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The Heart & Trotter Spring Paleo Dinner with BareBones Broth Co. at Turquoise Cellars

Turquoise Cellars
San Diego, CA

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The Heart & Trotter Spring Paleo Dinner with BareBones Broth Co. at Turquoise Cellars

On April 27th, local Paleo advocates will come together at Turquoise Cellars to demystify the aptly named "Caveman Diet," and their individual farm-to-table approach. With demonstrations and speeches by the butchers, chefs and Paleo experts, guests will be able to enjoy a primal, health focused menu while learning about the process and ideal preparation of a grass-fed, Paleo diet.

The Heart and Trotter Butchery will discuss how they prepared the meat used in the dishes for the chef and identifying the origins of specific cuts.

In honor of spring, the all-Paleo menu will feature lamb from the Heart & Trotter and be a collaboration between Turquoise Cellars' Chef, Taylor Martin-Funk and Bare Bones Broth founder Ryan Harvey. Guests will be treated to a lamb meatball upon arrival, and each course will be accompanied by wine pairings hand selected by Turquoise Cellars' in-house Sommelier, Rafael Peterson.
The five-course menu will be as follows:

1. Spring Salad
Shaved asparagus, beet, radish, shiso, pistachio crumble, strawberry gelee, lamb marrow vinaigrette
2. Braised Lamb Pho
Rillete of lamb, lamb broth, basil oil, fresh mint, sprouts
3. Lamb Sausage
Purple cabbage puree, granny smith, jicama, mint pesto
4. Lamb Porchetta Roulade
Brown butter, sweet potato, parsnip, hen of the woods, hazelnut & fig relish, lamb sauce,
5. Fennel Panna Cotta
Candied lamb bacon, pomegranate port reduction, wild fennel

Italian wine pairings will accompany each course, specially selected by Sommelier Rafael Peterson.

The event will run from 5-9PM on Sunday April 27th at Turquoise Cellars, located at 5026 Cass Street in Pacific Beach. Tickets are $75 and can be purchased online, or by emailing info@turquoisecellars.com.