I love artichokes, especially when they’re fresh and in season. But it’s one of those delicious food that’s a pain to prepare, mostly because of all the prickly outer leaves.
So when I read about a four-course dinner featuring the artichoke as the main ingredient, I quickly signed up with the organizer, Jupiter Olympus, a cocktail partnership between noted bartenders Morgan Schick of the white-hot Trick Dog and Eric Quilty of Oakland’s popular Adesso.
The pop-up “Choke” dinner also featured Cynar liqueur, which was the night’s co-sponsor. And proceeds from the $30 admission went to Oakland’s People’s Grocery. Schick and Quilty’s Cynar-inspired cocktails were paired with dishes from chefs Chris Kronner of Kronnerburger and Kevin Cimino of St. Vincent’s Tavern.
In the dimly lit club environment of Bruno’s in the Mission, I enjoyed the light dishes that featured the artichoke, although sometimes I felt it was overshadowed by the other elements on the plate. It was my first time drinking Cynar, which is milder that absinthe but for some reason reminded me of it because of its herbal base.
Here’s a look at the four courses featured in Monday night’s Choke pop-up. Which dish would you be most interested in tasting?
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