Nick Moen

HANDMADE DESIGN

Composed @ Dakota: Composed: handmade tableware meets fine cuisine

1010 Nicollet Avenue • Minneapolis, MN 55403
7pm on October 9th, 2014

Acclaimed Chef Derik Moran and the Dakota will present a collaboration of fine cuisine on handmade tableware made by American maker:designers.  On October 9th, twenty people will have the opportunity to experience five courses of locally sourced food served on artisan ceramic, glass and metal.
 
The Dakota stands out as one of the few music venues in the US that boasts both musical and culinary talent with creative, adventurous and exceptional dining. Head Chef Derik Moran displays his background as a visual artist in both his plate designs, and with the art on the menu (and his tattoos). His inventive food and ability to be so creative within such tight parameters demonstrates that he’s not only comfortable and practiced as a chef, but that he loves and respects food.
 
Chef Derik Moran displays his background as a visual artist in his plate designs and with art on the menu (and his tattoos). Derik grew up in a food-producing family that raised produce, made cheese, baked bread and caught and processed fish. Starting his career in the kitchen at age 11 Derik became executive chef at Tagalong Golf Club and Resort in Wisconsin at age 18 and he later worked at Relais and Chateau Property, Canoe Bay. Working locally at Porter and Frye’s and Nick and Eddie’s before the Dakota, Derik has plenty of experience. But experience alone does not account for Derik’s creativity – his inventive food and ability to be so creative within such tight parameters demonstrates that he’s not only comfortable and practiced as a chef, but that he loves and respects food.
 
This dinner experience will be a novel way to exemplify the discourse surrounding the sustainability of local food and craftspeople.  Handmade tableware elevates the dining experience and reinforces the connection between craft and local food movements. The handmade tableware will augment the dynamic artistic destination restaurateur have created.
 
The tableware maker:designers involved are:
 
Kathryn Adams (Glass Artist)
Tina Councell (Metal Artist)
Elisa N. Di Feo & David Eichelberger (Ceramic Artists) are the owners of TWO.ONE.Ceramics
Heather Mae Erickson (Ceramic Artist)
Joe Kraft (Ceramic Artist)
Nick Moen (Ceramic Artist)
David Swenson (Ceramic Artist)

 
Tickets are $85 per person and five-course meal. Availability is limited to twenty guests.  Guests will have the opportunity to take the experience home by purchasing the limited edition tableware.
To make reservations call 612-332-1010 or visit http://www.dakotacooks.com/

Menu:

Passed Hors d’ oeuvres:

grilled prawn & harissa

 

duck heart pastrami & cherry

 

quail egg & corn toast

 

Amuse Bouche:

porcini broth

 

One:

foie gras torchon

hazelnut. lingonberry. spruce.

 

Two:

diver scallop

braised lemon. frissee. chorizo. salsify. sunflower

 

Intermezzo:

passion fruit ice

 

Three:

pumpkin crème fraiche and duck

fig. micro salad. vegetable ash. parsley stem

 

Four:

venison loin

blackberry vinegar. potato pave. hen of the woods. blue cheese. sweet corn

 

Dessert:

Caramelized Rice Pudding – angel food cake, coconut meringue, black sesame ice cream, pomegranate pearls

 

Subject to change…thanks

 

Composed @ Dakota