PHaDe Food Labs and Soon Spoon Pop-Up

PHaDe Food Labs and Soon Spoon had a pop up dinner last night for local food bloggers, and I was fortunate enough to be included! It was a great chance to eat good food and meet cool people. 

We began with some appetizers: baccala pâté and tangerines, house cured sardines and strawberries, and salmon, crème fraîche, and limed jalapeño. They were all excellent, but the sardines and strawberries were a particularly good mix of salty and sweet. The appetizers were paired with a bubbly rosé, Macon-Cruzille, made of a mix of Pinot Noir and Gamay grapes from Domaine Guillot-Broux in Burgundy, France.

Out next was a surprise dish- the chefs saw some early fava beans at the local Whole Foods and couldn't resist adding them to the menu, with a nice flower petal as a garnish. I think they said pickled fiddleheads were in there, too, and the whole spoonful was delicious. The second course began with the 2012 Zierfandler-Rotgipfler Klassic from Spaetrot in Burgenland, Austria, which was paired with arugula, beets, goat cheese, and pecans. I loved every part of this dish, and it's a testament to how good this meal was that this wasn't even my favorite course. 

Our third course was a mix of "Sea and Sand", mixing bay scallop agnolotti and uni. Paired with this tasty course was 2011 Terre Nere 'Etre Bianco', made with Carricante grapes in Sicily. 

The fourth course wound up being my favorite: maccheroni alla chitarra, lamb ragu, yolk, and cacao. Such a good, hearty mix, and paired well with the 2011 Cordani 'La Magia', which blends Barbera and Croatina grapes, and was made in Emiglia Romagna, Italy.

The fifth course paired beef tenderloin, coffee, asparagus, blue cheese, and garlic with 2010 Calluna 'Cuvée CVC', a mix of Merlot and Cabernet made in Chalk Hill, California. For dessert, we had a pretty amazing mix of caramelized banana, miso chocolate, and 'shroombread. This decadent and blow-torched dessert was served with Patrick Bottex 'La Cuielle', made of Gemay grapes in Bugey Cerdon, Savoy, France. 

No one was allowed to leave empty handed; Soon Spoon had prepared little boxes of chocolates for us all to take home. Thank you to Christopher Borges and José Ordovas from PHaDe Food Labs, Jonathan Fenelon from Clio Restaurant, Soon Spoon, and all the other wonderful bloggers! It was a great meal and a great night!


  1. Well documented! Those parting-gift chocolates were unbelievable!


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