Dinner 8-15-15

Black eyed pea fritters with blueberry-tamarind sauce, chili-lime-cilantro slaw

Nigerian peanut chowder with sweet potato, spinach, green onions.

Tomatoes three ways: curry fried cherry, yellow pear mint-coconut chutney, garam masala brandywine sauce, served with amaranth-polenta cakes, sauteed kale, poached egg

Chocolate truffle cake with fresh raspberries and coconut

7pm, BYOB, $25-40 sliding scale, some back alley in Bayview

RSVP:

http://chezkate.com/questionnaire.html
Kate will get back to you by sending you an email from yummyaskrak@gmail.com

Dinner 7-18-15

Snap peas with beets, pea tendrils, pickled garlic, chili, lime

Hot and sour soup with kaffir lime, tomatoes, fresh shiitakes, cilantro

Green coconut curry with fresh herbs, spinach, sweet corn, fried tofu, red rice

Cashew custard with salted caramel sauce in a black sesame lace cookie bowl

6pm, BYOB, $25-40 sliding scale, some back alley in Bayview

RSVP:

http://chezkate.com/questionnaire.html
Kate will get back to you by sending you an email from yummyaskrak@gmail.com

Gypsy Dinner 6-27-15

I always think of my little laboratory of a kitchen as a gypsy wagon. There are pots and pans hanging from the walls, colorful chachkis from adventures here and there, and small natural wonders collected from the lakes and forests line my shelves. This summer I'm growing a lot of vegetables, and we will definitely have some basil and arugula by this time in June to share... maybe fresh snap peas! This menu combines the best of early summer with the cuisines of North Africa, the Middle East, and Eastern Europe. The summer season has begun, let's toast to outdoor dining! Check it out and spread the word!

Green lentil soup with peas, spinach, caramelized carrots, roasted cumin and coriander, cilantro, fresh lemon

Arugula, roasted eggplant, pickled labneh, red onion, pomegranite, smoked tahini maple dressing

Mazza plate: beet hummus with spicy pepitas; quinoa with caramelized onions, apricots, and almonds; fresh fava bean and cucumber salad with mint, grilled flatbread with sumac and sesame.

Lemon basil tart with coconut whipped "cream"

7pm, BYOB, $25-40 sliding scale, some back alley in Bayview

RSVP:

http://chezkate.com/questionnaire.html
Kate will get back to you by sending you an email from yummyaskrak@gmail.com

Pictures: The 2015 Season Thus Far!

Thank you everyone for being my guests! Hope to see you all soon!

Bollywood Dinner 4-25-15

Baby eggplants stuffed with ground almonds, carrot-ginger and spinach-garlic purees

Aloo tikki chat with chickpeas, mint and date-tamarind chutneys

Thali plate-- Vegetable tikka masala, mung dal with fried shallots and fresh peas, green beans with coconut, mango pickle, Kerelan red rice and papadam

Pistachio-rosewater-coconut ice-cream with cardamom tuiles

Tosa, Marilka and David's House, 7PM, BYOB, sliding scale $20-$40
Want to RSVP for this dinner? Please fill this out:
http://chezkate.com/questionnaire.html
Kate will get back to you by sending you an email from yummyaskrak@gmail.com

Vernal Equinox Dinner - 3-20-2015

Beltane is an ancient pagan festival that celebrates the Spring Equinox. Think of fairies foraging thru the forest for feasting druids. Yes!

Mead tasting

Potato and white bean soup with basil, pinenuts, and fried fingerling potatoes

Beet pancake, almond-horseradish cream sauce, warm asparagus-fiddlehead-ramp salad, served with a poached egg on top

Spaetzle with caramelized onions, rosemary, raw sheep's cheese, and dandelion greens served with leek and chestnut stuffed mushrooms

Honey-saffron goat milk panna cotta with pistachio brittle and edible flowers

7PM, BYOB, sliding scale $25-$40
Want to RSVP for this dinner? Please fill this out:
http://chezkate.com/questionnaire.html
Kate will get back to you by sending you an email from yummyaskrak@gmail.com

Chinese New Year Dinner-- 2-28-2015

Dim Sum-- 5 small plates:

Hot and sour soup with shiitake mushroom dumplings and slivered Chinese greens

Scallion pancakes with black garlic rice vinegar dipping sauce. Served with a side of red cabbage slaw with preserved garlic and chilis.

Sesame tofu with red pepper, grilled pineapple, and green onions.

Stir-fried szechuan  sticky rice cakes with sugar snap peas, tomato, egg, and peanut.

Salted cashew custard with black sesame lace cookies.

7PM, BYOB, sliding scale $20-$40
Want to RSVP for this dinner? Please fill this out:
http://chezkate.com/questionnaire.html
Kate will get back to you by sending you an email from yummyaskrak@gmail.com

Saturday, January 31 -- Winter Tapas

Friends! Let's say goodbye to January by welcoming back KRAK (Kate's Renegade Aboveground Kitchen)

1/31/15, 6:45, Kate's place, friends only.

RSVP for you and up to one guest by texting me. Your RSVP means this is on your calendar and you plan on coming. I can only serve up to 10 people in my apartment! First come, first serve :) Can't wait!

Winter Tapas: 5  small plates, $20, bring a bottle of wine, cider, or beer to share


-- Grilled kale with pomegranate seeds, olives, red onion, and tahini black garlic dressing

-- Butternut squash coconut bisque with cilantro-peanut chutney

-- Fried eggplant battered in chickpea flour, drizzled with honey and herbs

-- Polenta cakes with tamarind-tomato chickpeas and mint chutney

-- Key lime pie with gingersnap crust and raspberries