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Honey Salt Welcomes Female Culinary Talent for International Women’s Month Farm Table Dinner!

Culinary powerhouse Elizabeth Blau, invites some of the region’s top talent for a special event as part of Honey Salt’s beloved Farm Table Dinner series. As the founder and CEO of Blau + Associates, Blau welcomes Nicole Brisson, Executive Chef of Brezza and Bar Zazu, to create an exclusive evening at Honey Salt in celebration of Women’s History Month and in support of the Women’s Hospitality Initiative (WHI).
 
A variety of female-owned products highlighted throughout the dinner will include Regiis Ova Caviar by President, Shaoching Bishop; Pomp & Whimsy Gin by founder Nicola Nice; Frey Ranch Distillery Bourbon presented founder, Ashley Frey; Tequila Casa Dragones by Co-Founder and CEO, Bertha Gonzalez Nieves; and Pop N Pies dessert presented by Owner, Andrea Mclean for an evening of empowered women and amazing food and drink. In addition, guests will leave with handcrafted treats created by Pastry Chef’s Cindy Soliz of Buddy V’s Ristorante and Andrea Mineshima of Honey Salt.
 
The Women’s History Month Farm Table Dinner will take place at the popular Vegas restaurant on Monday, March 28 at 6 p.m. Tickets are $69 per person with an optional, however suggested, drink pairing for $30 and available at www.honeysalt.com
 
A portion of proceeds will benefit the Women’s Hospitality Initiative, which Blau co-founded in 2020 to accelerate the development and advancement of women leaders in the restaurant industry. 

WOMEN’S HISTORY MONTH DINNER AND PAIRING MENU:
Welcome Bite & Cocktail
Lobster Arancini & Caviar
Regiis Ova Ossetra, mascarpone

Beverage Pairing: Pomp & Whimsy “Honey Bee”
Gin liquer, lemon, honey, aquafaba


First Course
Roasted Beets & Farmers Market Citrus
Charred orange, beet yoghurt

Beverage Pairing: Frey Ranch “Blood Orange Ranch Hand”
Frey Ranch bourbon, blood orange sour, honey syrup, angostouba bitters

Second Course
Early Spring Minestra
Swiss chard, pancetta, fava beans

Beverage Pairing: Sun Goddess Pinot Grigio


Third Course 
Whole Roasted Branzino
Chermoula, local herb salad

Lambchetta
Fennel pollen, ristretto

White Anson Mills Polenta
Parmesano reggiano

English Peas & New Potatoes
Galloni prosciutto di parma, mint

Beverage Pairing: Veuve Clicquot


Dessert
Pop N Pies Chocolate S’mores Tart
Mexican-spiced ganache, mango sauce

Vanilla Panna Cotta
Blood orange, berries, nepitella

Beverage Pairing: Tequila Casa Dragones Joven

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