Chef David Wilcox: Cooking at the Sweetwater for One Night Only

Chef David Wilcox

Chef David Wilcox

David Wilcox is not one to let grass grow under his feet. Newly departed as chef of Mill Valley Beerworks, Wilcox is busy developing a series of pop-ups in Mill Valley, San Francisco and Los Angeles that benefit food-focused non-profit organizations.

On Thursday, March 13, Wilcox gets the party started right. He will man two outdoor grills at Mill Valley’s Sweetwater Music Hall and Café, serving up dishes that show his reverence for ingredients with integrity and his enthusiasm for flavor exploration. (Think Gulf shrimp with burnt orange aioli and grilled octopus and pork belly with broken olives and spring onions.)

Sweetwater’s chef in-residence, Gordon Drysdale, will be on hand to crack jokes and, oh yeah, cook alongside Wilcox. The list of dishes is enormous (see below) and Wilcox promises “a few additional surprises.” Music, gypsy jazz from Gaucho and Irish style rock from The Quiet Men (whose bass player is a brewer for Beerworks) will keep the energy flowing along with the wine and beer.

Make like a leprechaun and skip on over to the Sweetwater on Thursday. You may not see a rainbow but, with proceeds from the event benefitting Marin City’s Conscious Kitchen, the pot of gold – seasonal, from scratch, healthful meals for our kids – benefits the entire community.

Click here for tix ~ $87 for dinner and concert or $10 just for the concert.

Menu:

avocado & beet toast – toasted hazelnuts
prosciutto toast – preserved chili jam
chicken liver mousse – roasted apples relish
bloomsdale spinach – smoked trout, pickled mustard
roasted beet & radish salad – chimichurri, cumin
grilled broccoli – preserved lemon, confit garlic
gulf shrimp – burnt orange aioli, toasted fennel
charred brussels sprouts – yogurt, bottarga
oven roasted mussels – maitake mushrooms, roasted seaweed
roasted artichokes – goat cheese, gremolata
king oyster mushrooms – savory butter, peppercorns
grilled octopus & pork belly – broken olives, spring onions
saffron rice – fava beans, sesame
pork spare ribs – molé, pepitas
grilled red russian kale – satsivi, pickled onions
slow roasted turkey legs – harissa, coriander


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