Last night 25 people paid $135 each to attend a dinner. They didn’t know where they were going, what the dress code was, who was hosting, or what the menu would be. The only thing we knew was that we were putting our trust in the hands of Chef Drew McDonald of The Plaid Apron. That’s what Trust Fall is! A secret dinner club began about a year and a half ago by a group of foodies interested in letting outstanding chefs play and be creative.
As it turned out, the location was revealed on the morning of the dinner to be at Mid-Mod Collective on Central Avenue. At 6:45 guests began arriving to the welcoming smiles of the secret hosts. Each host has a special focus area and the cocktail specialist was at work with a delicious George Dickel cocktail spiked with Cynar (an artichoke liqueur). A perfect way to get things started. This particular Trust Fall was designed to bring people in that hadn’t been able to attend before. So we were all newbies. Guests ranged in age and occupation. From business owners to creatives to attorneys to non-profit professionals.
After cocktail hour we were taken to our table and presented with the menu which was full of very fresh fish dishes designed by Chef McDonald and a wine pairing by Nick Spivey. With most courses raw or very lightly cooked, the ocean-focused menu was light on fire and heavy on respectfully treating the fresh ingredients with solid technique.
Passed Appetizers of Miyagi Oyster
Crab – with bib lettuce, apple, shallot, coriander, mustard, almonds, rye bread. Paired with Robert Mondavi Fume Blanc
Octopus – Onions, hearts of palm, lemon, garlic, parsley. Paired with De Trafford Cab
Mackerel (actually black sea bass) – Kale, beets, parsnip, sorghum, sherry. Paired with Guial Cote du Rhone Rose (best wine of the night)
Monkfish – This was a challenge for many people. It is actually Monkfish liver. Pretty mild and briny for liver, but still liver-y – Ankimo, carrots, ginger, collards, rice. Paired with Centerari Grenache (Mr Knoxfoodie’s favorite wine of the night)
At this point we had a break in the dining experience and then came back for more…
Scallops – lightly seared on one side with Celery root, black garlic, buckwheat, crisp Brussels sprouts, brown butter. Paired with Butternut Chardonnay.
Coho – Smoked tea broth, a mix of wild mushrooms, leeks, cauliflower, juniper, sea beans. Paired with Argyle Pinot Noir
Ricotta – (Chef’s take on German Chocolate Cake) Butternut, coconut, pecan, oats, hot chocolate ‘kisses’ (wow). Paired with Karatamba and Nigori Sake.
Trust Fall is a unique opportunity for chefs to be able to remove themselves from their daily grind and be truly creative. We met many new people and made new friends that we know we’ll remain in touch with. We would like to thank Chef Drew for this showcase of his talent and taking us on a journey that we probably never would have taken by ourselves. If you have the opportunity to attend a Trust Fall, we strongly encourage you to attend. And if you’re a chef looking for a place to explore your creativity, this might just be a perfect place to do that.
At the end of the night, guests sign the chargers.
Photobomb!
