Rebel Gracefully

Scott Spencer of Spencer's Pantry came over and cooked an elaborate, absolutely delicious 5 course meal. Spencer loves to cook but not on the line so he's taken his passion on the road. He charges only for the cost of produce (for now) and spends the evening answering your cooking questions, partaking in the wine, and hanging out. He also does all the dishes. Did I mention, he's totally rad?

On our menu:
Parmigiano Reggiano Butter

Porcini Mushroom Soup with Truffle Shitake Foam

Baby Beet Shoots, Pickled Carrots and Beets, Grits with Truffle Oil, and Pork Belly topped with a Sherry Vinaigrette and Pickled Mustard Seeds

Hamachi stuffed with Israeli Cous Cous topped with White Miso Sauce and baby Wasabi Greens

Homemade Pasta with Duck Confit, Fois Gras butter, Fresh Garbanzo Beans, and Arugula, topped with a Slow Poached Egg

Homemade Corn Ice Cream (no added sugar), Grated Corn, Fudge Cake with a Molten Salted Caramel middle, and Madeleine


Check him out if you're in the San Fran/Oakland area!