TASTE 2019 MENU

 

THURSDAY, APRIL 18 HOST: 6 PM | VIP: 6:30 PM | EVENT 7:30-10 PM

Our annual spring fundraiser, TASTE, is a one-of-a-kind experience of art-inspired food and food-inspired art. This culinary fundraising event features 20 local chefs making artfully inspired bites and cocktails onsite in Root Division’s gallery and artist studios. All cuisine is generously donated, making this event the tastiest way to #SupportRD. Check out the chefs and sponsors on-board to-date and get your tickets today! 

BEVERAGES


ALTITIDE W/ DISTILLERY NO. 209 GIN
Cocktails by Robyn Carliss 
Caramelized, Chili-salted Mango Gin + Tonic: Distillery No. 209 Gin, caramelized mango syrup, chili saline solution, lime juice, & tonic
 

HEALTH-ADE KOMBUCHA
Kombucha Mocktails + Flavor Samplings of Ginger Lemon, Pomegranate, Jalapeño Kiwi Cucumber, & Cayenne Cleanse

JIGGER + GILL
Bloody Mary Milk Punch
Ginger Beer's Knees

PENTACLE COFFEE 
Ginger Lemon Kombucha 

SUTRO WINES
VIP ONLY: Cabernet Sauvignon, Merlot, Sauvignon 

TEETH
Whip Saw Rye Whiskey Cocktail TBD

THE MIDWAY
Mirador: Tequila Reposado, Cantaloupe Melon Juice, Cucumber Simple Syrup + Lime Juice. Garnished with Tajin Rim, Cantaloupe, & Cucumber Slice

TIPP RAMBLER
Sparkling Rosé Wine

 

 

 

 

BEERS
Trumer Pilsner
Shiner Bock
BridgePort IPA

 

 

WINES
JAX Y3 Sauvignon Blanc Napa Valley 2017
Mark Harold 'Flux' Red Blend 2015
StFYC Private Selection, Cabernet, CA, 2015
StFYC, Private Selection, Chardonnay, CA, 2015

 

ADDITIONAL COCKTAILS
Cocktail with Humboldt Distillery Organic Vodka TBD

SAVORIES


ABSTRACT TABLE
Contemporary Japanese
*VIP Only*: Ocean trout, ikura, jackfruit kimchi, purple daikon with coconut creme
Soba noodles, enoki mushroom, toasted almond, ikura with miso vinaigrette
ALICIA TAMALES LOS MAYAS
Mexican  
Tamalitos Pop
HILLSIDE SUPPER CLUB
California Spring Pea Bruschetta with Bellwether Farms ricotta, olive oil, & lemon zest

 

JIGGER + GILL
Sacramento Soul Food 
Mushroom Tartine
Tuna Tataki
Two Varieties of French Macarons

 

KOMAAJ POP-UP  
Northern Iranian/Persian
Zeitun Parvarde: Marinated olives with walnut, fermented herb paste and pomegranate molasses
MAGNOLIA BREWING-HAIGHT
Pub Fare  
Corn Tartine: grilled corn, fresh ricotta cheese, truffle honey
Cochinita Pabil: a signature Yucatan dish of slow braised pork wrapped in a banana leaf and seasoned with achiote, curtido, crema
MUSICA MARIN
California Cuisine 
Scallop Ceviche with passion fruit emulsion, Fresno chili, and shiso
PALETTE 
"Tony’s Tartare"
Tartare of smoked, pickled and raw vegetables with horseradish cream & carrot ginger pureé
THE MIDWAY 
California
BBQ Pulled Pork with homemade BBQ sauce on a cornbread disc
Artichoke Sliders

ACME BREAD
French Baguettes

ATLAS CAFE 
Hummus Platters 

SWEETS


 

ELLENOS GREEK YOGURT 
Greek Yogurt Based Desserts: Lemon Meringue Pie, Marionberry "Pop-Tart" and Magnonada 

MISSION MINIS

Mini Cupcakes in Assorted Flavors 

PETIT POT
French
Pot de crème: Dark Chocolate, Madagascar Vanilla, Salted Caramel, Lemon Curd
Riz Au Lait: Madagascar Vanilla, Coconut (vegan), Mango Passion Fruit (vegan)

BRIGITTE BIEYRO 
Lemon Bars 
Chocolate Caramel Shortbread Cookies