The Kessler Theater in Oak Cliff threw its second Supper Club last night, inviting local hungry people to sample the culinary stylings of Kelly Hightower, recently announced as the new chef for something called Wild Salsa.
The monthly event, which is sponsored by this very blog, opened with an apps and booze session at the bar, followed by Hightower's sit-down four-course meal. Latin jazz vocalist Nina Katrina provided post-meal entertainment.
That there is a Jicama, blood orange and cucumber salad with cumin agave nectar vinaigrette.
The salad was followed by a fish tostada with black bean mojo and pickled ramps. The tostada was originally advertised as Hamachi, but I think Hightower said it was something different -- snapper, maybe? Sorry. My seafood knowledge ends at Van de Kamp's.
The main course was a beast: lamb shank with barbacoa wild mushroom tamal and salsa boracha.
And then, dessert. It wasn't on the menu Hightower sent over earlier in the week, but it was some sort of syrupy, something-drizzled banana crepe. I want to live inside it.
The Kessler's next Supper Club is scheduled for June 9 and will feature chef Tim Byres and String Quartet MilkDrive. Stay tuned for City of Ate for details.
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