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Informed by his world travels and feedback from peers, chef Chad White is hosting his second installment of a popup dinner called Plancha Baja Med at Carnitas’ Snack Shack (2632 University Ave) this Tuesday, December 11.
White, whose resume includes time with Roseville, Sea Rocket, Gabardine, and Counterpoint, will be presenting four plates of whimsical Baja Med cuisine - a world-renowned Northwestern Mexican style which draws from regional influences including the Japanese tempura methods behind Ensenada’s famous fish tacos, Valle de Guadalupe’s bounty of cheese, olive oil, game, wine, and produce, and the same kind of on-the-spot epiphany that birthed the Caesar salad in downtown Tijuana nearly ninety years ago.
The Reader's Ed Bedford recently summarized Baja Med thusly:
"Seems like it’s very locovore, very seasonal. Pick what you find and cook it. Give it the olive oil 'Mediterranean' treatment, and voilà!"
Which, as you can see by White's menu, pretty much sums it up:
APPLE BRULEE - lardo + rosemary-jalapeno seed dust + candied ginger
YUCA GNOCCHI - squid ink + lima bean ensalada + lemon + cotija crema
LOBSTER - humitas + abalone mushroom + salsify + scallion + lime
FLAN - tobacco + pickled grape + salted peanut butter cookie
Seatings will be held at 6 and 8:30 p.m.
Tickets are $65.00 per person (gratuity/tax included)
Informed by his world travels and feedback from peers, chef Chad White is hosting his second installment of a popup dinner called Plancha Baja Med at Carnitas’ Snack Shack (2632 University Ave) this Tuesday, December 11.
White, whose resume includes time with Roseville, Sea Rocket, Gabardine, and Counterpoint, will be presenting four plates of whimsical Baja Med cuisine - a world-renowned Northwestern Mexican style which draws from regional influences including the Japanese tempura methods behind Ensenada’s famous fish tacos, Valle de Guadalupe’s bounty of cheese, olive oil, game, wine, and produce, and the same kind of on-the-spot epiphany that birthed the Caesar salad in downtown Tijuana nearly ninety years ago.
The Reader's Ed Bedford recently summarized Baja Med thusly:
"Seems like it’s very locovore, very seasonal. Pick what you find and cook it. Give it the olive oil 'Mediterranean' treatment, and voilà!"
Which, as you can see by White's menu, pretty much sums it up:
APPLE BRULEE - lardo + rosemary-jalapeno seed dust + candied ginger
YUCA GNOCCHI - squid ink + lima bean ensalada + lemon + cotija crema
LOBSTER - humitas + abalone mushroom + salsify + scallion + lime
FLAN - tobacco + pickled grape + salted peanut butter cookie
Seatings will be held at 6 and 8:30 p.m.
Tickets are $65.00 per person (gratuity/tax included)