Event

Cooks' Canvas II

Restaurant work is hard work. Just ask any cook about their long, demanding hours and grueling work week. But it's during that time when a cook is exposed to myriad ingredients, techniques, and styles - stimulating their creative minds. Though, most never get the chance to implement all those ideas or to execute their culinary visions. Cooks' Canvas showcases such line cooks of great promise, affording them the opportunity to realize their imaginations by providing an audience to feed. In turn, the guests then feed these young cooks' futures. This all happens in tandem with the Food Underground staff. We facilitate the framework in which dream becomes reality, connecting these aspiring artists and their patrons.

The second installment in this series features Peter Bresnahan, formerly of High Street on Market and recently of Fitler Dining Room. In creating this menu, Pete draws inspiration from his grandfather's diet, incorporating a day's consumption in a plated meal. A cook who approaches his craft with a level of seriousness worthy of note, this CIA alumnus brings some serious a-game to the Cooks' Canvas experience.

Breakfast
hopped pickled green tomato | Yuengling scrapple

juniper cucumber | quinine-cured herring | charred grapefruit | rye crisps

Lunch
"cornellini" | grilled corn | farmer's cheese | corn nuts

Dinner
herb salad | candied sunflower | Valley Shepard haloumi | stone fruit vinaigrette

butter-poached summer squash | 3-sisters succotash | pork ribs | cracklings

Dessert
malted rye berry streusel | summer berries | rye whiskey cream

This event is BYO. Menu changes can not be accommodated. Industry discount is available - info@foodunuderground.net