Scott Bermingham Snooze www.snoozeeatery.com
What are you serving at Dish? A Taleggio deviled egg mousse-stuffed prosciutto pillow with butter aioli, balsamic reduction and micro-arugula on a ciabatta crostini. It's a fun play on our popular "bella bene," and we wanted to keep the spirit and flavors of the dish but do a new experimental presentation. The dish was created by our Snooze SouthGlenn executive chef, Joseph Strelnik.
Before there was molecular gastronomy, before Rachael Ray and Bobby Flay hijacked the Food Network, and before Anthony Bourdain penned Kitchen Confidential, there was Dish (formerly Menu Affair), Westword's annual culinary bash that extols the city's best bites, wine sips, suds and sounds. This year's Dish, slated for Friday, September 9, at Ninth Avenue Historic Park (that's a new venue), features thirty restaurants and food trucks all invited to participate by Cafe Society scribes, along with such liquid assets as beer and wine, along with a celebration of the Art of the Cocktail, and live music from Air Dubai, Rachel Platten and Robert Eldridge.
General admission tickets are $35 in advance and $50 at the door; VIP tix, which include a food sampling reception and complimentary beer, wine or cocktails, are $75 in advance and $100 at the gate. For more info or to snag your tickets, go to www.brownpapertickets.com/event/193586.
Chew on the eats that some of our other restaurants will be serving at Dish:
