Supper Club #2: John & Mark

Southtown Supper Club #2Chefs: John Philpot & Mark Martinez

  • Compressed melon, rhubarb paper, shaved foie gras
  • Beets six ways
  • Grilled smelt, scrambled egg paper, sauerkraut
  • Hamachi crudo, hatch chilis; uni croquette, chorizo vinegar
  • Frito fried frog legs
  • Pho in one bite
  • Seared foie gras sausage, corn pudding
  • Deconstructed Gyro: lamb, black garlic purée, dehydrated pita, yogurt pearls
  • Huitlacoche ice cream, caramel corn, sweet corn dirt
  • Vanilla bean beignet, sriracha caramel, chocolate toffee
  • Figs & cheese
  • Foie gras cotton candy

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Supper Club #1: Quealy & P.J.

Chefs: Quealy Watson & P.J. Edwards
Southtown Supper Club #1

  • Scrambled Egg Mousse : Summer Squash : Bird Food
  • Foie Gras : Feijoas : Peanut Bread
  • Purple Rain
  • Frito Custard : Turnips : Ikura : Chili
  • White Shrimp : Seaweed : Seabeans : Butter
  • Chawanmushi : Mushroom Ketchup : Tasso Ham
  • Pork Trotter : Carrot : Medium Rare Pork Heart : Cabbage
  • Lamb Tongue : Curry Jus : Favas : Pistachios
  • Carrot : Farro : White Chocolate
  • Petit Fours

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