Event

Cooks' Canvas 5

Andrew Oliva comes to Cooks' Canvas 5 from the line at High Street on Market. His seasonal menu is inspired by the flavors of his mother's fall kitchen.

Brazilian galette | apple jam | puffed mustard seed

roasted roots

mushroom ravioli | mushroom stock | roasted mushroom

stuffed trotter | kraut | pear

pecan pie | vanilla ice cream

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.