An Intimate Evening with Michelin-experienced, Chef Seth Blumenthal & Chef Camila Olarte

Experience an unforgettable night of refined cuisine at The Silo Cookhouse in The Horse Shoe Farm as we welcome Michelin-experienced, Chef Seth Blumenthal and parter Chef Camila Olarte for a private dining event. Together, they will present a beautifully curated multi-course tasting menu that showcases their exceptional technique, seasonal inspiration, and shared culinary vision.

This exclusive evening promises elevated dining in an intimate setting.

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The following sample menu is subject to change but offers a preview of the style and experience you can expect.

Canapes

Slash Creek Oyster & Green Apple Ponzu

Charcoal Roasted Beet Tartlet

Trout Toast, Smoked Trout Roe and Dill

Course 1

(Individual)

Cauliflower Velouté, Scallop, Apples, Kale

Share

Fire Roasted Leek, Celery Root Soubise, Egg Mimosa, Black Walnuts

Delicata Squash, Pecans, & Orange

Course 3

Local Grain Risotto, Massaman Curried Squash, Burre Noisette, Pumpkin Seeds

Share Course

Bread Service w/ Farm Butter

Course 4

New York Strip, Red-Wine Onion Jam, Porchinis

Trout, Fennel, Persimmon, Saffron & Pistachio

Sides

Roasted Root Vegetables

Roasted Sprouts, Shallots, Lardons

Course 5

Desserts (all to share)

Apple Tart, Candied Pecans, Whipped Local Cream

Roasted Sweet Potato Mousse, Toasted Marshmallow, Ginger Crumble

Canapés
Slash Creek Oyster & Green Apple Ponzu
Charcoal Roasted Beet Tartlet
Trout Toast, Smoked Trout Roe and Dill

Course 1
(Individual)
Cauliflower Velouté, Scallop, Apples, Kale
Velouté: onion, cauliflower, toasted sunflower seeds, white wine, chicken stock, and crème fraîche.
Scallop: cured in kombu, smoked over open wood.
Green kale purée, purple pickled cauliflower, and apple punches.

Share
Fire Roasted Leek, Celery Root Soubise, Egg Mimosa, Black Walnuts
Leek is cleaned and roasted whole with butter, thyme, bay leaf, and black peppercorn, then dressed in a mushroom-mustard vinaigrette.
Soubise: onion, celery root (or other root veg), fennel sweated and blended with stock, crème fraîche, 

chopped egg yolk, toasted black walnuts, and smoked trout roe.
Cipollini onions peeled, blanched, seared, and petaled.

Delicata Squash, Pecans, & Orange
Delicata squash cut in rings, roasted with sage, salt, and olive oil.
Fall squash roasted with ginger, garlic, thyme, and bay leaf, scooped and puréed with coconut yogurt or kaffir. Remaining is or cut into fun shapes.
All trim juiced, passed, and reduced to a squash caramel.
Toasted pecans tossed in spice rub (fall spice and heat).
Orange or pear and sage for garnish.

Course 3
Local Grain Risotto, Squash, Beurre Noisette, Pumpkin Seeds
Same squash purée from above but made as a Massaman. Pumpkin diced and roasted in brown butter, sage, lemongrass, and orange.
Pumpkin seeds.
Par-cooked farro, barley, or even wheat berry finished with stock, crème fraîche, Mimolette cheese.

Share Course
Bread Service w/ Farm Butter

Course 4
New York Strip, Red-Wine Onion Jam, Porcinis
New York strip is cleaned, marinated, and roasted over open fire.
Fat is rendered and used to confit porcini.
Shallots, onions, and garlic are caramelized and deglazed with red wine, blended until smooth.
Needs crispy garnish.

Trout, Fennel, Persimmon, Saffron & Pistachio
Trout is butterflied, brined, and roasted over coals.
Clarified butter steeped with saffron, lemongrass, and orange, made into a béarnaise.
Persimmons are glazed.
Fennel salad.

Sides
Roasted Root Vegetables
Local root vegetables roasted and tossed in orange juice, ginger, butter, and nuts.

Roasted Sprouts, Shallots, Lardons
Crispy Brussels sprouts with lardons and pickled shallots.

Course 5
Desserts (all to share)

Apple Tart, Candied Pecans, Whipped Local Cream
Apple butter set as a custard and filled into a tart mold, similar to key lime pie. Served with whipped Chantilly.

&

Roasted Sweet Potato Mousse, Toasted Marshmallow, Ginger Crumble
Sweet potatoes roasted, cleaned, and blended, then folded with whipped cream and gelatin to make a mousse.
Italian meringue treated like fluffernutter and caramelized like a marshmallow.
Ginger crumble and pecans to add texture.