Taste 2017 Menu

THANK YOU TO ALL OF OUR TASTE 2018 PARTICIPATING CHEFS & MIXOLOGISTS!

INTERESTED IN BEING A CHEF OR MIXOLOGIST FOR TASTE 2018? EMAIL TASTE@ROOTDIVISION.ORG 

 

DRINKS

Bar Fluxus
Cocktails by Matt Grippo & Shirley Brooks
· The Devils Lettuce: Spring 44 Gin, Fennel, Dank & Tonic elaborately served with a 4-20 inspired Hemp Garnish

 

Hog and Rocks
· H&R Old Fashioned

Justice Grace Vineyards
Wine tasting with Eric Cohen
· Justice Grace Vineyards Label Wine

Laszlo
Cocktails by Michael Gordon
· Serpent's Kiss: Diplomatico Rum, Batavia Arrack, passionfruit syrup, orange juice, lime, fresh mint
· Smokescreen: Black Bottle Scotch, Chartreuse, lime, fresh mint.

Lo-Fi Apertifs
Cocktails by Claire Sprouse
· VIP ONLY!Valencia Spritz: Lo-Fi Aperitifs Gentian Amaro, Fresh Grapefruit, Sparkling Wine 
· 18th Street Cobbler: Lo-Fi Aperitifs Dry Vermouth, Fresh Berries, Sparkling Lemonade
· Lo-Fi Aperitifs Straight or on the Rocks
· Lo-Fi Aperitifs Dry Vermouth
· Lo-Fi Aperitifs Sweet Vermouth
· Lo-Fi Aperitifs Gentian Amaro

Sandeman
Cocktails by Anna Budarina
· Sandeman Founder's Reserve on the Rocks with an orange wedge and mint sprig

Southside Spirit House
Cocktails by Jacob Jones
· Sage Mule: Sage infused vodka with fresh lime, blackberry simple syrup, and topped with ginger beer


Trick Dog & Templeton Rye
Cocktails by Mark Goodwin
· Templeton Rye whiskey, Ancho chili liqueur, strawberry, lemon, black pepper, and Angostura bitters

Teeling Whiskey & Carpano Antica
Cocktails by Erik Ginther
· Sting in the Tale: Teeling Small Batch Whiskey, Carpano Dry Vermouth, Rhubarb and Nettle Shrub, Soda Water

Health-Ade Kombucha
Assorted Flavors of Kombucha 


SAVORIES

 

 

4505 Chicharrones
Chef Ryan Farr
· 4505 Classic Chicharrones with Guacamole and House Made Hot Sauce

Eva Enriquez's Gezpacho Bar
· 3 Types of Gazpacho served in Edible Cucumber Cups

Hillside Supper Club
Chefs Tony Ferrari & Jonathan Sutton
· Chilled Spring Pea Soup with Pecorino

Hog & Rocks
Chef Scott Youkilis
· Smoked Trout and Spinich Spread on Toast
· Serrano Ham and Oyster Platter (VIP only)

Meats by Pete
Chef Pete Temkin
· Handmade Nuremberg Bratwurst with French's Mustard and Fine Herbs

Mission Bowling Club
Chef Ryne Dinglasan
· Fresh Lumpia with Asparagus, Hearts of Palm, Lemon Balm, Popcorn Shoots, Sweet Soy Sauce

Noon All Day
· Mini Socca with Labneh and Spring Peas, dressed with Tumeric and a Simple Citrus Vinaigrette

Smokestack at Magnolia Brewing
Chef Eric Nyeste
· Texas Toast, Brisket, Cucumber Pickles
· Chopped Pork, Peach Tarragon Mustard, Corn Cake

The Charapa Project (via Feastly)
Chef Leonardo Ramirez
Three samplers of Charapa Aji:
· Rocoto: Blend of Peruvian Rocoto Pepper and Local Produce with Chicken Chicharron
· Aji Amarillo with Hummus and Toast
· Aji-Lime Vinaigrette with Cucumber

Waystone
Chef Billy Riordan
· Braised Beef Sliders, Aioli, Chimmichurri, Pickled Red Onion, Pickled Tomatillo

SWEETS

Alameda Fruit Co.
Jenn Doyle Crane & Andrea Leal
Artisinal Jams, Jellies & Marmalades served with Acme French Baguettes:
· Fig Jam & Goat cheese
· Nectarine Jam with Manchego
· Orange Cardamom Bourbon Marmalade

Dandelion Chocolate
Chocolatier Dana Crary
· Three types of single origin 70% chocolate made with cocoabeans and sugar
· Roasted cocoa beans from Madagascar
· 70% single origin chocolate from a mini melanger


Hermanos Coffee & Juice & Ritual Coffee Roasters
Drinks by Phil Shell
V60 Pour Over Coffee with Ritual Coffee Roasters

Mission Minis
· Assortment of Mini Cupcakes: Red Velvet, Meyer Lemon Cream, Cinnamon Horchata, Double Chocolate, Classic Vanilla, Blueberries & Cream, Swiss Almond Coconut, & Vegan Banana Maple