June 2019
It’s June here at The District and we have lots of fun things in store for you guys! We're going to be starting a new promotion called “Flights & Bites” - it will be every Thursday night from 5-7pm in the upstairs Lounge. $20 per person and you get three Sommolier selected wines paired with three chef selected bites. For the first tasting, we are featuring Ahi Tuna Poke, a bit of dried Beef Skewer and a lovely little Mascarpone Cheese with a Poached Pear Tart, paired with some great wines selected by our Beverage Director, Lucas Bowes.
We are looking forward to June 7th, where The District is inviting our friends from Southtowne to enjoy a wonderful tasting! We will have all kinds of yummy food, wines, cheeses and charcuterie boards in store! It’s going to be fabulous. Also we're moving into the Bounty of Summer now and the local farms are flourishing with amazing fresh ingredients! A few of my favorite farms to visit are in Louisiana, where I get some of the best produce from, as well as in Navarre, Florida, where I have found gorgeous microgreens.
Speaking of June 7th, be sure to make your reservations to eat with us on the night of the Fiesta of Five Flags Coronation Ball. Also, for the first time since our opening, we will be open on a Sunday for our Father's Day Celebration. Come treat Dad to the best steak in town! I'm going to be doing a really cool whiskey-soaked, dry-aged ribeye special. I’ll be dry-aging a ribeye for three weeks that is wrapped in cheesecloth and soaked in bourbon. It’s going to be scrumptious! We will also have a filet and bacon-wrapped scallop dinner and a bourbon and pecan bread pudding dessert special on the menu, so come treat Dad right!
I will be featuring lots of fresh vegetables into dinner specials this month, including Shishito Peppers and beautiful Heirloom Tomatoes that are going to be in my new Gazpacho Panzanella Salad. This dish really combines a wonderful old world recipe with a new modern palette and technique. It’s going to be delicious! We’ve got some wonderful Collard Greens as well now available here at The District.
Look out for new desserts coming to the menu as well! The summer peaches are in season, especially local peaches from Chilton County, Alabama that we will be adding to our dessert menu. We are going to incorporate these peaches into a delicious cheesecake, crafted by our awesome Pastry Chef, Eden Galloway.
I just got back from Wooster, Ohio with the Certified Angus Beef Company. I had a really great trip up there at their Chef's Summit, where we got to go visit an angus beef farm and work with about 25 other amazing chefs from around the country. We cut and broke down an entire side of cattle - all different cuts and primals, and had a little impromptu cooking competition that my team was honored to win! It was a really informative and fun networking trip up to the heartlands to really get in touch with the people that supply this top quality Certified Angus Beef.
- Chef Josh