ingredients that inspire: summer’s bounty
Chef Julio Peraza launches his Guest Chef Dinner Series at fl.2 on Saturday, July 21, 2018 with an all-star chef roster. Local and visiting chefs are crafting up 6 unique courses highlighting each chef’s favorite ingredient of the season.
Expert wine pairing to accompany each course (optional).
Saturday, July 21, 2018
5pm arrival | 6pm seating
Chef Julio Peraza, fl.2 at Fairmont Pittsburgh welcomes:
Chef Jason Purcell, Garrison at Fairmont Austin (Austin, Texas)
Chef Brian Howard, Sparrow + Wolf (Las Vegas)
Chef Casey Renee, Whitfield at Ace Hotel Pittsburgh
Chef Kevin Sousa, Superior Motors
Canapes + 6 courses
Tickets $95 (+ $35 wine pairing optional)- 18% gratuity added
Chef Brian Howard
Canapé: Milk-fed lamb pate en croute, sugar snap pea, and fermented garlic honey
1st Course: Japanese hamachi carpaccio, roasted grapes, fennel, burnt Sichuan chile
Chef Jason Purcell
Canapé: Sweet corn fritter, cured ham, and allium
2nd Course: Foie gras tart, smoked pistachio, bourbon, peach sofrito, oat crisp
Chef Kevin Sousa
Canapé: Chicken liver mousse, pickled wild sour cherry, bitter chocolate brioche, spice bush
3rd Course: Walleye or trout with fermented corn, smoked chanterelle, and nasturtium
Chef Julio Peraza
Canapé: Tomatillo macaroon, head cheese pipil, xnipec salsa, and pickled red onion
4th Course: Yucca gnocchi, cured beef tongue, beef cheeks, hoja santa, caviar
Chef Casey Renee
Canapé: Spiced donut hole with sweetened chevre
5th Course: Honey cake with sour cream glaze, berries, and bee pollen
For reservations, please call 412-773-8848.
Limited seating- reservations are first come, first served.
Tickets are nonrefundable and must be purchased via phone to ensure proper seating.
Please note any allergies.
save the date | next guest chef dinner: Winter 2018