A Pop-Up Dinner with Soon Spoon

I recently attended a private dinner at the South End home of hospitality connoisseur 

Eli Feldman alongside six other Boston based bloggers and a well known local e-celeb.

Hosted by SoonSpoon (a resource in which to nab last minute reservations at the most sought after restaurants in Boston) with six courses prepared by Christopher Borges and Jose Ordovas of PHaDe Food Labs and wine pairing by Jonathan Fenelon (wine director at Clio) I was delighted to be included.

We began with Salmon and Crème Fraîche with Limed Jalapeño.

In the background you also see the Baccala Pate with Tangerine, House Cured Sardine atop Strawberry halves. The combinations of a spicy bite with a smooth fraîche base and salty piece of salmon was absolute perfection.

Paired with these three were NV Rose of Pino Noir/Gamay, Domain Guillot-Broux 

and Macon-Cruzille of the Burgundy region of France.

After being seated, we were presented a surprise course, a puree of the very first fava beans of the season. 

Salty and satisfying, the flower garnish began the meal on a wonderfully fresh note.

Just as quickly, we moved to another visually appealing array of color; 

Arugula with cubed beet, goat cheese and pecans. 

Excitingly enough, our chefs finished off many of the dishes right in front of us whether it be with a blow torch or adding the last bit of foam upon a bay scallop which appeared in the next course.

Bay Scallop Agnolotti + Uni: “Sea & Sand” paired with a 2011 Carricante, Terre Nere “Etna Bianco’, Sicily (a field blend created at a vineyard dedicated predominately to reds.)

The night was the most delightful fusion of flavor associations and creative methods for cooking 

(the beef tenderloin was cooked via emersion at 54 degrees fahrenheit.

One of my favorites, the Maccheroni all Chitarra 

(or Lamb Ragu with Cured Egg Yolk Parmesan foam and Cacao.)

Savory and not overfilling, there was the slightest hint of cacao that brought the dish 

to extraordinary heights of indulgence. It was paired with the most delicious 2011 Barbera. 

No longer much of a drinker, as the dinner progressed I accumulated quite the collection of glasses with wine still remaining as everyone else enjoyed each exceptional drop.

The Beef Tenderloin & Crusted Coffee Asparagus with Bleu Cheese & Garlic was next, served with the only North American wine of the night, a 2010 Merlo Calluna

Ending on a sweet note, the Caramelized Banana & Miso Chocolate Ganache with “Shroombread” 

was torched with flourish in front of us.

To discover the latest regarding food in Boston or score yourself 

last minute reservations at Uni, Tupelo and more, follow SoonSpoon on Twitter.

PHaDe is also available for private events via KitchenSurfing. 

Thank you Travis for organizing such a wonderful event, to our two masters in the kitchen and to Eli for hosting!

Which course do you think would have been your favorite!?