Culinary Commencement Dinner

February 24, 2018
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Local Chefs Jennifer Russo and David Duarte have a new joint venture—and it kicks off on Feb. 24. These two decorated chefs have come together to create a unique “space share” at The Market Restaurant + Bar.
Russo and Duarte will share the restaurant space with two distinctly different restaurants on varying nights. Duarte’s new concept, “Finestre Modern Gastronomy” inside The Market will serve dinner only Sunday, Monday, Tuesday and the second and fourthSaturday of each month from 5:00 p.m.- 10:00 p.m. Duarte’s menu will change seasonally and will be five, seven or nine courses, paired with wine (or without). 
To celebrate this new concept, Russo and Duarte have created a “Culinary Commencement” Dinner:
Amuse Bouche
Oysters & Pearls
Oyster on half shell with champagne pearl, farm fresh crème fresh and fried chiffonade of oyster leaf
Smoked Duck Salad with Sous Vide Quail Egg
Mixed local greens with smoked duck breast topped with sous vide of quail egg finished with strawberry vinaigrette
Ruby & Yellow Beets
Ruby beets sous vide with red wine paired yellow beets sous vide in chardonnay served with goat cheese quark, honeycomb piece, chervil sprigs and extra virgin olive oil
Mint & Lime Brined Sea Bass Ceviche
Sea bass brined in lime, mint and pinch of ghost pepper with mint leave gremolata, dehydrated lime and house made chippas
Saffron Beef Wagyu Ravioli
Satsuma A5 Japanese Wagyu beef and crimson saffron threads in freshly made ravioli pasta with mushroom brodo and Parmesan foam
Crème Brulee Cake
Waygu fat vanilla cake with Madagascar vanilla crème brulee with Chef’s spun sugar crisp

Date: February 24, 2018 6:30 PM-9:30 PM

Location: The Market and Restaurant by Jennifer's | 3603 E. Indian School Rd. Ste A, Phoenix, AZ 85018

Admission: $85/PP++

Event website:

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3603 E. Indian School Rd. Ste A
Phoenix, AZ 85018

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