Chef Carter-Brooklyn & The Butcher and Wine Specialist R. Moulin @ MESA, A Collaborative Kitchen, New Albany [8 September]

Chef Carter-Brooklyn & The Butcher and Wine Specialist R. Moulin

18:00 - 20:00

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MESA, A Collaborative Kitchen
216 Pearl Street, New Albany, Indiana 47150
1st Barramundi Crudo
Watermelon Radish, Szechuan Peppercorn, Citrus, Black Lava Salt
Wine pairing: Gazela Vinho Verde

Lemon Thyme Granita
Lemon-Thyme, Simple Syrup, Zest of Lemon

2nd Veal Bistecca
Blistered Campari Tomatoes, Pommes Dauphine, Balsamic Cipollini
Wine pairing: Raghetti Valpolicella
Campolieti Ripasso

3rd Chocolate Fettucine
White Chocolate Sauce, Cocoa, Raspberries, Torched Meringue
Wine pairing: Dow's Late Bottled Vintage Port

Representing Brooklyn and the Butcher is Executive Chef, Patrick Carter. Chef Patrick was raised in St. Peter, Minnesota, a small town where he first began cooking while in high school. What was initially just another job soon became a passion which would lead Chef Patrick to graduating from Le Cordon Bleu Culinary School in Minneapolis. Chef Patrick would go on to cook for Blue Fin Bay Family Resorts, Neighbor’s Italian Bistro, and, of course, The Exchange pub+kitchen in New Albany.

Chef Patrick now leads the crew at Brooklyn and the Butcher and says that using fresh, seasonal ingredients drives his passion for cooking. Chef Patrick is proudly celebrating 4 years in Southern Indiana at the time of this event. He is accompanied by Randy Moulin, a long-time colleague and friend. Moulin has a bachelor’s in Hospitality Management and is currently part of the Court of Master Sommeliers program and a certified Specialist of Wine through the Society of Wine Educators.
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SOLD OUT-Adult Date Night-Ravioli Making Class
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Hands On Series-Class 1-$30
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Vincenzo's NIght with Chef Alex Magallanez
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Chef David Guzman 4-Course Dinner & Show
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4-Course Dinner & Show with Executive Chef Shunnarah
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Bacon & Bourbon, yes this is happening!
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Hands On Series-Cooking Lessons-$30
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Sweet Tooth Night-A Modern Interpretation of French Classics
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Wine 101-Part 1-Randy Moulin
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