Rue Dumaine Chef/Owner Anne Kearney has challenged her staff to take over for the night and shares her thoughts here in an excerpt from her weekly email:
Since early 2000 POP-UP restaurants have been happening across the world. Chefs are taking over vacant spaces (former restaurants, store fronts, barns, ect) to create their own restaurant for a one, two possibly 3 day long run and seeing what they can make happen. It sounds like a challenge and a bit of hard work but it also sounds appealing and unique. I thought we could take the essence of the POP-UP and have a little fun of our own, start with small steps.
Less than I week ago I set my PM line cooks to task. I asked them to put their heads together to craft a unique Rue Dumaine experience, in celebration of Christmas dining with close friends and family. The evening will feature a 4-course menu of newly created dishes fashioned by Nate Vance, Aaron Allen, Chris Coherd, and David Howells. My kick ass AM krewe: Devin Conahan, Jaime Bondurant and Megan McAfee will work to support their efforts by receiving then stocking each item needed for this menu. Devin will create the mise en place list then he and his AM partners will begin production on many of the items and their components. Brian and I will be close at hand with guidance and assistance as needed. This is exciting to see these hard working men and women making it happen from creation to execution.
The menu was created after the cooks sat down to brainstorm a few times. I gave them very few perimeters, one of which was to utilize an item from the LAND, SEA, and AIR. They each brought their personal preferences and experiences to the table. I am pleased with their first effort.
House-smoked Õra King salmon, Chardonnay crème fraîche, beet**-citrus reduction, pea shoots**, tarragon emulsion
Duck rillette roulade, balsamic brown butter, farm fresh egg**
Brasato al Midolo (marrow stuffed, braised beef shank), roasted seasonal vegetables**
Winter spice cake, roasted pear**-pistachio ice cream, burnt Italian meringue aka Baked Alaska done their way
Take a look at your calendar for Monday December 23rd, 2013 then pick up the phone and give Miss Mindy a call (937.610.1061) to secure a reservation, seating is limited to 50. Enjoy our Refuse d’hiver (winter) dinner with seating available for 5-9pm seating. Our regular core menu will be offered throughout the evening as well.