Step into the Main Gallery of Riverviews for a night inspired by some of Salvador Dalí’s most avant-garde recipes and artistic whimsy.
The surrealist cuisine of the night will be a faithful interpretation of some of Dalí’s most cerebral works of art. Think imaginative. Experimental. Unsual. Just like Dalí.
We will tantalize you with never-seen-before dishes and a general attitude that annihilates all former rules of how to behave at dinner - Inspired by Dalí and with Dalí and Gala as masters of ceremony. Throughout the night, you’ll also have the opportunity to partake in surrealist parlor games such as exquisite corpse.
April 27th, 2019 • 8:00PM (Doors open at 7:30PM)
5-Course Meal created by Chef Jason Arbusto (of Daughters and Sons and Waterstone)
Tickets are limited: $125 Per Seat
**TICKETS ARE NOW SOLD OUT!**
APPETIZER
Deviled Eggs with Caviar
Though it's Dali’s cookbook, not all of the recipes originated in the artist's kitchen. He thanks the chefs of famous Parisian establishments for their "highly gastronomical recipes, including the famous Maxim’s, an art nouveau restaurant he frequented, and which provided the inspiration for this appetizer.
Escargot in Shells
There's an entire chapter devoted to snail and frog dishes in Dali’s Cookbook — with seven variations of snails alone. Clearly Escargot had to be on our menu, inspired by a la Chablisienne – a recipe given to Dali by Le Buffet De La Gare De Lyon.
Crab Stuffed Mushroom
Inspired by the Crabmeat with mushrooms recipe, at which Dali points out:
Of course, it is easy to enjoy these crabs – since they can be eaten with a small spoon (rather than requiring a nutcracker for shells)
FIRST ENTRÉE
Pesvia Crawfish in a Puff Pastry
Dali was a connoisseur of Crawfish (also called Crayfish), so much – that his cookbook offers over 20 recipes. This course is inspired by Dali’s introduction to his Peruvian Crayfish recipe – to which he noted:
Crayfish make a royal dish, albeit an expensive one!
SECOND ENTRÉE
Beef & Onion
A delicious, intensive laboring Dish made with locally sourced beef - to which Dali notes – must be served very hot!
THIRD ENTRÉE
Poached Oysters in Shells with Bay Scallops
Inspired by page 68, titled a la Briolette to which Dali adds:
Choose nine good-looking Oysters!
- VEGETARIAN OPTION -
Spring Vegetable Fricassee
A main course for those who prefer to avoid meat, fish or shellfish. Please advise if this is you and which main course should be exchanged for this exquisite French Specialty.
DESSERT
Passion Fruit Cream with Coconut Martini Foam
While Salvador Dali has the inspiration recipe displayed as simply Fruit Cream on page 215. Chef Jason Arbusto has added a bit of personal surrealism with Coconut Martini Foam.
Surely, Dali would approve!
CHEF JASON ARBUSTO
Culinary Director of Shoemakers American Grille, Waterstone Pizza , Craddock Terry Hotel & Event Center and owner of Daughters & Sons Pizza.
Jason brings years of classical and modern global culinary experience from the 5-star 5-diamond Ritz-Carlton in Naples, Italy. After working under master chefs Alain Ducasse (3 Michelin Stars, 2nd best restaurant in world 2002); Jean-Francois Piege (2 Michelin Stars); and Les Freres Porcel (2 Michelin Stars), Jason became executive chef in Las Vegas at Restaurant Mix (largest 1 Michelin Star in World). He then went to the San Francisco Bay area, working with Phil Lesh’s Terrapin Crossroads (Grateful Dead) and The Battery Social Club. Jason is the culinary chef of Waterstone Pizza and Shoemakers American Grill restaurant in addition to being the proprietor of Daughters and Sons Pizza.
