Here's something you might be interested in.
Informed by his world travels and feedback from peers, chef Chad White is hosting his third installment of a popup dinner called Plancha Baja Med at Carnitas’ Snack Shack (2632 University Ave) tonight.
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:
SEA URCHIN: Oyster + kieffer pickled avocado + sesame-nori gremolata
LAMB TONGUE: Nogada + eggplant meringue + dehydrated olive-poblano tapenade
AL PASTOR: Achiote + pork belly + onion smoked masa + black garlic + lime cologne
CRISPY RICE PUDDING: Charred pineapple + banana gelato + tajine smoked salt
Seatings will be held at 6 and 8:30 p.m.
Tickets are $65.00 per person (gratuity/tax included)
Contact Chad White for reservation:
(619) 213.4277 or [email protected]
Informed by his world travels and feedback from peers, chef Chad White is hosting his third installment of a popup dinner called Plancha Baja Med at Carnitas’ Snack Shack (2632 University Ave) tonight.
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:
SEA URCHIN: Oyster + kieffer pickled avocado + sesame-nori gremolata
LAMB TONGUE: Nogada + eggplant meringue + dehydrated olive-poblano tapenade
AL PASTOR: Achiote + pork belly + onion smoked masa + black garlic + lime cologne
CRISPY RICE PUDDING: Charred pineapple + banana gelato + tajine smoked salt
Seatings will be held at 6 and 8:30 p.m.
Tickets are $65.00 per person (gratuity/tax included)
Contact Chad White for reservation:
(619) 213.4277 or [email protected]