SNOW. SNOW. SNOW.
This is not a weather update but rather a mid-winter Cava update!
POP up and Coming!
Apprentice Chefs series starts
Wednesday February 18th
Chef QVON WILLIAMS
$15 per person tax and gratuity not included
THIS EVENT IS CURRENTLY BOOKED.
Keep scrolling for hIS menu!
WE WILL BE HOLDING OUR THIRD AND FINAL APPRENTICE CHEF POP UP DINNER ON
FEATURING THE EXTREMELY TALENTED AND ARTISTIC
Chef STORM ADDISON
Please call to make your reservation
Valentine’s Day INFO
As we approach Valentine’s Day which is February 14th a Saturday night this year. PLEASE BE ADVISED we are booking up extremely quickly for that Saturday. We will be running our Valentine’s Day Aphrodisiac Menu on Friday the 13th and Sunday the 15th to accommodate for the demand.
The Menu is $65 per person tax and gratuity not included. Each course highlights ingredients considered in some fashion to be an aphrodisiac. This menu is sure to please…
Reservations for all size parties for all seats
Please call 603-319-1575 for more information and to book your seats.
Valentine’s Day menu
VALENTINE’S DAY 2015 A TASTING OF APHRODISIAC FOODS
YELLOW FIN TUNA CRUDA
fennel . cara cara orange . mache . almond
romesco . meyer lemon
DAY BOAT SCALLOP & SAFFRON
porridge . serrano ham . celery leaf
ricotta gnudi . porcini broth . kale
beef flat iron . anise spice . cocoa nib . parsnip
BANANA . HONEY . SWEET BASIL
caramelized . chestnuts
WHIPPED CREAM & CHOCOLATE
mascarpone . raspberry . hazelnut
**aphrodisiac is a substance that increases sexual desire. The name comes from Aphrodite, the Greek goddess of sexuality and love. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable. However, from a historical and scientific standpoint, the alleged results may have been mainly due to mere belief by their users that they would be effective (i.e.. the placebo effect). In particular, Western medical science has no substantiated claims that any particular food increases sexual desire or performance.
Chef/Proprietor: Gregg Sessler GM/ Proprietor: John Akar Sous Chef: Michael Fortin
Is Proud To Present
Chef Qvon Williams
Wednesday February 18th 2015
Pop Up And Coming!
Pickles & Dip
Jalapeno corn bread
World Famous Southern Fried Chicken
Waffles & Gravey
Sweet Potato Cheese cake pie
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