It only seems right for the Top Chef winner to return home and cook her winning dishes at her boss Barbara Lynch's restaurants. On the menu at these pop-up soirees: Cured Scallop Crudo, Délice de Bourgogne Tortellini en Brodo, Chicken Liver Mousse with Hazelnuts, Frisee, Mustard, Prune, and Pumpernickel, and Fennel Pollen Olive Oil Cake with Meyer Lemon Olive Oil Glace and Candied Fennel. Everything you knew and loved from the show! Kish will also share behind-the-scenes stories about how she came up the dishes (and maybe also the real dirt on Stefan). Schedule ahead.
Monday, March 25: The Butcher Shop
Monday, April 29: No. 9 Park
Monday, May 13: Sportello
Monday, June 3: B&G; Oysters
A reception starts at 6:30 p.m., with dinner to follow at 7 p.m. Tickets are $225 per person at the Butcher Shop, Sportello, B&G; Oysters (includes reception apps and wine pairings), and $275 per person at No. 9 Park (the price includes champagne and hors d’oeuvres reception and a five- course set menu with wine pairings).
Reserve starting at 10 a.m. tomorrow by calling each restaurant directly. Then narrow your eyes like Gail, text Emeril to say hi, and dig in!