What’s up, discourse fam?!
We have been hard at work getting the Workshop ready for the season and absolutely cannot wait to share all the newness with you. You can expect new and familiar flavors with shorter waits, longer hours and even more delicious espresso from our new Slayer.
I feel ridiculously honored to be able to share some incredibly exciting news with you all.
Our original plan was to present our thematic, Omakase menus once a week for five consecutive weeks. As I’ve sat down over the last month to really toss this idea around in my head, it has taken on a new shape, melted and reformed to be better, faster, harder, stronger. Okay, really it’s only better but I couldn’t resist the reference.
I had been thinking for a while about the addition of food to the Omakase menus. Right before I returned from Chicago I learned that two of the most talented chefs (and greatest people) I’ve ever met had started their own venture, Door County Underground, a pop-up dinner series celebrating seasonally-driven produce and foraged delicacies. Chef Matt Chambas, formerly of Wickman House and Trixies, and Chef Jamie Mead, of the Shoreline, have made it their mission to put the flavors, textures and aromas of Door County on the plate.
We met the week I came home and set to talking about how we could create together.
Today, I’m beyond stoked to announce a collaborative dinner series between us dreamers here at discourse: a liquid workshop and the ridiculously talented culinary team at Door County Underground. Our Omakase series will now be held one Saturday a month for two seatings of 12. The dinners will be theme driven and feature 4-5 courses of experimental beverage paired with thoughtful bites form Matt and Jamie. Expect wild textures, flavors and aromas, this is us at our most experimental. Our first collaborative Omakase, VICE, an edible exploration of four of the Seven Deadly Sins, will occur mid-June with more details and ticket information released on our website and social media channels in May.
In addition, we’re proud to join Door County Underground for their monthly pop-up dinner at our favorite farm in Door County: Hidden Acres, located just minutes away from our workshop in Country Walk Shops. One Saturday a month, Chefs Matt and Jamie will prepare a prix fixe meal using almost exclusively foraged vegetables and herbs, produce from the farm and local, organic meat. We’ll be creating several drinks for each meal; an aperitif, a digestif and a few pairings all created with a seasonally-driven philosophy. We absolutely cannot wait to create drinks to suit Matt and Jamie’s magic with the incredible produce grown at Hidden Acres. Follow these two @doorcountyunderground for more information.
Words cannot fully express how lucky we feel to have the opportunity to work with people as talented as Matt and Jamie. Stay tuned for more information. Cheers to exceptional drink, delicious food and memorable merriment!