Warm, wet summers can only mean one thing: the melon crop is good. Celebrate the bounty of this year’s watermelon harvest with a four-course watermelon dinner at Forage on Tuesday, September 12th. Chef Eric Cooper has been busy pickling, curing, and salsa-fying lots of Citrullus lanatus for this week’s dinner, which includes dishes like Watermelon “Pastrami” with Mustard Seed Brittle, Smoked Garlic Mayo, Rye Crackers; and Steak Adobo with Watermelon Salsa, Spiced Rice, Black Beans. Each course will be expertly paired with a selection of natural wines from California, courtesy of wine guru Stan Hilbert, and you can take a peek at the whole menu below. Should the weather cooperate you can reserve a spot out on the patio, or tuck yourself inside if the rain persists. Dinner is $105 per person and you can reserve a spot here. If you prefer a glass of cold wine on your own couch to enjoy your watermelon, order your dinner to go here for $160 (serves two people).
Watermelon Dinner Menu
OMNIVORE
Watermelon Rind Gazpacho
Charred Green Tomato, Farmers Cheese
2022 Valdigue Pet Nat, Cruse, Sonoma
Watermelon “Pastrami”
Mustard Seed Brittle, Smoked Garlic Mayo, Rye Crackers
2021 Riesling on Skins, Miles Garret, Willow Creek
Steak Adobo
Watermelon Salsa, Spiced Rice, Black Beans
2021 “Benitoite,” Stirm, San Benito
Financier
Watermelon Sorbet, Mayapple Syrup
2019 BBX Dessert Wine, Absentee
VEGETARIAN
Watermelon Rind Gazpacho
Charred Green Tomato, Farmers Cheese
2022 Valdigue Pet Nat, Cruse, Sonoma
Watermelon “Pastrami”
Mustard Seed Brittle, Smoked Garlic Mayo, Rye Crackers
2021 Riesling on Skins, Miles Garret, Willow Creek
Eggplant Adobo
Watermelon Salsa, Spiced Rice, Black Beans
2021 “Benitoite,” Stirm, San Benito
Financier
Watermelon Sorbet, Mayapple Syrup
2019 BBX Dessert Wine, Absentee
