Grist has just announced an upcoming four part summer dinner series they’ll be hosting this summer. You can book just one or all four. On each night you’ll have your choice of seatings, either at 5 pm and 7:45 pm. You also have the option to add a wine pairing for each dinner for $45. Due to the nature of the event they are unable to accommodate modifications to the menu and cannot guarantee the ability to accommodate allergies. Reservations can be made online.
Here are the dates and menus to be featured:
July 14th Ferment and Fire
First Course
Fermented Plum and Duck Salad
Dressed chicory and frisee, coal-kissed stone fruit, fermented plum & mirin vinaigrette, duck skin crackling
Thibault Ducroux, Fleurie, Gamay, France*
Second Course
Coal Roasted Beet Agnolotti
Cultured cream, fennel pollen, burnt orange kosho, braised beet greens
Poggisecco, Chianti, Italy*
Third Course
Wood-Fired Eggplant & Short Rib
Grilled eggplant, seared and braised beef short rib, chunky hao pan jus, blistered shishito relish, rice grits
Muriel, Rioja Gran Reserva, Spain*
Fourth Course
Cornmeal Shortcake & Stone Fruit
Peach Curd, fermented stone preserves, fermented honey marshmallow crème, hibiscus powder
Cleto Chiarli Lambrusco (NV) Italy*
Scallop Tostada
Avocado mousse, citrus cured scallops, melon salsa, pickled shallot, coriander, finger lime, furikakeBiokult, Gruner Veltliner, Austria*
Course 2
Zucchini & Green Onion Cappalletti
Sheep milk ricotta, pecorino crumb, nasturtium, Meyer lemon gel
Colleleva, Verdicchio dei Castelli, Italy*
Course 3
Citrus-Cured Halibut
Lovage panade, toasted farro, shaved pole bean salad, herb pistou
Henri Perrusset, Macon Villages, Chardonnay, France*
Course 4
Verbena Panna Cotta
Sparkling grapes, verjus gel, pistachio tuile
Honeymoon, Pares Balta, Parellada, Spain*
Goat Cheese & Charred Shishito Cappelletti
Shaved heirloom tomato, garden herbsCatena, White Clay, Semillon Chenin blanc, Argentina*
Second Course
Shellfish Campanelle
Charred fennel, saffron, tomato-sambuca butter, clams, mussels & crab
Gaintza Txakolina, Hondarrabi Zuri, Spain*
Third Course
Smoked Eggplant Pici
Basil oil, almond & caper gremolata, purslane, pickled garlic scape
Raeburn Chardonnay, USA*
Fourth Course
Garganelli
Sweet corn & truffle foam, braised pork ragù, chow chow crumble
Gran Passione, Rosso Appassimento, Merlot, Italy*
Summer Melon Curd
Shaved honeydew and cantaloupe, citrus-cured scallop, smoked trout roe, fennel frond oil, melon aguachileJoile Laide, Melon de Bourgogne, USA*
Second Course
Corn Ricotta Gnudi
Butter, roasted peach & white balsamic vinaigrette, crushed Marcona almond, baby sage
Mont Gravet, Rose, France*
Third Course
Lamb Saddle Roulade
Tender chard, crispy pancetta, summer beans, blistered tomato, garlic scape & mint gremolata, black fig gastrique
Spinelli, Montepulciano d’Abruzzo, Italy*
Fourth Course
Olive Oil Genoise
Macerated berries, goat’s milk gelato, lavender meringue
Talosa, Toscana, Italy*
Grist
Dayton, OH, 45402
10am – 3pm and 5 -9pm
