Boxing Room Announces a Whole Goat Dinner, Featuring Petaluma’s Rossotti Ranch on May 20, 2013

Executive Chefs Justin Simoneaux and Brian West

Boxing Room’s Executive Chef Justin Simoneaux will partner with Chef Brian West of Risibisi from Petaluma, California, to present a Whole-Goat Dinner on Monday, May 20, 2013. Having met in culinary school, Justin and Brian are excited to join forces to offer a five-course set menu featuring a whole goat from Petaluma’s Rossotti Ranch. Ian Becker, The Absinthe Group Wine Director, has hand-picked a selection of wine and beer to complement the menu.  Please see below:

Goat Cracklin’s
oyster, yogurt, chervil
Le Merle, Farmhouse Ale, North Coast Brewing Co., Fort Bragg, Cal.

Smoked Goat Ham
asparagus, radish, sauce gribiche, goat cheese crostini
Moulin de Gassac ‘Guilhem’ Picpoul de Pinet, France 2011

Goat Neck Tortellini
consommé, spring vegetables, ricotta salata
Believer, Double Red Ale, Ninkasi Brewing Co., Eugene, Or.

Roasted “Goatchetta” & Braised Shoulder
fava bean puree, smoked trumpet mushrooms, ver jus
Château de Montmirail Vacqueyras Rhône, France 2010

Goat’s Milk Cheesecake
candied kumquats, cajeta, shredded phyllo
Allagash Curieux, Barrel-Aged Tripel, Allagash Brewing Co., Portland, Maine

 

                              A portion of the proceeds of the dinner will benefit the Agricultural Institute of Marin and the San Francisco Food Bank.

 

Where: Boxing Room
399 Grove Street at Gough
San Francisco, CA 94102

Cost: $100 per person, including wine and beer pairings, and tax and gratuity
Regular dinner service is also available.

When: Monday, May 20, 2013; Seatings at 6:00 p.m. and 8:30 p.m.
Each seating is limited to twenty guests.

Reservations: Required; please call 415.430.6590 and provide credit-card payment in advance.

Info: Boxing Room
415.430.6590
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