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0 The Eveleigh is taking the “farm to table” dining movement to the next level with their monthly Sunday Supper dinner series. The new series focuses on seasonal, market-driven produce and includes a 30 minute educational component in addition to a family-style dinner.
The first Sunday Supper was held March 18 and featured produce from Windrose Farm as well as a lamb butchery lesson prior to the dinner. Chef Jordan Toft showed guests firsthand how to properly butcher an entire animal from head to toe to get the freshest meat and utilize the entire animal. Bill Spencer, owner of Windrose Farm, was in attendance to add his knowledge on biodynamic agriculture, the difference between hoggets and lambs, and the process of farming local produce.
Sticking to the theme of the evening, Chef Toft created a family-style menu primarily featuring the butchered hogget. Guests enjoyed dishes including warm suet cheddar biscuits; natural radishes; wooden slates of pickles and fennel; and paper-thin slices of lamb tartar with olio nuovo, lemon, garden arugula, and “raw” latte cotto to name a few. Head barman David Kupchinsky took Eveleigh’s tradition of crafting farmers’ market cocktails every Sunday and created the drink menu to pair with the dinner.
As a parting gift, guests received Sun Gold cherry tomato plants from Windrose Farm to grow at home. Future Sunday Supper themes will vary from butchery presentations, to wine tastings and mixology sessions, to showcases of alternative cooking techniques, while staying true to our rustic sensibility.
The second Sunday Supper is scheduled for April 29 at 5 p.m., and will focus on the butchery of a hog (now that’s something you don’t experience every day in L.A.!). The dinner is $75 per person and includes the educational component, aperitif and family-style dinner (tax, tip and additional beverages are not included). Advanced purchased is required.
Please contact the Eveleigh to make your reservation at 424-239-1630. www.theeveleigh.com
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