It will probably surprise no one that three services became five. Here’s the menu from the July 2, rib eye class at Stir.
– Thyme Roasted Ribs
– Steak and Cheese Tartare
– porcini mushrooms, parmigiano-reggiano, celery leaves
– Slow Poached Center Cut Salad
– stone fruit, watercress, jalapeno
– Tea Smoked Center Cut
– rutabaga puree, roasted porcinis
– Roasted Rib Eye Cap
– pak choy, shrimp and mascarpone ravioli, fermented black bean barbecue sauce
– Figs and Strawberries
– sweet corn sauce
For those who need visual stimulation, there was a photographer present. Justin Ide already has a slide show, with music, up on his site.
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