Tonight we do the cooking! On the menu: Neil Duncanson’s Southern California Coast supper. Maybe it’s just us, but the beach is calling! These are some of Neil’s favorite dishes to eat in the sunshine, preferably among friends.

Agave and coffee-rubbed smoked brisket with grilled pineapple and bone marrow salsa 

Homemade flour tortillas

Smashed avocado with grilled spring onions, black lemon, and crispy plantains 

Strawberry and fresh Jicama with shaved fennel, cucumber, mint, and roasted serrano lime dressing

Spring greens with toasted pepitas, shaved radishes, cotija cheese, and roasted poblano vinaigrette

Coconut tres leches cake with lime curd and chili oat crumble

The meal can be made vegetarian by replacing the brisket with smoky grilled summer squash with ancho chile salsa. If you would like a vegetarian meal, please select that option when you register.

Each ticket is for 2 generous servings, packaged family-style, ready to be picked up any time between 4:30-6pm. The meal is fully prepared, but may require reheating when you get home (we’ll provide instructions for how to do that). We are unable to provide meal delivery.

If you like to sip wine while you feast, consider adding a lovingly paired bottle with your supper! The pairings for this meal are:

Red Wine: Tomâs Cusiné, Llebre, 2018, Tempranillo blend

White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc

Rosé: Chateau Haut-Blanville Rosé, 2019