An acclaimed San Antonio chef is again on her recreation at Cherrity Bar for the St. Paul Sq. Dinner Membership. Chef Elena D’Agostino Burns, previously pasta chef at Battalion, will as soon as once more plate up her signature Italian meals for the general public on the February 27 occasion.
This return to the restaurant desk brings some selection to D’Agostino Burns’ present profession as a private chef and caterer. She’s no stranger to one-night-only occasions, and this one will give her loads of possibilities to be inventive. A launch credit D’Agostino Burns for branching out previous the familiarity of pasta with out dropping sight of “the wealthy traditions of Italian delicacies.”
Diners have in all probability by no means seen something like D’Agostino Burns’ carrot flan.Photograph courtesy of St. Paul Sq. Dinner Membership
“I’m thrilled to ask San Antonio to an unforgettable night that includes a few of my favourite dishes, impressed by the various and wealthy flavors of Italy’s areas, with a singular native twist!” mentioned D’Agostino Burns within the launch.
The meal will cowl 5 programs and will probably be hosted on a coated patio with heaters, if wanted. It isn’t vegetarian, however it’s not meat-heavy, both, focusing largely on greens and dairy. Tickets are $100 on Eventbrite.
To begin, D’Agostino Burns presents up a sizzling fired dough with rosemary, sea salt, and honey, plus Tuscan salame and prosciutto as a pairing. Subsequent up is a carrot flan with almond crumble and Parmigiano fondue; then a vegetable crown with whipped ricotta.
This vegetable crown makes accessible veggies lovely and delicate.Photograph courtesy of St. Paul Sq. Dinner Membership
The pasta course everybody’s ready for is a chamomile-infused spaghetti with Parmigiano cream, bee pollen, candied almonds and pistachios, contemporary mint, and candied bacon. Lastly, that showstopper is adopted up by a final course of zeppole with chantilly cream and heat Italian chocolate.
Chef Elena D’Agostino Burns exhibits a dish that is not on this menu.Photograph courtesy of St. Paul Sq. Dinner Membership
This dinner sequence is curated by meals author and occasions director Kimberly Suta, with the intent to have fun up-and-coming San Antonio cooks. It is a few yr outdated, having beforehand featured menus by Ceasar Zepeda, greatest recognized for the now-closed Sangria on the Burg; the “Chili Queen of Texas,” Diana Anderson of JD’s Chili Parlor; Chef Kaius of The Chef Kaius Xperience; and extra.
