Join guest chefs-in-residence at Gather by D’Amico as they unveil specially created small plates during free tastings on the first Thursday of each month. Steven Brown of Tilia is featured in May.
The recipient of numerous rave reviews while serving as executive chef at Minneapolis’ Levain and Porter & Frye, Brown has cooked in New York City; Modena, Italy; and Mexico’s Yucatan Peninsula.
Here in the Twin Cities, he’s been called “one of the biggest cooking talents this town has ever produced” by James Beard-award-winning food critic Dara Moskowitz Grumdahl, while food scribe and Travel Channel host Andrew Zimmern has said Brown “makes the best food in town, dish-for-dish, pound-for-pound.” With Tilia, the title of restaurateur is added to Brown’s formidable resumé.
Chef Brown will be preparing samples of two items featured on Gather’s May menu:
Wild salmon gravlax with dill, tangerine essence, rye bread and flying fish roe butter
Seared scallop with parsnip purée, capers and bacon emulsion