Meddle Menu
1. Oyster, salsify, sea beans, oyster leaf, seaweed
2. The chicken or the egg?
3. Goat, baharat, juniper, carrot, dates, goat curds
4. Beet root, malted barley, coffee, dark chocolate, sorrel
Tuesday, January 17, 2012
Thursday, January 12, 2012
Tickets go on sale tomorrow!
Tickets for Meddle go on sale tomorrow. !!!
Tim has outlined the process on his Tumblr, http://timbereika.tumblr.com/ . Please reference there before purchasing to make it a smooth process with no confusion!
Stay tuned on Monday for the release of the menu !
Tim has outlined the process on his Tumblr, http://timbereika.tumblr.com/ . Please reference there before purchasing to make it a smooth process with no confusion!
Stay tuned on Monday for the release of the menu !
Monday, January 9, 2012
And so was born: Meddle
With the strong desire to cook creative food, cook once more with my friend and mentor Chef Tim Bereika from Secco, and the thought of bringing Richmond a popup that was exciting and new, Meddle was born.
We began to throw the idea around quite a few months ago, and solidified both of our desires to see our dream become reality. The difficult part from the beginning was figuring out where to start..where it would be, how we could do it, when, what we would cook, how we would create the menu.
Through back and forth emails, tweets, meetings, Facetimes(21st century cooks!), ongoing google documents, we finally released information and the confirmation of our endeavor.
Thus far it has been an incredible growth and beautiful thing to watch, and the excitement both Tim and myself feel is overwhelming. Perhaps we should film our next creative session-it is truly remarkable our relationship and ping-ing of ideas. The collaboration is brilliant-ideas, techniques, and ingredients that we will display momentous. The realization that it will all be coming to fruition in a few weeks is mind blowing.
And I can't wait to show you all what Tim and I can do in the kitchen.
I hope to see you there!
We began to throw the idea around quite a few months ago, and solidified both of our desires to see our dream become reality. The difficult part from the beginning was figuring out where to start..where it would be, how we could do it, when, what we would cook, how we would create the menu.
Through back and forth emails, tweets, meetings, Facetimes(21st century cooks!), ongoing google documents, we finally released information and the confirmation of our endeavor.
Thus far it has been an incredible growth and beautiful thing to watch, and the excitement both Tim and myself feel is overwhelming. Perhaps we should film our next creative session-it is truly remarkable our relationship and ping-ing of ideas. The collaboration is brilliant-ideas, techniques, and ingredients that we will display momentous. The realization that it will all be coming to fruition in a few weeks is mind blowing.
And I can't wait to show you all what Tim and I can do in the kitchen.
I hope to see you there!
Friday, January 6, 2012
Meddle
This should be fun. Be prepared for creative food set in a lovely environment. Tim and I are very excited about this and have been planning for months. Be there on Sunday or Monday, or miss out! Stay tuned to Tim and I's blogs and twitters for more information, and I hope to see you there!
Meddle, a Richmond pop-up restaurant from chef Tim Bereika of Secco and Collin Wagner, runs 2 days only February 19-20, 6:30-9:30PM in the Roosevelt space on 25th Street.
Meddle will be a limited-run, two-day restaurant that will “pop-up” in the Roosevelt while that restaurant is closed on Sunday and Monday night.
* 45 seats are available each night
* Four courses for $65, tax and tip for food included
* Beverages are available a la cart for an additional cost
* Menu available by 1/16
* Tickets can be purchased at Secco Wine Bar
* Seating times are staggered and available by request on a first come, first serve basis
* Cash only
* All ticket sales are final
* Please no special dietary requests.
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