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Al Asador
Polly's Paladar
Nevada City, CA
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Al Asador
THIS IS A REALLY GOOD STORY.  

I have a distinct memory of being in Amalia's kitchen in Tulsa, Oklahoma.  We were probably 16 & 18 years old.  Her home was another world.  Every nook and cranny had purpose and there was art everywhere.  The hooks on the wall for your belongings were art.  The curtains on the windows were so simple and unlike any I had ever seen.  The books along the staircase were clearly intentionally ordered by some logic that I couldn't ever understand, but I always knew there was something sacred about them.  There was sacredness in everything about Amalia.  We would spend hours on the roof under the stars.  Her family's simple pleasures felt so real to me and I wanted to be immersed in those delights as often as possible.  Her mother became a woman I so admired, just by the cadence of her laugh alone, that I so often mistook Tuesday for Thursday or brunch for dinner.  I believe it was with Amalia that I first experienced the art in simplicity.  In her kitchen, that very day of summer, which will always be in my memory, I watched Amalia reach for a soft dark red tomato and slice it right down the middle.  She pulled out a drawer and her fingertips slipped into a small bowl of course salt.  She sprinkled the salt across the open and wet side of the summer fruit and then lifted the entire half to her mouth.  She ate it just like that.  Juice dribbling down the side of her mouth, she managed to smile and say, "It's sooooo good". Now I am not proud that it had never even occurred to me to salt a tomato and eat it alone.  In fact, I didn't enjoy the fruit much at all.  It could've been for many reasons, but there is no need to get into that right now.  No need to preach to the choir.  So I followed her lead and still remember the perfection in that simple dish.  We didn't even sit to eat.  We just devoured them over the sink on that summer day relishing in tomato's gift.  I felt so lucky to know Amalia and her mother, Olivia.  I am so lucky to have found Amalia that day long ago in the upstairs cafe at Chez Panisse where I shrieked with joy as I looked up from my dinner to see her standing at my table in one of the best restaurants on the west coast (in a chef's coat, no less).  She shushed me quickly and I have wanted her here ever since.  Finally that day has come.  How we both ended up in the yum industry is a who knows how type scenario to me!  I am just glad we found each other again and are coming together in this way to share for my people (YOU) here in Nevada County.



A BIT MORE ABOUT MY DEAR AMALIA:

Our August chef, Amalia Mariño, is from our beloved Oklahoma, where Amalia and Megan met.  They were but wee babes in high school when they discovered that they even shared a birthday.  Amalia was born and raised in Tulsa.  Her first experiences of food consumed directly at the source were at her grandfather's farm in northeastern Oklahoma and during summers spent at her family's dairy farm in Colombia.  In 2002, she earned a BFA in Ceramics and Art History from the Kansas City Arts Institute.  Eventually, she gave up her career in the arts and completed courses at the National Gourmet Institute in New York.  She began to cook professionally.  She mentored for several years under Ignacio Mattos at Il Buco and with RL King at Hundred Acres before leaving Manhattan in 2010 to accept a job at Chez Panisse in Berkeley.  She has been a cook there ever since.  
 Many traditions influence Amalia's cooking.  For this menu at Polly's Paladar, she will be drawing from her love of South American food as experienced through her family and travel, as well as time spent working with chefs in Argentina and Uruguay.  As ever, the principles of Slow Food and the incredible quality and diversity of produce in California are the guiding and inspiring forces to any meal Amalia cooks.  Seats are already halfway sold out!  ¡No se demure!

Pescatarians are welcome to attend, but strict vegetarians might consider the meal unappealing.


MENU:

papa crilloa, ají
padrone peppers, lemons, sea salt

mussels escabeche, grilled levain, aioli,
flowering coriander

James Ranch lamb al asador with pimentón, shell beans cooked over the fire, Jimmy Nardello peppers, chimichurri

fruit and cream



MENU IS SUBJECT TO CHANGE
NO REFUNDS


"In a fragile vase
In your chamber are
Preserved butterflies
That when touched by
A brilliant sun ray
Turn to mother-of-pearl,
Pieces of iridescent
Evening sky
Or opaline glimmer
Of velvety wings;
There the azure
Daughters of the air,
Mercurial wings
Now fixed forever,
Wings that traversed
Unexplored valleys
That like the desires
Of your enamored soul
Seem, at dawn,
To be revived
When you unlatch
Your windows and sun
Explodes in your eyes
And in crystalline panes."

-José Asunción Silva

BE MINDFUL AS TO WHICH SEATING YOU ARE RESERVING AT THE TICKET LINK.

Location

Polly's Paladar (View)
107 Mill St.
Nevada City, CA 95959
United States
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Categories

Food

Minimum Age: 21
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

Contact

Owner: Polly's paladar
On BPT Since: Aug 14, 2012
 
Polly's Paladar
www.pollyspaladar.com

Attendees

Erika K.
Nevada City, CA United States
Aug 09, 2014 7:37 AM
Amy J.
Nevada City, CA United States
Aug 09, 2014 7:37 AM
Patricia N.
Nevada City, CA United States
Aug 08, 2014 11:02 AM
John W.
Nevada City, CA United States
Aug 08, 2014 11:02 AM
William E.
grass valley, CA United States
Aug 08, 2014 10:11 AM

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