Pop-up Dinner Club
For Chef Matthew Baldridge, artist Janna Coumoundouros and gallery owner and musician Derek John, dining isn't about the food or the drink, but the entire experience.
The trio has teamed up to bring that experience to the Dinner Club on the patio at Treat Dreams. On Saturday, June 20, join the Dinner club as they treat the diners to a menu containing an ode to the "classics."
This isn't your typical meal however, with a show that will entertain the guests as well. Artist Linden Godlove will paint live using bees wax. Anyone interested in the paintings will have the chance to purchase them through an auction at the end of the dinner.
The event is $48 a ticket and is located in Ferndale. It is BYOB, so diners are invited to bring wine or beer of their choosing.
Anyone interested in the purchasing tickets or learning more about the kinds of meals planned, can click here.
Spice rub for steak.
-2 tablespoons of dark cocoa powder
-1 tablespoon dark chili powder
-1 teaspoon cinnamon
-1 teaspoon cracked black peppercorn
-1 cup reduced red wine
-1 cup veal demi glace
-1/3 cup minced shallots
-1/3 cup crispy bacon lardons
-2 tablespoons minced garlic
Start in medium size sauce pot. With one tablespoon of olive oil, sweat the garlic and shallots till tender. (do not caramelize).
Add 1 cup of reduced red wine and reduce again by 1/2 total original volume. Add 1 cup veal demi glace, and reduce by 1/2 the total original volume.
Add lardons to the sauce.
Season with sea salt, and cracked black pepper.
Finish with 1/2 stick of butter. (little at a time)
1/2 cup red wine.
4 cups water
1/2 teaspoon red wine vinegar
2 fresh thyme sprigs.
Combine all ingredients in medium size sauce pot. Bring to a boil, and reduce to a simmer.
Crack 2 eggs into the poaching liquid. poach for approximately 5 mins.
Remove the eggs from the liquid and hold in separate bowl.
Rub the steak with olive oil. Sprinkle spice mixture on steak to cover completely. Season with sea salt to taste.
In a very hot sauce pan, or cast iron skillet sear the steak for approximately 3 minutes on each side. Remove steak from pan, and let rest for 8-10 minutes.
To plate slice steak into 4 equal portions. Lay 2 slices on 2 different plates. Carefully place 1 poached egg on each steak, and pour 2-3 ounces of the sauce over each steak and egg. (Make sure to get the lardons, shallots, and garlic on each plate)..
Garnish with fresh cut chives... Enjoy!!