Last Friday May 22nd, Chef Jason Schofield organized a pop up dinner at the East End Market to showcase his cooking skills and to help raise awareness for his upcoming restaurant endeavour Maddey's Craft & Cru which he will be opening in Orlando.
It was a 5 course dinner and there were a dozen attendees. Cocktails were hand prepared by a bartender from the Courtesy. Here are the ingredients:
1 - Dolin Blanc, Toro dry vermouth, lemon, simple syrup, raspberries, champagne, mint
2 - Gin, lemon, Falernum, yellow chartreuse, peach bitters
3 - Averna, vanilla bean syrup, lemon, Carpano Antica, fino sherry, strawberries
4 -Cynar, Ancho Reyes, Cardamaro, Burlesque bitters, lemon bitters, Fernet rinse
The meal began with a Sliced beef tongue, brioche pudding, pinot noir apple cider reduction. My first time trying tongue. I was worried some of the other attendees wouldn't try it but I was wrong they all ate it.
The second course was Salad - Goat cheese ricotta, Kale, honey’d almonds, organic tomato, Berkshire hog slices, charred lemon. This was a really creative dish and I will say I've never had anything like it. It had a great unique flavor.
Chef Jason is hosting another Pop Up dinner this time in Tampa on June 20th. I will post details when they come available or reach out to him directly at chefjschofield@gmail.com
It was a 5 course dinner and there were a dozen attendees. Cocktails were hand prepared by a bartender from the Courtesy. Here are the ingredients:
1 - Dolin Blanc, Toro dry vermouth, lemon, simple syrup, raspberries, champagne, mint
2 - Gin, lemon, Falernum, yellow chartreuse, peach bitters
3 - Averna, vanilla bean syrup, lemon, Carpano Antica, fino sherry, strawberries
4 -Cynar, Ancho Reyes, Cardamaro, Burlesque bitters, lemon bitters, Fernet rinse
The meal began with a Sliced beef tongue, brioche pudding, pinot noir apple cider reduction. My first time trying tongue. I was worried some of the other attendees wouldn't try it but I was wrong they all ate it.
The second course was Salad - Goat cheese ricotta, Kale, honey’d almonds, organic tomato, Berkshire hog slices, charred lemon. This was a really creative dish and I will say I've never had anything like it. It had a great unique flavor.
Next up was the pasta course - Tomato pasta with whey broth & ricotta. Chef said he was inspired by a type of pasta called Fazzoletti which means handkerchief. I wasn't sure what to make of it by the description or what whey broth was but this was really fantastic and creative.
Entrée
Truffled purple yam short rib, glazed onion, tongue lardoons. The Short rib was the perfect tenderness and just the right portion. Very good!
Truffled purple yam short rib, glazed onion, tongue lardoons. The Short rib was the perfect tenderness and just the right portion. Very good!
Final Course was Dessert
Caramel bourbon Float with Olde Hearth peanut butter sandwich
Caramel bourbon Float with Olde Hearth peanut butter sandwich
Chef Jason is hosting another Pop Up dinner this time in Tampa on June 20th. I will post details when they come available or reach out to him directly at chefjschofield@gmail.com
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