Lady Chef Series Continues at St. Germain’s Café

continues next month chef Dawn Parks, who runs the Wild Thyme Catering and Events.

Prior to Wild Thyme, Parks was the corporate chef at the Sir Francis Drake Hotel’s Scala Bistro. Her culinary career has also included a stint with the Rice Restaurant at the W Hotel in San Diego and the Salk Institute, where she operated the café and managed the catering production for daytime events.

Parks will collaborate with St. Germain Cafe’s executive chef Kaitlin Ramos to create a dinner menu beginning August 1 and available throughout that month. Below is a rundown of what you can expect:

To Share:
French Onion Fondue + Fresh Baked Baguettes
Short Rib Sliders, Pickled Red Onion, Gruyere, Micro Cress + Brioche
Tequila Steamed Mussels, Piquillo Pepper Sauce, Mexican Crema, Cilantro + Scallion
 
Salads:
Roasted Asparagus, Butter Lettuce, Poached Egg, Chervil Butter + Carrot “Caviar”
 
Plates:
Roasted Beet Ravioli, Arugula, Caramelized Walnuts + Brown Butter
Seared Scallops, Semolina Griddle Cake, Herb Jam, Oven Dried Tomato Chips
Tuscan BBQ Short Rib, Three Bean Salad, Crispy Onion Strings
Rosemary and Garlic Lamb Chops, Honeyed Red Onion Confit, Herb Fries
 
Sweets:
Dulce de Leche Tiramisu
Caramelized Banana
Tres Leches Cake
Banana Mascarpone
Caramel Popcorn

Follow us on Twitter | Like us on Facebook | Sign up for our daily newsletter