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Jam at Night Pop Up with Ryan Poli

For over a year, Ryan Poli has been traveling and cooking all over the world, most recently at Noma’s pop-up in Japan. This dinner, hosted by Jam Restaurant, took place in Chicago where he returned for a brief visit. You can find him at The Catbird Seat in Nashville where he is Executive Chef.

SNACKS Potatoes, vinegar, cod

SNACKS Potatoes, vinegar, cod

Jam At Night Pop Up with Ryan Poli

Jam At Night Pop Up with Ryan Poli

2015_10_01 ryan poli at jam 003

SNACKS Fermented corn, custard, liquid paprika. Romaine hearts, anchovy, cured egg yolk. Prawn, finger lime, fish skin.

TART Pumpkin, sea urchin, dried mushroom shell

TART Pumpkin, sea urchin, dried mushroom shell

PASTA Bucatini, cured citrus, scallop bottarga

PASTA Bucatini, cured citrus, scallop bottarga

CREPE banh xeo, porkbelly, cucumber, herbs

CREPE banh xeo, porkbelly, cucumber, herbs

CREPE banh xeo, porkbelly, cucumber, herbs

CREPE banh xeo, porkbelly, cucumber, herbs

STEAK umami crusted strip steak, eggplant, miso, kale

STEAK umami crusted strip steak, eggplant, miso, kale

Jam Restaurant Chicago Chef: Ryan Poli

Oops. Ate the dessert so here’s a photo of one of Erin Hayes’ (Lost Lake) cocktails. The dessert was CHOCOLATE crémeux, comb oil, puffed wild rice, orange.

Info

The Catbird Seat | 1711 Division St, Nashville TN615 810 8200

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