Chef Zach Meloy and Chef Joey Ward have partnered up to host a collaborative 6 course dinner with wine pairings on June 21st. Hosted at Better Half, the evening will begin with cocktails and snacks at 6:30pm followed by a 7:00pm start to dinner. Each chef will take a turn serving up the courses and the evening will conclude with celebratory truffles and cordial. 

Course 1:  "squash".... grilled squash, smoked eggplant miso, whipped coconut, puffed wild rice

Course 2:  "blackberry".... crudo of diver scallops, thai green curry, blackberry ice

Course 3:  "tomato".... roasted trout, heirloom "bloody mary", fermented chayote, basil oil

Course 4:  "peach".... smoked duck breast, peaches several ways, burnt onion, ramps from last spring

Course 5:  "cucumber".... burrata, cucumber gazpacho, basil seed,

Course 6:  "corn".... fermented black corn cake, sweet corn ice cream, caramel corn ganache, dark chocolate, huitlacoche