January 2016
Upcoming
events at Cava
POP UP and Coming!
Dinner Series is Back
Starting January 20th
Valentine’s Day Weekend
Featuring our
Aphrodisiac Menu
Starts
Saturday February 13th
Sunday February 14th
***Reservations Strongly suggested***
603-319-1575
WE WILL BE CLOSED JANUARY 11, 12, 13TH FOR
SOME IN HOUSE MAINTENANCE
WE WILL REOPEN JANUARY 14TH AT 5PM
SOME IN HOUSE MAINTENANCE
WE WILL REOPEN JANUARY 14TH AT 5PM
POP UP and Coming!
Dinner Series is Back
January 20th
Featuring….Chef Qvon Williams 8:30pm
Reservations Required
February 10th
Featuring….Chef Storm Addison 8:30pm Reservations Required
February 24th
Featuring….Chef Elena Faltas 8:30pm Reservations Required
March 9th
Featuring ….Chef Erika Singson 8:30pm Reservations Required
March 23th Featuring….Sous
Chef Hillary Schmidle Reservations Required
For more information on our POP
UP and Coming! Dinner series see below
*all dinners begin promptly at 8:30pm
*Reservations required please call 603-319-1575
*Please let us know in advance of any food
allergies…otherwise no substitutions
*$25 per person tax and gratuity not included
Cava’s Pop UP and Coming dinner series is back by popular
demand. I started Pop UP and Coming! last year and am thrilled that all three
chefs from 2015 are back in 2016. With the addition of two more chefs this year
I am proud to say we have an excellent line up.
POP up
and Coming!
The POP up and Coming!
Dinner series was created by Chef Sessler and debuted in January of 2015. The
premise of the dinner(s) is for Chef
Sessler to step back and allow his staff at Cava an opportunity to show case
their skills by offering a venue for them to create a multi course meal of
their design. We are proud to say there
are a few members of the Cava staff that have been working for multiple years
as cooks. The POP up and Coming! Dinner series give these cooks the
chance to be the Chef for the night.
Each pop up dinner is all about the
featured chef exploring food that intrigues them. Cava’s apprentice chefs
design a menu, as well as manage all areas of preparation for the event. They
also develop an execution strategy for service. By engaging the staff in this exercise the
Cava cooks are all learning how to develop and manage a dinner service. As well
as lessons in team work, organizational skills and problem solving skills these
dinners give them valuable experience that is part of their training in become
a chef.
The dinners are designed to give the
young cooks a platform in which to execute their ideas and showcase their
skills.
We
have put together five dinners for the winter 2016 season.
about the chefs
About
Hillary
Hillary graduated from UNH and is an avid adventurer, traveler
and mountaineer. She has a diverse
knowledge of food and a tremendous work ethic. She started working at Cava
about a year after we opened in the summer of 2009 as a dish washer and has
been working her way up through the kitchen ever since. This past year she was
promoted to the position of SOUS Chef and has been assisting in all aspects of
managing the Cava kitchen. She is a dedicated chef who has spent endless
dedicated hours to refining her craft. Her attention to detail and relentless
self discipline gives Hillary an amazing chef quality. Along with her artistic
touch and creative mind she is poised to take over a kitchen soon and put her
spin on the culinary world. I am looking forward to seeing this young talent
develop in the years to come.
- Gregg
Sessler
ABOUT QVON
Qvon was the inspiration behind the “POP Up and coming!”
dinners. Completely out of the blue one day this past summer he asked me if he
could buy some duck breasts and some other supplies. He was putting on a pop up
dinner out on Pierce Island. It was his night off and he had plans to do a four
course menu for anybody that would show up. He put it out on Face book
announcing the dinner. A few people showed up and he proceeded to make a great
meal on a little grill. He had basically no equipment; he had to borrow plates
for Cava and other small tools. He took pictures of each course and showed me
the menu after the dinner. I was so impressed with his motivation, passion, and
desire to just create food. It is not often you find young chefs with such
motivation that they are willing to spend their own money and take their time
outside of their work kitchen to go and offer up such an evening and cook for
people not expecting anything (money) in return. Did I mention he wasn’t
charging for his 4 course meal! He just wanted the opportunity to cook. It was
from that pop up dinner we began talking about providing a venue for these guys
to do an event of their own.
Qvon has
worked here at cava for five years now. He began his training where all great
chefs start, washing dishes. He has put in many pain staking hours of washing
scrubbing and sanitizing all to get to this point. He has earned a position in
the cava kitchen where his passion for food and a relentless work ethic shine
through. Qvon is hungry for knowledge,
filled with passion and highly motivated and that make him a wonderful student.
