As we detailed back in November, Chef Jason Hook will be opening up H2O Kitchen later this year. For a preview of the beautiful old mill that his team is working on converting into a restaurant he’s hosting four tasting dinners from now until March. The dinners kick off with a craft beer dinner ($95) on February 22nd, 2012 and continue with an ‘American Retro Comfort’ (aka white trash) dinner ($115) on February 29th, a duck tasting ($95) featuring Jurgieliwicz & Sons ducks ten different ways using ten different parts, and a veggie tasting dinner (price TBD) on March 31st. To reserve a spot at these dinners call 610-750-1495. The full menus for each dinner are listed below:
Craft Beer Dinner – February 22nd, 2012
anchovy toast
havarti, dehydrated white anchovy, coqiallage
kumomoto po’ boy
kimchi, fuji apple pickle, miso mayo
parker “house” roll
sunchoke veloute
chilled + raw
veal tartare, black truffle, meyer lemon
bacon fat espuma
farm egg cavatelli
white bolognese, black garlic, cauliflower
lobster emulsion
scallop boudin
pork belly, tarbais bean cassoulet, rapini
sauce grenobloise
dry aged wagyu sirloin
braised cheek, black trumpets + salsify, foie gras
burnt onion ash
spiced quince pierogi
brown butter, candied speck, raw milk caramel
goat milk sorbet
American Retro Comfort – February 29th, 2012
kool aid
huckleberry, bourbon, sweet vermouth, burnt orange
chex mix
marcona almonds, sesame powder
microwave popcorn
movie theater butter, black truffle
chips & dip
duck fat, salt & vinegar, tempura, ranch
pork rinds
scrapple chicharones, smoked paprika aioli
spam
“green farm eggs & ham”, coddled, watercress, caviar
ritz
gruyere cracker “cheesesteak”, spray cheese, shaved wagyu
tater tot
creme fraiche, dehydrated olive, white anchovy
franks + blanket
boudin blanc, brioche, burnt onion mustard
cracker jacks
scallop crudo, buttermilk, yuzu, wasabi tobiko
dr. pepper
bbq pork belly, white grits, black garlic
fish stick
soft taco, smoked trout brandade, fritos, avocado
funyun
onion ring, onion soubise, french onion consomme
rice a roni
risotto, lobster, coconut milk, mascarpone
beer can chicken
12 hr. smoke, slim jim baked bean cassoulet
hot pocket
short rib, foie gras, bone marrow foam
cold pizza
terrine, fresno pepper gel, supreme condiment
tv dinner
meets bento box
jello mold
compressed fruits, marshmallow fluff brulee
pop tart
pop rocks
crack pie
Christina Tosi, malted milk ice cream
Duck Tasting – March 7th, 2012
Liver
potted rilette
duck liver + foie gras, brioche, black grape mostarda
Skin
chicharones
duck fat sticky rice, sashimi, ginger-caramel
Pastrami
reuben
kimchi kraut, coconut milk “1000 island”, chocolate rye
Offal
hearts + tongue
cinnamon gnocchi, black trumpets, parmesan
Egg
coddled
cauliflower, watercress, smoked caviar
Tenderloin
sous vide rare/raw
black truffle, celery root, sesame-soy milk espuma
Gizzards
sausage cassoulet
maine lobster, malt turnip puree, harissa flagoulet
Leg Confit
scallop mousse
cucumber-miso pickle, green apple + yellow curry, jalapeno
Breast
dashi brine
toasted barley, swiss chard, red currant-duck bordelaise
Duck Fat
pie dough
meyer lemon tart, blackberry, pine nut gelato
Veggie Tasting – March 21st, 2012
pre-dinner snacks
crostini , butternut squash butter, pickled henshemeji
whipped hummus, meyer lemon, toasted naan bread, red grapes, velancia orange + ricotta salata, parsley
kimchi, honeycrisp apple. radicchio. lavender honey
celery root bisque
roasted seckel pear, black walnuts, white curry
hydroponic greens
pine nut puree, roasted root vegetables, sourdough, pomegranate, white balsamic
adult mac & cheese
imported taleggio, local five year gouda, XXX sharp cheddar, house bread crumbs
family-style dinner
dirty rice, baby bok, smoked tofu, lemongrass
spaghetti squash, amaretto syrup, pumpkin seed oil
pressure cooked polenta, strawberry marinara, pecorino
marble fingerlings, minced rosemary, black garlic
brussels sprouts, dehydrated blueberries, yuzu ponzu
bread pudding
brioche, toffee + mast brothers chocolate, macerated cherries