Events

Events

Several times a year, we host coursed dinners with a local winery, brewery, or other business, or create a themed dinner around a type of food, spirit, or cocktail. In addition, we offer special menus a few times year such as Valentine’s Day and New Year’s Eve. Check our Facebook page to see all of our upcoming special dinner menus or themed dinners. We also have weekly special offerings, so there is always something new to try!

Gallery

“Made by Hand: A Collaboration of Local Artists” features the creative works of six local ceramic artists and the chefs of del Alma who have met throughout the planning process and inspired each other to craft complementary pieces and menu offerings. All of the courses from the menu below will be presented and served on handmade ceramic dinnerware and paired with wines from Troon Vineyard.

Artists Renee McKitterick, Lynda Farmer, Susan Pachuta, Ted Ernst, Sandy Segna, and Jessica Hitzman as well as Certified Sommelier Nate Winters from Troon Vineyard (www.troonvineyard.com), will be in attendance for these very unique evenings of food, wine, and clay.

This special pairing event will be offered two separate evenings,
Thursday, November 14th and Friday, November 15th, both at 6:00pm.

Price is $95/person (includes wine pairings; does not include gratuity).or reservations, please email Jessica at banquetdelalma@gmail.com

“Made by Hand” Menu
created by
Executive Chef Conor Claffey-Koller
Pastry Chef Kaitlyn Neumann

First Course
Octopus and Potato
Charred and chilled Spanish-style octopus, olive oil poached potatoes, Spanish paprika aioli, chorizo relish, green onion

Second Course
Dungeness Crab and Ñoquis
Yuca ñoquis, butter poached Dungeness crab, wild mushrooms, crab bisque, salsa cruda, radish, jalapeño, sorrel

Third Course
“Frisée aux Lardons”
Chipotle-agave glazed bacon slab, egg yolk, frisée, fine herbs

Fourth Course
Duck
Roasted duck breast, crispy duck carnitas, beets, basil, orange, Ceylon, Pinot Noir jus, pea greens

Fifth Course
Chamoy Cake
Tamarind and date sponge cake, hibiscus buttercream, citrus-guajillo jelly, sea salt mousse, fresh plum

~ Menu items subject to change due to seasonal availability ~