From their first pop-up dinner which focused on items with healing properties, to their second dinner based on “progressive Southwest”, the guys behind Sanar do not take what they do lightly. Their third and final dinner of the year, scheduled for October 6, will take place at Reilly Craft Pizza + Drink.
“The concept behind this (final 2014) Sanar dinner is to highlight what the southwest and farmers have to offer for the month of October,” says Sanar’s Dave Valencia. “Each ingredient has been selected and will be highlighted in the best way possible. In order to achieve this we pair the ingredient with familiar and unfamiliar components. This has been our approach ever since the beginning of Sanar.”
Already in the works of becoming a full-fledged restaurant, Valencia hopes to open within the next year.
“We have a potential location and plan on keeping the tasting menu as an option along with an a la carte menu.”
Valencia, who is also line lead at Agustín Kitchen by day, says no further Sanar dinners are planned for 2014.
As far as the next dinner goes for Sanar, summer 2015 will be the soonest to expect a fourth installment. With both Sanar chefs working in other restaurants, including Brian Smith, Executive Chef at Acacia, extra time for planning the meticulously crafted dinners is slim. Private in-home dinners to parties no larger than 8 are available, however.
Sanar 10 Course Pop-Up Dinner at Reilly Craft Pizza + Drink Menu
- Eggplant – Parmesan, Olive Oil, Parsley
- Kohlrabi – Walking J Tartare, Garlic
- Beet – Fennel, Orange, Hazelnut
- Watercress – Salmon, Parsnip, Turnip
- Basil – Shrimp, Sand, Strawberry
- Potato – Leek, Parmesan, Black Truffle
- Pumpkin – “5 Ways”
- Grape – Coriander, Lime
- Radish – Strawberry, Avocado, Micro basil
- Fig – Buckwheat, Flax, Cherry, Walnut, Delice
For more information or to book your seat at the table for Sanar, please visit www.sanarfood.com.
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