Sharing the summer bounty.
Come experience local, seasonal, and indigenous ingredients as brought to you by the meeting of the minds of 3 local chefs.
The Communal is a three part summer dinner series brought to you by Mike Webb of Tupelo Catering , and Traci Bryant and Kurt Ferguson of NINA. Each meal will consist of 7 courses designed to excite the palate as well as the mind. Wine pairings will be curated for each course by our wine expert, Robert Sprentall.
We will not only be procuring local ingredients and seafood from Florida purveyors, we will be foraging edible Florida plants to bring you a truly unique dining experience. Our dinner will be set in the local scratch eatery The Wheel Cafe. Limited to 26 seats at a shared table, you will have the opportunity to engage with fellow guests as we explore the flavors of Florida, in a contemporary way.
Dates: June 24th, July 8th, and July 22nd
Time: 7pm We ask that guests please arrive 15 minutes in advance to sign in and choose their seats.
Ticket: $100 per seat per dinner (pairings, tax and gratuity included)
MENU FOR JULY 22ND
Brooksville Rabbit Rillettes, local sourdough, pickles
Hoppin Red Rye ale
Bay Scallop Ceviche
2014 Hermann J. Wiemer dry Riesling
Carpaccio of local beef, moringa, avocado
Paul Bara Rose Brut Champagne
Khao Soi, eggplant, longevity spinach, tempeh
2014 Stadt Krems Gruner Veltliner
Fisherman’s Pho’, local lamb, Cedar Key clams, oxtail
2013 Clos La Coutale
Summer Melon, prosciutto, house soda
digestif: 2013 Nivole Moscato D’asti
*courses can be made to accommodate a Pescatarian diet.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions