Coast to Coast

June 15, 2011

Last night, my friend invited me to a 4 course dinner at Chef Brandon Chavannes’s pop-up restaurant, Coast to Coast. Inspired by worldly coastal flavors, the exotic dishes were all beautifully presented and delicious. In between courses, the mixologists served up specialty cocktails, wine and Greenport Harbor beers.

Curried watermelon with black pepper, scallions and curry scented dressing with the Bisin Fire cocktail- Polish Bison Grass Vodka, jalapeno lemongrass elixir, crystallized ginger and fresh basil

Chilled crab soup with roasted gazpacho broth, hearts of palm and green apple

Cebollada- braised beef cheeks, salsify puree, romesco verde and an onion jus

Mahi Mahi with dandelion greens, chorizo and Marjoram vinaigrette and a 1970 bottle of Château Lafite Rothschild

Tres Leches with maple tuile and chili and Apricot tart with cardamom, cinnamon, marcona almonds and caramel with orange blossom ice cream