Pride Pop-Up Dinner: Southern BBQ Deluxe

When:
Monday, June 24, 2019 - 5:00 pm @ 5:00 PM – 9:30 PM
2019-06-24T17:00:00-07:00
2019-06-24T21:30:00-07:00
Where:
The Tin Table
915 E. Pine St. 2nd floor Seattle
WA 98122
Contact:
Hallie Kuperman
206-320-8458

Southern BBQ Deluxe!

“What is the meaning of Pride? It is described as confidence and self-respect as expressed by members of a group, typically one that has been socially marginalized, on the basis of their shared identity, culture, and experience. The entire LGBTQ community deserves to feel Pride, and during the month of June, we celebrate our community across the globe with festivals and parades to recognize what was once a protest for equal rights is now a ringing of joy and expression and more importantly, a reminder that we are ALL equal, no matter how different we are.”

“The Tin Table (and Century Ballroom) is owned by Hallie Kuperman, a long-time LGBTQ business owner who has been active in the LGBTQ community for over 20 years. Both executive chef Frank Wielgosiek and sous chef Donna Looney are also proud members of the LGBTQ community. The Tin Table invites the LGBTQ community, as well as those who support the LGBTQ community, to celebrate a delicious, casual Southern BBQ Deluxe!” 

PRIDE POP UP
SOUTHERN BBQ DELUXE!

AMUSE BOUCHE:
Chef’s Surprise Nibble

STARTERS:
There will be a selection of appetizers and shareable plates available, including:
Fried Louisiana Gator Bites
Crispy Sea Bass Belly
Grilled Traditional Cajun Boudin

ENTREES:
Blackened Steak Salad
Deconstructed Salad of Blackened Steak, Grilled Radicchio,
Walla Walla Salad Onions, Long Beans, and Pickled Carrot

Buffalo Shrimp Pasta
Hand Rolled Fettuccine tossed with Spicy Alfredo Sauce
Topped with Crisp Fried Shrimp, Crumbled Blue Cheese, Scallions & Celery Leaves

Crispy Stuffed Trout
Farm Raised Whole Trout, Pan Fried with Bacon & Herbed Bread Crumb Stuffing
Collard Green Slaw

Pork Belly
Crisp Pork Belly over Cheesy Grit Souffle, Fresno Chiles

Panzanella Salad
House Made Burrata, stuffed with Herbed Chevre, Heirloom Tomatoes, Fennel Grilled Bread, Fried Basil Leaves, Balsamic Reduction

SIDE DISHES:
Fried Corn on the Cob
Cilantro Aioli
Braised Collard Greens

DESSERT:
Kir Royale
House Spun Berry Sorbet, Champagne Float

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