Sprouts Cooking Club Presents:
A Chef Dinner with Justine Kelly of the Slanted Door
What you are bidding on:
-a private 6-8 person dinner at
home of auction winner,
ingredients provided by winner
as well
-a personal consultation with
Justine herself to create a menu
customized to your palate!
-good for any date in 2012 at
the chef’s convenience
-2 Sprouts’ sous-chefs to help
prepare and serve the dinner
(picked by you or provided by
Sprouts!)
Auction starts at :$200
START BIDDING
Current Bid History
Ends 4:45PM SHARP FRIDAY December 2nd
Justine Kelly has been the key to The Slanted Door's wild success, working in tandem with Charles Phan from the beginning to create the culinary dynasty that it represents today. Her personality is as big as her talent; she has developed personal ties with all of the farmers, fishmongers, and foragers that provide Slanted Door with their signature, high-quality, locally-sourced ingredients. Her recipes and culinary techniques are replicated across the world, as she has published her culinary secrets in several cookbooks sold across the country. Let her rock your palate and your party with her charisma and culinary prowess. We promise you a delicious and inspired evening.
-----
The dinner’s menu will be personalized and customized to your palate based on your
preferences.
However, here is a taster to whet your palate ! Justine loves cuisine of all ethnicities and can tackle Mexican, Italian, French, Japanese, Vietnamese...you name it, she'll rock it.
Sample Menu:
Salads
-grapefruit and jicama with red cabbage, pickled carrots and candied pecans
-roasted star route farm baby beets with roasted cippolini onions, citrus, and arugula
Meats
-grass-fed estancia shaking beef, cubed filet mignon, watercress, red onions and lime sauce
-lemongrass grilled petaluma rabbit with olive oil poached leg, braised fennel, thai basil, chive and lemon
Poultry
organic chicken claypot with caramel sauce, chilies and fresh ginger
Seafood
steamed california black cod with glass noodles, tree ear mushrooms, lily buds, ginger and soy
Vegetables
hodo soy beanery yuba with glass noodles, parsnips and pioppini mushrooms
-a private 6-8 person dinner at
home of auction winner,
ingredients provided by winner
as well
-a personal consultation with
Justine herself to create a menu
customized to your palate!
-good for any date in 2012 at
the chef’s convenience
-2 Sprouts’ sous-chefs to help
prepare and serve the dinner
(picked by you or provided by
Sprouts!)
Auction starts at :$200
START BIDDING
Current Bid History
Ends 4:45PM SHARP FRIDAY December 2nd
Justine Kelly has been the key to The Slanted Door's wild success, working in tandem with Charles Phan from the beginning to create the culinary dynasty that it represents today. Her personality is as big as her talent; she has developed personal ties with all of the farmers, fishmongers, and foragers that provide Slanted Door with their signature, high-quality, locally-sourced ingredients. Her recipes and culinary techniques are replicated across the world, as she has published her culinary secrets in several cookbooks sold across the country. Let her rock your palate and your party with her charisma and culinary prowess. We promise you a delicious and inspired evening.
-----
The dinner’s menu will be personalized and customized to your palate based on your
preferences.
However, here is a taster to whet your palate ! Justine loves cuisine of all ethnicities and can tackle Mexican, Italian, French, Japanese, Vietnamese...you name it, she'll rock it.
Sample Menu:
Salads
-grapefruit and jicama with red cabbage, pickled carrots and candied pecans
-roasted star route farm baby beets with roasted cippolini onions, citrus, and arugula
Meats
-grass-fed estancia shaking beef, cubed filet mignon, watercress, red onions and lime sauce
-lemongrass grilled petaluma rabbit with olive oil poached leg, braised fennel, thai basil, chive and lemon
Poultry
organic chicken claypot with caramel sauce, chilies and fresh ginger
Seafood
steamed california black cod with glass noodles, tree ear mushrooms, lily buds, ginger and soy
Vegetables
hodo soy beanery yuba with glass noodles, parsnips and pioppini mushrooms
