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February 11, 2019

Recapping our epic Meat & Potatoes dinner

Our first annual dinner got rave reviews all around thanks to six incredible chefs


On Sunday, Feb. 10 at Stoke, we hosted our first annual Meat & Potatoes dinner. The dinner drew a dining room of guests who were ready to let their palates be challenged, and the six chefs who took part delivered.

Those chefs were Chris Coleman of host restaurant Stoke, Samantha Allen of Wenworth + Fenn, Jamie Barnes of What the Fries, Ben Philpott of The Stanley, and Alyssa Wilen of Chef Alyssa’s Kitchen. Former Asbury executive chef Matthew Krenz provided an arrival bite for guests, then co-hosted the evening with Unpretentious Palate‘s Kristen Wile to talk about sustainability and the importance of eating more than prime cuts of meat. Pairings were provided by Stoke’s sommelier Todd Brinkman.

Missed the dinner? Check out the photographs below, taken by Peter Taylor, photography wizard and half of documentary series Order/Fire.

 

Chefs Matthew Krenz, Ben Philpott, Chris Coleman, Alyssa Wilen, Jamie Barnes and Samantha Allen took part in an Unpretentious Palate dinner that required each course to use meat and potatoes in an innovative way. Photographs by Peter Taylor

As guests arrived, they were served a grillade of brisket served over a sweet potato grit cake by chef Matthew Krenz. Photographs by Peter Taylor

Chef Chris Coleman, UP’s Kristen Wile, and chef Matthew Krenz welcome guests to the first Meat & Potatoes dinner. Photographs by Peter Taylor

Chef Ben Philpott’s venison tartare, with coriander, a gin gastrique, and potatoes. Photographs by Peter Taylor

The welcome cocktail, called Pear Me Up, is available on Stoke Bar’s menu. Photographs by Peter Taylor

The first course, venison tartare by chef Ben Philpott, is ready to be served. Photographs by Peter Taylor

Chef Ashley Boyd of 300 East listens intently as the next course is introduced. Photographs by Peter Taylor

Every course was Instagram-worthy! Photographs by Peter Taylor

Chef Ben Philpott of The Stanley plating his venison tartare. Photographs by Peter Taylor

Jon Wile (Mr. Unpretentious Palate) tends the check-in desk outside of Stoke as guests arrive for the dinner. Photographs by Peter Taylor

What The Fries co-owner and chef Jamie Barnes puts finishing touches on his plates. Photographs by Peter Taylor

A closer look at chef Jamie Barnes of What The Fries’ beef tongue marmalade with tallow and blue potato biscuits and potato peel cracklins. Photographs by Peter Taylor

The Chef Alyssa’s Kitchen team plating chicken livers. Photographs by Peter Taylor

Chef Alyssa introduces her course. Photographs by Peter Taylor

Chef Alyssa Wilen served fried chicken livers with oxtail and mushroom gravy, fennel salad, and mashed potatoes. Photographs by Peter Taylor

Chef Alyssa Wilen of Chef Alyssa’s Kitchen ladles out oxtail and mushroom gravy, part of her chicken liver dish. Photographs by Peter Taylor

The dining room at Stoke was full of adventurous diners for six courses of meat and potatoes—none of which used prime cuts of meat. Photographs by Peter Taylor

The chefs work together to plate each course as they go out. Photographs by Peter Taylor

Chef Chris Coleman of Stoke does a final check on his barbecue goat course, with whipped chevre, crispy sweet potatoes, and greens. Photographs by Peter Taylor

A close-up shot of chef Chris Coleman’s dish, made using goat. Photographs by Peter Taylor

Chef Ben Philpott of The Stanley helps plate the final course, chef Samantha Allen’s (pictured to his left) chocolate potato tart. Photographs by Peter Taylor

Samantha Allen of Wentworth + Fenn plates her dessert. Photographs by Peter Taylor

Chef Samantha Allen’s dessert, a chocolate potato tart with hazelnut crumble, banana cremuex, and a pork fat and porter butterscotch. Photographs by Peter Taylor

An Unpretentious Palate subscriber enjoys sommelier Todd Brinkman’s pairing of port with dessert. Photographs by Peter Taylor

From left to right, chefs Jamie Barnes, Ben Philpott, Samantha Allen, Chris Coleman, Alyssa Wilen, Matthew Krenz, and Unpretentious Palate‘s Kristen Wile. Photographs by Peter Taylor

Guests enjoying dinner and good conversation. Photographs by Peter Taylor

Unpretentious Palate founder Kristen Wile, The Stanley’s Ben Philpott, and chef Alyssa Wilen of Chef Alyssa’s Kitchen celebrate a successful dinner. Photographs by Peter Taylor

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