What's better than a seven-course tasting menu starring not one but three renowned Bay Area chefs? Try an entirely plant-based feast prepared by said chefs, served with artfully custom-made dishes and cutlery, and capped with views of the Santa Cruz Mountains.
Just such an epic culinary experience is coming to Saratoga on September 25th, when Steinbesser Experimental Gastronomy makes its American debut at Montalvo Arts Center's historic grand villa. The stars? None other than Manresa's David Kinch; Corey Lee of Benu and SFMOMA's new In Situ; and Daniel Patterson, whose notable restaurants are too countless to name (Coi and LocoL, among them). You know what else is countless? This trio's pantheon of Michelin stars.
Saratoga's Villa Montalvo, surrounded by 125 acres of lush gardens and linden groves.
At this super-exclusive ticketed dinner for 60 lucky guests, chefs and diners will be challenged "to relate to food and to one another in new ways," says Steinbesser's Amsterdam-based cofounder Martin Kullik, who notes that the meal's all-vegan ingredients will be sourced from organic and biodynamic producers in California. "There's a need for new, creative, and delicious dishes made of plants only," he adds.
While cocktails will be the obvious start to the evening and wine pairings come compliments of the restaurants' own master sommeliers, this fancy dinner comes with a twist: Dishes will be explained in depth after each course has been cleared. "It leaves room for heated conversations about what you're actually eating," Kullik teases. "We hope to put our guests out of their comfort zone, triggering their curiosity."
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Souvenirs of the extraordinary tableware will be available for purchase online following the event, and, should you wish to experience vegan delights of a different terroir, you can follow the Steinbesser tour to Amsterdam next. // Steinbesser Experimental Gastronomy ($700 per person, seven-course tasting menu with wine pairings), reservations required, montalvoarts.org.