Chef KPE HOTPANnyc Kitchen Takeover

When:
Monday, Jan 06, 2020 5:00p -
10:00p

Where:
Taste Wine Bar & Kitchen
101 Summer Street
Boston, MA 02110

EventScheduled OfflineEventAttendanceMode

Admission:
Unknown

Categories:
Alcohol, Business, Date Idea, Meetup, Nightlife

Event website:
https://tastebarboston.com/event/chef-kpe-hotpannyc-kitchen-takeover/

Kristopher Edelen aka Chef KPE is reinventing the modern America dining experience. He launched HOTPANnyc a culinary concept dedicated to native post-modern cuisine. He develops traditional and non-traditional delicacies that are multi-sensory, using sustainable ingredients. His goal is to help our world rebuild itself by using methods from our prehistoric diets, including foraging, fresh produce , farming, fishing , hunting etc. He promotes local and seasonal produce as a basis for new dishes and finds inspiration by looking at the past, present, and future.


Edelen studied at the Culinary Institute of America and has been featured on the Food Network (Chopped and Cutthroat Kitchen), First We Feast and FYI. He is also an active member of the Leadership Committee for GenR (short for Generation Rescue), a subdivision of the humanitarian organization International Rescue Committee (IRC)


KITCHEN TAKEOVER MENU


chicken liver parfait on toast with apple fluid gel and herbs $12


confit sunchokes with chips and spuma $12


roasted carrots dipped in yogurt rolled in a cornnut crumble $10


sous vide beef short rib with winter squash purée and mustard garlic $25


coffee roasted beets and caramelized white chocolate $10


celery root croquette with pickled celery vinaigrette $12


sweet potato salad with seared porgy, avocado, enoki and smoked mayo $22


cooked collard green and black eyed pea rangoon with house hot sauce $10

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01/06/2020 17:00:00 01/06/2020 22:00:00 America/New_York Chef KPE HOTPANnyc Kitchen Takeover Kristopher Edelen aka Chef KPE is reinventing the modern America dining experience. He launched HOTPANnyc a culinary concept dedicated to native post-modern cuisine. He develops traditional and non...

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