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Wild Gamble
Polly's Paladar
Nevada City, CA
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Event

Wild Gamble
FOUR YEAR ANNIVERSARY PALADAR!!!

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"A Real Shot in the Dark" with Chef Shanan Manuel of Nevada County's Feast & Gather preparing gourmet FOOD OF THE FRONTIER and bringing back, by popular demand, dining in the dark with 8pm blindfolded seatings on each night.

But, for those of you who prefer to see your dinner, we have the 5pm seatings for you.  No blindfolds will be administered during these equally special encounters on Chef Shanan's take on gourmet frontier food.  

About Shanan:

A fifth generation Californian, Shanan has been in high demand with her knack for creating stunning and delicious meals.  From serving, cooking, and taking a seat as head chef at Polly's Paladar in December of 2012 with her first "Dining in the Dark" experience, and catering large functions through her company  FEAST & GATHER, she has done it all.  Being deeply involved in the food industry for as long as she has doesn't hurt either.  Shanan has a huge following as she is committed to caring for the earth and it's inhabitants by feeding us with ethically grown and sustainably harvested food.  This is an ethos from which  she does not stray.  Understanding this concept and living it through and through guides the masses to her table in droves.  We are glad to have caught her for this February's Paladar before the summer takes hold and she fills her dance card to the hilt.  

About "Dining in the Dark":

Heightened sensory experiences tend to be the result of taking that one away for which many people rely heavily upon with the simple task of eating.  The notion that a meal can be more enjoyable without sight is typically described that flavors are intensified when people can't see what they're eating.  This intimacy with your meal and with your dining companions will surely create memories to last a lifetime.  

We are offering this blinfolded dinner at both of the 8pm seatings for Friday the 26th and for Saturday the 27th.  We will have brand new blindfolds for each of you and after you have aquainted yourselves with your surroundings, we will begin.  Towards the end, you will have the option to unveil your sight and finish with a happy ending.  

About the food:

Cooking was anything but easy for the early western frontier settler. With no refrigeration, frontier foods either had to have a long shelf life or be available when ever families stopped to eat.  Of course there were no supermarkets, meat counters, or washed and shiny produce for these frontier folks. Although "new fangled" discoveries such as vacuum packed meats and Borden's sweetened condensed milk, the settlers were often poor and without access to such frontier foods luxury.  Most frontier foods were reminiscent of the "old World", with English and European flavor.

In the early days, most frontier food storage relied on curing with salt, brine, picklin or dehydration. Around the ranch house, underground dugouts and coolers were also used to help preserve various foods. It depended on the resourcefulness of the cook to make do with what she had and make it apetizin. Besides generally having constant supply of beef, sometimes, she might add different meats fresh off the fat of the land; rabbit, venison, wild turkey, squirrel, duck, grouse, quail, etc. Seasonally, she would take advantage of various edible greens and wild fruits such as 'muskidines' and elderberries. Even though the chuck wagon cook carried his favorite seasonins and condiments, he also depended on gatherin a certain amount of his favorite herbs and baking ingredients, such as sage, acorns, nuts, buckwheat, etc., that is, if they were available. Cooking frontier foods was mostly done over open fires in Dutch ovens or skillets, griddles and 'stewers'.

That said, our chef and her team are already envisioning what will please your palette in a world were we do NOT have to rely so much on scarcity.  What follows is a very preliminary menu and we will list allowable dieatry preferences as soon as possible.

Menu subject to change:

1st Course
Crispy Baked Potato Skins with Nettle Pesto/ Pickled Radish

2nd Course
Smoked  & Salted Trout with Parsley & Fennel Seed Butter/Winter Greens with Elderberry Dressing

3rd Course
Son of a Bitch Stew with Beef Heart/ Molasses/Bacon/ Mustard/ Cabbage and Early Colonial Bread Sourdough Rye  

4th Course
Wild Mushroom & Rabbit Chestnut Ravioli Slow Churned Butter and Fried Sage

5th Course
Fried Apples with Oliekoek : balls of sweetened Acorn dough, fried in hog's fat. Cinnamon, Nutmeg & Orange

6th Course
House-made Root Beer & Cowboy Coffee Floats

LIMITED 5PM AND 8PM SEATINGS
NO REFUNDS

Dietary TBA

Location

Polly's Paladar (View)
107 Mill St.
Nevada City, CA 95959
United States

Categories

Food > Markets & Farms

Minimum Age: 21
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

Contact

Attendees

Shawn B.
nevada city, CA United States
Feb 24, 2016 10:57 AM
Lisa R.
nevada city, CA United States
Feb 24, 2016 10:57 AM
Name Withheld
grass valley, CA United States
Feb 21, 2016 8:06 PM
Heather D.
Grass Valley, CA United States
Feb 20, 2016 12:24 PM
Name Withheld
Grass valley, CA United States
Feb 20, 2016 12:11 PM

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