Menu for the April 5 Traveling Plate Supper Club Revealed
|Chef Roy Villacrusis will serve pork -- one way or another -- at the Traveling Plate event on April 5.|
The menu for the sold-out, four-course dinner -- which also includes two passed items and a signature cocktail -- is subject to change, but the initial draft showcases the chef's penchant for unexpected protein pairings and Asian-infused dishes.
Starting things off for the Clean Plate Charlie-sponsored meal are a curried lobster wonton "soup" with micro herbs, a Philippines-style longanisa with green papaya achara, and a cocktail gel. (Longanisa -- spelled longaniza in Spain -- is a type of sausage.)
The first course will be a citrus/green-tea-cured salmon with fried baby basil, sriracha, and yuzu gelée-stuffed lychee, basil seed sauce, and young cilantro. Next will be jumbo scallops with green beans, pork belly, and cantaloupe.
Things get beefy in the main course with a grilled Kalbi skirt steak with Japanese mushrooms, fried red onions, and truffled sweet soy powder. Dessert will be aged vanilla cheesecake turon rolls with five-spice sugar, banana caramel sauce, and raspberry chips.
Seats -- there were only 30 available -- for the April 5 event went on sale at the end of February and sold out in four minutes. If you'd like to get in on the next supper-club event, check out the Traveling Plate's Facebook page and stay tuned to Clean Plate Charlie for announcements on upcoming events.
Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.