Forepaugh's Restaurant

Archives: May 2015

Nick Kosevich & Ira Koplowitz join Chef Gonzalez: an amazing dinner on May 30th

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Bittercube and Forepaugh’s present
FLORA, FAUNA, and FIRE Dinner

Amuse
Jean-Claude Boisset Sparkling Wine, Elderflower Nectar , Bittercube Cherry Bark Vanilla & Orange Bitters

1 Escolar up in smoke
Cured escolar, chilies, Spanish chorizo
Gunner Ghost Navy Strength Gin, Lemon, Corazón Liqueur, Cane Syrup, Flamed Orange Oil

2 Foie Gras tastes the rainbow
Whole grilled foie gras, varying degrees of fruit, and pistachio genoise
Copper & Kings Immature Brandy, Grilled Lemon Juice, Blackberries, Pistachio Orgeat, Micro Mint, Bolivar Bitters

3 Squab caught red handed
Jamaican jerk squab, plantain tamale, crema
Plantation 5yr Rum, Lime, Sweet Corn Cream, Jerked Apple Cider, Jamaican #1 Bitters, Nutmeg

Intermezzo-forthcoming
Whiskey Sour Sorbet
New Richmond Rye, Lemon, Demerara, Egg White, Bittercube Trinity Bitters, NO2

4 Spring Boardome
Juniper cured Rack of boar with all things spring
Gamle Ode Dill Aquavit, Morel fortified Cocchi Americano, Oloroso Sherry, Dill Oil & Pollen, Blackstrap Bitters

5 Pudgie Elvis
Banana, Bacon, hazelnut, mallow, and chocolate stout ice cream
Ilegal Reposado Mezcal, Shwartzhog Krauter Liqueur, Cocoa Nib Liqueur, Cocchi Vermouth di Torino, Bittercube Root Beer Bitters

6 in the evening
Saturday, May 30, 2015
$99 per person
very limited seating
651.224.5606

 

 

Jamie Yuccas Wins Our Plate Up Challenge at Food and Wine Show

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John Hines of WCCO Radio was thrilled to announce the winner of the Forepaugh’s Plate Up Challenge at the MN Monthly Food and Wine Show. Why? Because the winner (fair and square) was his co-worker and television reporter, Jamie Yuccas!

Jamie won dinner for 6 at our Chef’s Table in our stunning wine cellar, which is valued at $1200.00!