Rooster & the Till has invited innovative pastry chef Lincoln Carson to partner on a sweet-meets-savory wine pairing dinner at the Seminole Heights restaurant next week.
Tickets for the eight-course, 40-seat Jan. 11 meal went on sale Monday and cost $150.
According to Carson, who most recently served as corporate pastry chef for the California-based Mina Group, the dinner allows for "a slightly different creative direction."
"It's not rare to bring savory flavors into my food but it's a nice switch to work on the flip side of that by putting together some savory items and bringing a pastry chef’s perspective to it,” he said in a press release.
Foie ganache, pink peppercorn rhubarb conserve, uni, pig head, Meyer lemon custard and beets are part of the menu's more than two dozen elements. The full lineup will be posted on the dinner's Facebook event, and wine selected by Rooster co-owner Ty Rodriguez will complement each course.
This article appears in Dec 31, 2015 – Jan 6, 2016.