01/03/2022
CHARITY DINNER ALERT!
There's a monster attacking Ukraine and the best thing I can do is charge people money for food and give that cash to people/organizations fighting the monster/aiding victims of the monstrousness.
Next Saturday, 12 March 2022, the following menu will be available for pick-up. There will be minimal assembly required. The minimum donation will be $75/person with some dishes or upgrades subject to surcharges (adding caviar to the salmon crudo for example).
There will be at least 12 dinners available. Please comment here or email me at danny@CESaute and we can get the details sorted. Information about the benefiting organization will be in the first comment.
Menu:
Black Bean & Lamb Velouté
For the last six years, I've been lucky enough to be invited to the best service industry potluck/party that exists in DC. It's not a competition, but everyone knows who brought what. Attendees don't have to bring food – there's always too much food, so wine or whiskey are perfectly acceptable contributions. If you're a chef, however, and you do bring food, that dish really needs to be... let's just say it should reflect your best efforts. I brought this dish a few years ago. A fellow chef/guest tasted it and offered to trade me a pricey bottle of whiskey for the recipe... I would've given it to him for free, but thanks for the whiskey, Tony.
Heritage black azuki beans, roasted poblano peppers, leeks, roasted garlic all braised in house-made lamb stock, topped with slices of lamb merguez sausage, finished with scallions and a horseradish & yuzu crème fraîche.
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Salmon Crudo
cubes of King Salmon tossed with custom poke sauce and blended with diced avocado, lardons of slow-roasted black pepper bacon from Epic Curing, finely diced shallots, red onions, and poblano peppers, served with fried wonton crisps... can be topped with caviar for an even more over-the-top experience
or
Twice Cooked Pork Belly
pork belly (heritage breed pork belly marinated in buttermilk/beer/soy sauce solution, cooked for 10 hours sous vide, cooled, sliced, and butter-crisped), served with a shaved brussels sprouts and roasted bacon salad, finished with creamy pan-sauce
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Danny's Award-Winning Chili
winner of all five chili cook-offs entered between 1995 and 2010 (nothing left to gain, nothing left to prove so we stopped entering), our version is made with braised beef short ribs, sous vide brisket, smoked pork shoulder, smoked and broiled kielbasa, black beans, kidney beans, red beans, slow-roasted San Marzano tomato sauce and a bunch of other things we will never disclose... served with sour cream or cheddar cheese, and crispy corn tortillas.
or
Sous Vide Baby Back Ribs
Heritage pork baby back ribs are brined for 24 hours, dry-rubbed for 24, cooked sous vide for 12 hours, finished in the oven or on the grill, served with CES secret BBQ sauce aka “ghost-face-spilla” sauce, and picnic-worthy potato salad
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Süßigkeiten für Kimberly (Sweets for Kimberly)
Sea salt/caramel gelato is served atop a center cut and warm square of our signature Brown Shugga Brownie (Belgian Callebaut dark chocolate, brown sugar, brown butter, bourbon, espresso, peanuts, topped with sweet peanut butter kisses, and bourbon smoked sea salt) laced with sea salt and cognac-caramel sauce.