A password will be e-mailed to you.

The first Monday of every other month, Block Butcher Bar hosts a pop-up, 4-course dinner carefully curated by Culinary Director of Block and LowBrau, Chef Allyson Harvie and paired with craft cocktails created by Bar Manager, Karina Martinez and her team. Monday Suppers are a new happening at Block, this past Monday marks only the second pop-up dinner with many more to come. After a few days of capturing the dinner preparations, Chef Allyson invited us to Monday Supper. We’re hooked!
Kevin Dowell of The Eighty Six Company talks to guests about their liquor, partnering with Block for Monday Supper, and Sacramento’s thriving bar scene.Chef Allyson Harvie talks with guests about the inspiration for Monday Suppers and the evening’s menu. First Course || Chicken Liver Mouse
Apricot, Cheroil, Smoked Onion
Paired with: Ford’s Gin, Lillet Blanc, Lemon Zest, Elderflower Blossoms
Second Course || Chilled Corn Soup
Tomato, Cilantro, Gupsy Pepper, Squash Blossom
Paired with: Cabeza Tequila, Tomato Water, Green Peppercorns, Marjoram, Worcestershire, Lime
Third Course || Halibut
Sicilian Eggplant, Pine Nuts, Celery, Balsamic, Basil
Paired with: Ayelesbury Duck Vodka, Amaro Nonino, Almond Water, Angostura Bitters, Lemon
Fourth Course || Tapioca
Grapefruit Granita, Tarragon, Shiso, Black Sesame
Paired with: Cana Brava Rum, Sudachi, Velvet Flernum, Lapsang Souchang Tea

Head over to our calendar to find more information on the upcoming Monday Supper and to purchase tickets.

 

Photos | Susan Yee

X
X