Michael Mina Brings his Pop-Up from San Francisco to Washington, D.C.

Mar 08, 2016 Industry News
Industry News

Spring is just around the corner, and to speed its arrival in the nation's capital, renowned chef Michael Mina is coming to town to present a pop-up dinner experience from his popular, The MINA Test Kitchen restaurant. Mina, along with executive chef Joe Palma, will feature an exclusive menu showcasing dishes and flavors from the Mediterranean and Middle East, for one night only, at Bourbon Steak at the Four Seasons, Washington, D.C., on April 5. 

With two limited seatings at 6 p.m. and 8:30 p.m., guests will savor Mina's native understanding of the flavor profiles of his Egyptian heritage as he and Palma playfully meld them with those of neighboring lands of the eastern Mediterranean. Among the parade of inventive dishes influenced from the sun-drenched coastal countries will include:

  • Spicy Brokaw Avocado, Schug, Fried Walnuts, Shaved Radishes, Pickles, Katafi.
  • Roasted Cauliflower and Crispy Chicken Skin Hummus, Dried Cherries, Marjoram, Roasted Garlic, Tenbrink Olive Oil. 
  • Border Springs Lamb Trio in Matbucha: Meatball, Loin, Shoulder. 
  • Mango Sesame Tarta, Lime and Green Cardamom Frozen Yogurt.

The MINA Test Kitchen dinner builds on the success of similarly themed pop-ups that the James Beard Award-winning chef has recently hosted at The MINA Test Kitchen in San Francisco. At Bourbon Steak DC, each course is expertly paired with wines from the most extensive cellar in town; and don't be surprised if Palma keeps the flavors alive by adding a favorite item from the evening to his lunch menu.

The pop-up will transform a private room at Bourbon Steak into another world across the sea with warm blues, whites, tans, sands, and textiles by the expert hand of D.C.’s interior designer, Mark Chaikowski Design. The flavors that strike the palate will be every bit as refreshing as the scenery: and will evoke a good feeling of warmer days ahead.

Cost per person is $65; and an additional $55 with wine pairings of unique varietals coming from Greece and Italy.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.