxanix Blanco 2020
Melons & Peaches
serrano ham | watercress | root beer | pecan bitters
Santiago Ruiz, Albariño Blend 2019
Elk Loin
hay | pine potatoes | haricot vert | red currant | cacao soil
Bodegas Roda Reserva Rioja 2016
Muga Reserva Seleccion Especial Rioja 2016
Chocolate Duo
cacao shell | cocoa nib | mushroom | huckleberry
$149 per person, plus tax & gratuity
Reservations required | 866.572.8774
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