Music Calendar

October 9, 2014

Composed: Handmade Tableware Meets Fine Cuisine

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Fine Dining Meets Handmade Tableware

Acclaimed Chef Derik Moran and the Dakota will present a collaboration of fine cuisine on handmade tableware made by American maker | designers. On October 9th, twenty people will have the opportunity to experience five courses of locally sourced food served on artisan ceramic, glass and metal.

Chef Derik Moran displays his background as a visual artist in his plate designs and with art on the menu (and his tattoos). Derik grew up in a food-producing family that raised produce, made cheese, baked bread and caught and processed fish. Starting his career in the kitchen at age 11 Derik became executive chef at Tagalong Golf Club and Resort in Wisconsin at age 18 and he later worked at Relais and Chateau Property, Canoe Bay. Working locally at Porter and Frye’s and Nick and Eddie’s before the Dakota, Derik has plenty of experience. But experience alone does not account for Derik’s creativity – his inventive food and ability to be so creative within such tight parameters demonstrates that he’s not only comfortable and practiced as a chef, but that he loves and respects food.

This dinner experience will be a novel way to exemplify the discourse surrounding the sustainability of local food and craftspeople. Handmade tableware elevates the dining experience and reinforces the connection between craft and local food movements. The handmade tableware will augment the dynamic artistic destination restaurateur have created.

Menu

Passed Hors d’ oeuvres:

GRILLED PRAWN & HARISSA

DUCK HEART PASTRAMI & CHERRY

QUAIL EGG & CORN TOAST

Amuse Bouche:

PORCINI BROTH

First Course:

FOIE GRAS TORCHON | hazelnut . lingonberry . spruce

Second Course:

DIVER SCALLOP | braised lemon . frisée . chorizo . salsify . sunflower

Intermezzo:

PASSION FRUIT ICE

Third Course:

PUMPKIN CRÈME FRAICHE AND DUCK |  fig . micro salad . vegetable ash . parsley stem

Fourth Course:

VENISON LOIN | blackberry vinegar . potato pave . hen of the woods . blue cheese . sweet corn

Dessert:

CARAMELIZED RICE PUDDING | angel food cake . coconut meringue . black sesame ice cream . pomegranate pearls

 

Tickets are $85 per person and include a five-course dinner. Availability is limited to twenty guests. Guests will have the opportunity to take the experience home by purchasing the limited edition tableware.

To purchase tickets for this dining event call 612-332-5299 or visit http://www.dakotacooks.com/

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