S. Pellegrino X Cooks & Soldiers Guest Chef Dinner Series

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S. Pellegrino X Cooks & Soldiers Guest Chef Dinner Series

To be hosted at the Westside restaurant on Wednesday, Nov. 6, featuring 2019 James Beard Award semifinalist Rebecca Barron of St. John’s Restaurant in Chattanooga, Tenn. A champion of local and organic businesses, Barron will join the Cooks + Soldiers team to prepare a selection of regionally relevant dishes celebrating variety and refreshing flavor: think Pintxos tradicionales like braised lamb and beet raita, pimento cheese and duck confit with fish sauce-honey, plus springer mountain farm chicken marinated with ginger, buttermilk and spices and spiced turnip cake with white chocolate cream and beet-orange curd (menu is subject to change based on ingredient availability).

Chef Barron’s dishes will be served a la carte alongside an abbreviated version of the Cooks & Soldiers menu, allowing guests to pick & choose dishes between the two to curate their own experience for the evening. Reservations are recommended & can be made through OpenTable.

November 06 2019


Date: November 6, 2019
Time: 5:00 am - 10:00 pm
Cost: Reservations
Website: Visit Event Website

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