Raw Foods & Raw Wines | Bleu Duck Kitchen

Join us for a special evening of raw foods and wines with wine experts Tyler Melton and our very own Darren Tieder. We’ll enjoy five gourmet bites paired with five exceptional wines.

Please note that this will not be a formal sit-down dinner, but rather a relaxed, casual gathering.

Get to know five wines farmed organically and biodynamically with zero interventions – no additives, corrections, or sulfur, and with minimal fining and filtering. Each wine will be paired with an exquisite “raw” bite!

We look forward to sharing this unforgettable experience with you!

Menu:

Crudo
Yellowtail / Grapefruit / Ponzu / Thai Basil / Crispy Quinoa

Tartare
Lamb / Hummus / Cucumber-Kalamata Pico / Harissa Crema

Ceviche
Bay Scallops (or Shrimp) / Green Apple / Celery / Celery Seed / Lime

Carpaccio
Serio Farms Tomato / Peaches / Basil / Mint / Garlic Oil / Goat Cheese

Carrot Cake (Raw)
Dates / Walnuts / Coconut / Spices / Cashew Cream Cheese Frosting

About the menu:

“Crudo” is the Italian and Spanish term for “raw” and refers to a dish featuring uncooked ingredients — typically fish, shellfish, or meat — dressed with seasonings like olive oil, citrus juice, or a vinaigrette.

Carpaccio is a specific type of crudo, where a raw ingredient is sliced or pounded incredibly thin. While fish is a common choice, you’ll also find meat and even vegetable carpaccios. Like other crudo dishes, carpaccios are typically dressed with an olive oil and lemon combination and garnished with various accompaniments.

Tartare consists of raw meat or seafood that’s finely chopped and mixed with a sauce, dressing, and/or seasonings. Unlike carpaccio, which is sliced thinly, tartare is usually minced or diced.

Ceviche features raw seafood marinated in citrus juice, which “cooks” the ingredients through the acidity of the citrus, curing them in the process.

Date: Thursday, May 22
Time: 6-8 pm
Price: $90
Tickets Available: 60