Cameron Addy announces that he will be cooking a monthly southern pop-up dinner at Chalino!
Sunday May 21st, 2017, 6:30pm
Sunday June 25th, 2017 at 6:30pm
July Sunday Supper TBA
10 dishes + a cocktail and a take-home treat for 75.00 Beer, wine + select cocktails available purchase
Buy tickets at Brown Paper Tickets
ABOUT THE MENU/May 21st, 2017
The Culpepper (bourbon, Campari, sorghum, bitters, grapefruit peel, ice)
Relish Tray & Sunday Eggs
Potlicker & Spring Onion Cornbread
Not-So-Dirty Rice (Carolina Gold, nut ragout, asparagus, onions, sunchokes)
Potato Salad (celery, scallions, 8-min eggs, lemon, chili, olive, oil, chips)
Chicory Salad (carrots, tendrils & raabs, apple cider vinegar, pecan butter)
Smoked & Braised Brisket (puffed rice, pan jus, rhubarb & cauliflower chow chow)
Creamed Dried Corn (3-hour Ayers Creek dried corn, sweet butter, cream) Mess o’ Greens (collards, mustard, kales & raabs, bacon, onion, chili)
Ramp, Cheddar & Sour Cream Drop Biscuits
Sweet Potato Mousse (whipped buttermilk, toasted benne crumble) Take-Home Treat
ABOUT KING LEROY
King Leroy is a monthly pop-up and exploration of the south, aptly named after a cow from Cameron’s childhood. Cameron’s grandfather bought King Leroy along with pigs and chickens, blueberry bushes, peach trees and an inflatable snake to scare critters away from the garden as efforts to teach his grandchildren where food came from.
NE Georgia native Cameron Addy grew up washing dishes and snapping green beans in his grandfather’s cafeteria. He has worked in the kitchens of Restaurant Gary Danko, Ava Gene’s and La Moule and was chef/owner of belly restaurant in NE PDX.
King Leroy is a return to his native roots, a tour of southern regions and techniques that celebrate the seasons of the Pacific Northwest.
SAVE THE DATE
Join Cameron at Plate & Pitchfork with Chef Bill Wallender of Quaintrelle on Sunday Aug 6th, 2017 at Smith Berry Barn www.plateandpitchfork.com