Greetings!
Are you a member of The One Hundred Club and adore the exquisite food? Did you love Pesce Blue back in its early 2002 heyday? Have you tasted amazing food at Taste of the Nation, the Heirloom Harvest Barn Dinner, or Field & Spoon events and wondered who was behind it?
If your answer to any of those questions was yes, then chances are you are already a huge fan of virtuoso chef Mark Segal. We are fortunate to have the unsung hero of The One Hundred Club kitchen joining us at Stages at One Washington as our guest chef on Sunday, July 29th at 7:30pm and we want to make sure all of his biggest fans have the opportunity to join us as we welcome Chef Segal to Stages at One Washington.
Chef Segal grew up experimenting in the kitchen of his family owned restaurant in New Haven, Connecticut, and after a brief flirtation with computers, settled back into his life's calling by becoming a student at the Culinary Institute of America. After graduation, Chef Segal moved to the West coast and went on to work with some of L.A.'s most accomplished chefs, including Mark Peel and Nancy Silverton at Campanile, Patrick Healy at the Buffalo Club, David Wynns of Les Deux Cafes, and Joachim Spilchal at Pinot Bistro. After hearing about plans for a restaurant called Pesce Blue in Portsmouth, Segal flew back East for an audition dinner and nailed it. After his time at Pesce Blue, Chef Segal moved on to become Executive Chef at The 100 Club, a private club in downtown Portsmouth.
Chef Segal has prepared a fantastic and astonishing menu for our dinner on July 29th - this is an event not to be missed. Call or click here for reservations, and come watch a great chef at work!
Sincerely,
Evan Hennessey, Chef
Stages at One Washington
Guest Chef Mark Segal
Sunday, July 29th 2012
CANAPÉ
ROASTED BEET CUBE, BLOOD ORANGE SPHERE, WHIPPED ROSEMARY HONEY, PEPITAS
"HEARTS & FLOWERS"
BRAISED ROMAINE HEARTS, SQUASH BLOSSOMS, CELERY HEARTS, VIOLET POWDER, HEARTS OF PALM, BULL'S BLOOD, SWEETBREAD CROUTONS, LOVAGE, AND ROSE FLOWER ESSENCE
"FIRE & ICE"
FLUKE CRUDO, GREEN CHILE INFUSED CANTALOUPE, YUZU GRANITE, STINGING NETTLES, FLAMING GENEVRE
"SMOKE & MIRRORS"
QUICK SMOKED YELLOWFIN TUNA SASHIMI, ENOKI MUSHROOMS, KOHLRABI, BONITO, BLACK RADISH, RED AND GREEN MICRO SHISO, FRESH LYCHEE
"TONGUE & CHEEK"
BRAISED LAMB'S TONGUE A LA GRECQUE, CONFIT VEAL CHEEK, SAUSAGE STUFFING, WARM CHANTERELLE VINAIGRETTE, SUGAR SNAP PEAS
"HUGS & KISSES"
ASSORTED KISSES: MEXICAN CHOCOLATE, BERGAMOT ORANGE, ANISE, AND CAYENNE; MILK CHOCOLATE WITH CAPERS AND APRICOT; WHITE CHOCOLATE WITH GRAPEFRUIT AND CAMPARI; PASSION FRUIT SEMIFREDDO
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