What better way to start a month of romance than with a date night to make your special someone swoon. Join us at St. John’s Restaurant for a sustainable seafood dinner in support of our Serve & Protect initiative. Reflecting on seasonal and local flavor, the chef at St. John’s will deliver a menu evoking a sense of comfort and purpose.
Includes gratuity, recipes and (1) glass of wine with main course
Menu:
Steamed P.E.I. Mussels
kale, Yukon gold potatoes, leeks & chardonnay
North Carolina Trout
parsnip-potato purée, Crabtree Farm’s greens, poblano peppers, capers, lemon & brown butter
Milk Chocolate Mousse
joconde, candied chestnuts & milk chocolate
About the Chef:
Rebecca Barron
Executive Chef- St. John’s Restaurant
A transplant from Milwaukee, Wisconsin, Chef Barron has always loved the kitchen. The sounds, people, food and way of life enchanted her from an early age. Being the eldest in a large family, she grew up cooking and stewing and chopping. In her early twenties, she travelled throughout the states and Europe, sampling and enjoying countless inspiring cuisines. Chef Barron began cooking professionally at The Walden club in 2002, and from there moved on to Hiroshi’s and Table 2. She spent 4 years at Table 2 under Executive Chef Eric Taslimi and learned an appreciation for farm to table cooking and the importance of fresh, amazing ingredients. In 2011, she sought out work under the prestigious Chef Daniel Lindley of St. John’s Restaurant. Cooking under him for 3 years, she honed her creativity and eventually took over as Executive Chef. Barron strives to refine and improve her craft each night. She believes that high quality, and fresh seasonal ingredients are essential for creating dishes that are clean, simple, and delicious.
|