Guest chefs unveil specially created small plates at free tastings on the first Thursday of each month. James Beard Award semi-finalist Russell Klein of Meritage is featured in March.
After cooking in kitchens in southern France, Italy, and Manhattan, and acting as executive chef at W.A. Frost, Klein and his wife, Desta, opened Meritage in 2007. The French brasserie was recently named one of the “10 Best Places for Oysters on the Half Shell” in the United States by USA Today.
Chef Klein will be preparing samples of two items featured on Gather’s March menu:
-
Crispy Frog Leg: garlic-horseradish puree, parsley coulis, preserved lemon
-
Oysters Meritage
