San Francisco, California
London, United Kingdom
Join us in the East Boston Shipyard for our third installment of our funky pop-up dining series, The Future of Junk Food, presented by Kitchensurfing. This time around, Chefs Mark O'Leary and Samuel Monsour riff off renditions of their favorite cheesy (figuratively and literally) chain restaurant menu items; each course features a sick cheese from the Cellars of Jasper Hill. Oh yeah, AND this is a beer dinna! Courses will be paired with great brews from a handsome selection of local breweries that each represent a different aspect of the insanely delicious New England beer scene. A most excellent Narragansett Shandy social hour will go down at 6 pm (accompanied by corn hole) and dinner will officially kick off at 7 pm. Here's the menu:
Spinach & Artichoke "Dip" Twinkie Lamb Neck, Baby Spring Braising Greens, Gremolata, Willoughby
Fumata Bianca, Smoked White Rye Beer, High & Mighty Beer Co, Holyoke, MA (4.5% abv)
Triple Trout Loaded Potato Skin Smoked Rillettes, Roe, Crispy Skin, Oma
Rich & Dan's Rye IPA, Harpoon Brewery, Boston, MA (6.9% abv)
Boneless Buffalo Wings Duck Confit, Charred Radicchio, Controne, Bayley Hazen
Heady Topper, Imperial IPA, The Alchemist, Waterbury, VT (8.0% abv)
Tour of Italy Sous Vide Chicken Fried Veal, Oxtail Lasagna, Clothbound Cheddar Alfredo
Lobstah Killah, Imperial Red Ale, Slumbrew, Somerville, MA (8.0% abv)
Reese's Peanut Butter Cup Cheesecake Nibblerz ® Hershey's, Bacon, Winnimere
Private Stock Imperial Black Steam, Schwarzbier, Narragansett Brewing Co, Providence, RI (9.0% abv)
Please note that this is a fixed menu, so unfortunately, we are unable to accomodate any food allergies or intolerances. Feel free to email us with any concerns before purchasing your tickets. Tickets are non-refundable within 48 hours of the actual event.
Nibblerz ® are a registered trademark of the future of junk food. Syke!
About the Future of Junk Food Series:
What if junk food wasn't junk? Presented by Kitchensurfing, The Future of Junk Food pop up series aims to start a conversation about how we can rethink the role of junk food in our patterns of consumption by developing new "junk foods" from whole, seasonal, and sustainable sources.
Our Mission: As chefs, we source our ingredients from farms that operate as we do, with love, care and integrity. As 80's babies, we're junk food junkies. The Future of Junk Food series fuses these two worlds into a funky, creative, and nostalgic dining experience. We aim to demonstrate that it's possible to create the foods that Americans love to eat while also supporting the sustainable food movement. Please join us for dinner, and help us make a racket that moves our food system in a healthier direction.
About the Chefs:
Samuel Monsour's passion for food started early. Originally from New York, his family moved to Chapel Hill, NC when Samuel was young. Here, he spent his childhood cooking alongside his father in his parents' restuarant and fell in love with Southern cuisine. By age 17, he was the head cook, and the restaurant's menu had heavy New Orleans influence. Samuel went on to attend the Culinary Institute of America in New York and graduated in 2005 with an A.O.S. in Culinary Arts and a B.P.S. in Hospitality Management. After four years spent cooking throughout the Hudson Valley followed by an 18 month culinary expedition, he landed in Boston. Most recently, Samuel was the Executive Chef at jm Curley.
Mark O'Leary grew up in a small town just outside of Boston. His passion for food began as a young child, watching his grandmother make homemade sausages, pickles, and condiments. Mark also helped his grandfather in the family garden, further reinforcing his respect for food and where it comes from. Mark began cooking professionally at age 17. He worked his way up through some of Boston's best restaurants, including il Casale in Belmont, O Ya restaurant in the Leather District, and jm Curley in Downtown Crossing.
Scenes from TFOJF Part I:
When & Where
Kitchensurfing delivers the experience and convenience of a private chef at an accessible price through its online marketplace of outstanding local cooks. With a variety of cuisines, price points, and chefs, Kitchensurfing invites users to explore the world through food in their very own kitchens.