Here's something you might be interested in.
Chef Chad White has already gotten a number of shout outs in the Reader for his take on Baja-Med cuisine and pop-up dinner series.
A few days ago, SDpopup posted a light-hearted bio of White to promote his popup dinner at Analog (801 Fifth Avenue, Downtown) on May 13 and 14.
http://www.youtube.com/watch?v=E6NttXMnoe0
Tickets for Tuesday, May 14 are $50 and include a four-course meal prepared with guest Chef Diego Hernandez of Corazon de Tierra in Valle de Guadalupe featuring:
LENGUA de pato - Duck tongue, stinging nettles, mostarza, rhubarb glaze, strawberry, smoked fat
CARACOL de mar - Ocean froth, cucumber-poblano jus, fiddlehead ferns, sea-bacon, borage
CORODERO Braseado - Braised lamb, uni sauce, cannellini bean, oregano
REMOLACHA pastel - Beet cake, milk whey ice cream
Chef Chad White has already gotten a number of shout outs in the Reader for his take on Baja-Med cuisine and pop-up dinner series.
A few days ago, SDpopup posted a light-hearted bio of White to promote his popup dinner at Analog (801 Fifth Avenue, Downtown) on May 13 and 14.
http://www.youtube.com/watch?v=E6NttXMnoe0
Tickets for Tuesday, May 14 are $50 and include a four-course meal prepared with guest Chef Diego Hernandez of Corazon de Tierra in Valle de Guadalupe featuring:
LENGUA de pato - Duck tongue, stinging nettles, mostarza, rhubarb glaze, strawberry, smoked fat
CARACOL de mar - Ocean froth, cucumber-poblano jus, fiddlehead ferns, sea-bacon, borage
CORODERO Braseado - Braised lamb, uni sauce, cannellini bean, oregano
REMOLACHA pastel - Beet cake, milk whey ice cream