Executive Chef Taylor Mohlman from District Table & Bar, Demonstration Dinner 04/24/2023
Photography & Blog by Liz McKinley
April showers didn’t keep the guests from gathering for an informative and intimate demonstration dinner, led by Chef Taylor Mohlman from District Table & Bar. Guests were eager to learn about Chef Taylor’s techniques while sipping on wine waiting with anticipation for their first course of Roasted eggplant, oven dried tiren tomatoes supplied by Kai-Kai farm, fresh pickled crudité and sour dough toast.
Chef Taylor, who has been the chef de cuisine at the highly successful District Table & Bar in Stuart for more than 8 years, was accompanied by Chef Eric Hayes, also from District Table & Bar.
Chef Taylor designed the evenings creative menu around the
grand-sized plancha, built by Kai-Kai farm’s blacksmith Lee, who was
on-hand to fire up the wood fired grill. Plancha’s originated in Spain,
which led to Chef Taylor’s incorporation of robust latin flavors,
spices and herbs in some of evenings the dishes.The second course of charred broccoli rabe, smoked labaneh and radish “prosciutto” topped with fresh herbs and drizzled with a spicy salsa matcha was served as guests sipped on wine and listened to his techniques.
As the skies cleared, the third course began:
Birria tacos: braised flap steak with a chili consume and
charred onion grilled on the plancha, Oaxaca cheese,
garnished with cilantro in a corn tortilla.At last, dessert! Designed to freshen the palate after a plethora of flavors.
Blueberry cobbler with District’s very own homemade sweet corn ice cream on top of a dollop of house made Dulce de Leche
First Course
Roasted eggplant, oven dried tiren tomato, fresh pickled crudité and sour dough toast
Second Course
Charred broccoli rabe, smoked labaneh and radish “prosciutto” topped with
fresh herbs and drizzled with a salsa matcha,Third Course
Birria tacos: braised flap steak with a chili consume, Oaxaca cheese, and charred onion garnished with cilantro in a corn tortilla.
Dessert
Blueberry cobbler with a sweet corn ice cream on top of a dollop of Dulce de Leche