Garden Series with Ian Wortham
August 28, 2019
We’re still feeling the after-glow of our last Garden Dinner featuring Tavernetta Chef Di Cucina Ian Wortham. Wortham and the Uchi Squad, including Chef Tyson Cole and Head Pastry Chef Ariana Quant, collaborated on the late summer menu, featuring the flavors of both Japanese and Italian cuisine. We kicked off the evening with a glass of Bouvet, and invited our guests to enjoy the garden in full bloom. Recent rains made everything extra lush and brought a little bunny to the party, which was a first. And the mural we’ve been working on was finally complete, setting the backdrop for the evening. It’s always incredible to see the garden come alive with guests and our guests come alive as they relax and take in the nature, and the good vibes.
Our guests seated themselves at our two community tables and met their fellow curious diners. Uchi’s Executive Concept Chef Kaz Edwards introduced the chefs, who spoke about their collaboration, and the eight savory and two dessert courses (four savory and one dessert from each restaurant) they were about to present, beginning with a divine Eggplant and Hamachi from Tavernetta, and Chef’s Nigiri selection from Uchi.
Tavernetta took the helm on the next two dishes, presenting Mushroom and Peach Salad, and Smoked Mussel and Tomato Risotto. Uchi followed up with Zucchini Dumpling, Pecorino, Chili Oil, and Chef’s Nigiri selections. The savory portion of the meal concluded with Fluke with Summer Squash from Tavernetta, and Duck with Corn, Yuzu Kosho, Porcini, Huckleberry BBQ from Uchi.
Our guests were as enthusiastic as they were adventurous, diving into the experience of each dish, and connecting to each other by way of food – the universal love language. The sun set, and we enjoyed dessert under the stars, including Uchi’s Mango with Coconut Lime and Macadamia, and Tavernetta’s Tiramisu, which – trigger warning – will move you to tears!
Our team had so much fun collaborating with Chef Wortham. He’s massively talented, passionate about his craft, and a delight to have in our kitchen. These collaborations are one way we keep our creative juices flowing, and create community – not just with other chefs, but with people who truly appreciate food. We enjoyed meeting and sharing this experience with every single one of our guests. We can’t wait to see them again, and meet some new friends.
The next Garden Series dinner is on September 26 th , featuring New Orleans’ own Donald Link. Link is the owner of seven restaurants, including Cochon, Cochon Butcher, James Beard Award winning Pêche Seafood Grill, Calcasieu, La Boulangerie and Herbsaint, the restaurant that started it all, offering contemporary, seasonal Southern cuisine, inspired by French and Italian cooking. This multi-award winning chef is also socially conscious. In 2015, Link and his business partner, Chef Stephen Stryjewski, started the Link/Stryjewski Foundation to address the persistent cycle of violence and poverty as well as the lack of quality education and job training opportunities available to young people in New Orleans, by supporting organizations directly working to end this cycle. We’re huge fans of this chef, and we can’t wait to introduce you!
Tickets for the next Garden Series Dinner are $150, which includes an opening cocktail, dinner and dessert with wine and sake pairings.
Seating is extremely limited for this event. You can reserve your seat by calling the restaurant directly at (303) 444-1922.