Tonight we do the cooking! On the menu: NEIL DUNCANSON‘S Passport to Thailand menu. Each ticket is for 2 generous servings, packaged family-style, ready to be picked up between 5-6:30pm.
Roasted pork shoulder with fish sauce, palm sugar, and chilies
Roasted kabocha squash with Thai basil cashew dressing and lime-fried peanuts and shallots
Red coconut curry with sweet potato, lemongrass, and lime leaf
Pandan Jasmine rice
Coconut panna cotta with candied kumquats
Veg option: The meal can be made vegetarian by replacing the pork shoulder with cauliflower larb with cabbage and toasted rice powder. If you would like a vegetarian meal, please select that option when you register.
If you like to sip wine while you feast, consider adding a lovingly paired wine with your supper! The pairings for this meal are listed below.
Red Wine: Cave Jamet, Le Sang du Peuple, NV50% Grenache, 50% Syrah
White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc
Bubbles: Castell De La Comanda, Cava Brut, 40% Xarel.lo, 40% Macabeo, 20% Parellada
If you are interested in donating a meal: Please purchase any meal as normal and enter DONATION as the recipient. We will turn it into two meals for those in need!