Qvon has a real touch with food and as he develops his skills I am excited to
see where it takes him. It is a pleasure to have him as a member of our team
and a real honor to have him take over the Cava kitchen for a night. With his
soon to be world famous southern fried chicken I know I can’t wait.
- Gregg
Sessler
About Storm
Storm started at Cava as a dish washer five years ago and has
been a valued member of our kitchen team ever since. He quickly moved from
washing dishes and secured a place as a full time cook. His natural talents and
his artistic eye give Storm an unusual ability to plate some of the most
beautiful food I have ever seen. Over the years Storm has created many of our cold
plate designs here at Cava and probably holds an unofficial record for the most
photographed plate our Valhrona chocolate dish.
He is dedicated hard working young man with a bright future. His Art is
his passion and it shows through to his daily work. Storm’s influences in food have come from his
time spent in Hawaii and from his Filipino and Japanese back ground. I
look forward to experiencing his creations and seeing the artistry this young
chef is capable of.
- Gregg
Sessler
About Erika
Erika is a graduate
of Johnson and Wales University with a degree in culinary arts. She is a
motivated young chef and mother. She has balance her home life and life in a
professional kitchen. She has been at Cava working both in the front of the
house and as a cook since May of 2014. She is a firecracker who has endless positive energy
and an amazing work ethic. I am so pleased to have her as part of our team here
at Cava.
- Gregg Sessler
ABOUT
Elena
Elena is the newest
member of the Cava kitchen. She started as an intern working in the beginning of
2015. Her positive energy and desire to improve her skills makes her a pure pleasure
to work with. She has lived in Spain and speaks fluent Spanish. She is always egger
to speak Spanish with our vendors and learn more about Spanish culture. She has
a very artistic touch and is always thoughtful when it comes to preparing and
presenting food. I look forward to seeing Elena develop during her time here at
Cava.
- Gregg Sessler
Cava’s Tapas Menu –January-February
CAVA’S BUTTERNUT SQUASH SOUP / 7
dark
chocolate • cocoa nib • marshmallow
PATATAS BRAVAS / 7
fried
potatoes • garlic aioli • fried herbs
MEDJOOL DATES / 9
stuffed
with manchego • serrano ham
CHICKPEA “FRIES” / 7
harissa
• cucumber yogurt • tabbouleh
SPANISH CHEESES / 8
olive
oil • herbs • roasted garlic
ARTICHOKE HEARTS / 8
oregano
• garlic • romesco
PIMENTOS DE PADRON /
7
roasted
shishito peppers • evoo • sea salt
DUCK BREAST / 10
hazelnut
& duck skin • chevre • huckleberry
GARROXTA &
GRILLED BREAD SALAD / 8
sherry
• hazelnut • rocket & other greens
MARCONA ALMONDS
& ARBEQUINA OLIVES / 5
orange • rosemary
DARK
CHOCOLATE BOCADILLO / 4
sea salt • hazelnut
CHAR-GRILLED BABY
OCTOPUS / 9
spicy
chorizo • potato • mojo sauce
BULLET TUNA / 6
piquillo pepper escabeche • garlic chips •
herbs
PIQUILLO PEPPERS /
10
mita
crema • serrano ham • sofrito • aioli
CROQUETAS DE JAMON IBERICO / 8
saffron
aioli
ROASTED BRUSSELS SPROUTS / 7
chestnuts
• pomegranate • squash
GARLIC CLAMS / 9
serrano
ham saffron broth • nora chilies • white bean
CAVA COCIDO / 16
pork
belly • short rib • chorizo
& morcilla
BEEF SIRLOIN / 17
mushrooms
• rocket • porcini glace
Small Plates
SPICY SPANISH CHORIZO & CATALONIAN
FUET / 22
fig mustard • guindilla chili
MEZZE / 16
hummus • tabbouleh • marinated artichoke •
feta
PAELLA DE CAVA / (two) 16 : (four) 30
chicken •
house chorizo • piquillo peppers & herbs
Sweets & Cheese
QUESO de ESPANA / 16
queso
de valdeon • leonora •
castellano
membrillo
• torta de aciete •
honey comb
PINEAPPLE
• POMEGRANATE • LIME / 6
ALMOND TORTA / 8
rosemary
• blood orange • turron • vanilla
VALRHONA’S GUANAJA
CHOCOLATE / 9
dolce de leche • hazelnut • marshmallow •
sea salt
KRISTIN’S FAMOUS
CHURROS / 8
“hot chocolate”
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