October 30, 2020
5:30-7:30 pm (25 tickets available)
8-10 pm (25 tickets available)
6249 Hwy 9
Felton, Ca, 95018
Come experience the art of entertaining as we recreate the social dining scene at Wylder Space in Felton. It's a space designed for us to gather. Together.
Starting October 30, 2020 Molly Bravo (the founder and creative spirit of Wylder Space) will be inviting guest chef's from across the Central coast of California every 2 weeks to showcase their personal style and vibe in a unique and boutique collaborative dining experience. Each event will be designed with close attention to detail, set and setting by Wylder Space.
Each menu is hand crafted and tailored to highlight the chef's personal style, plated presentation and flavor profile, paired with craft beer, wine & cocktails.
October 30 will launch this new series, we've lovingly coined Ronin.
Ronin
Def: A rōnin (浪人, "drifter" or "wanderer")[1][2] was a samurai without a lord or master
Guest chef Joshua Hanoka, is the founder and visionary behind Braise in Willow Glen, as well as 4 other restaurants and bars in the South Bay.
Since Braise opened in the Willow Glen neighborhood of San Jose, getting into its lime-green barn-style door without a reservation has been difficult. Braise is a Willow Glen restaurant focusing on share plates, select main courses and a full craft cocktail bar.
Braise offers an upscale twist on classic comfort foods, meat savvy dishes, and a modern take on seasonal vegetables.
With a focus on quality, Josh rotates his menu regularly to incorporate locally sourced and seasonal ingredients whenever possible.
Armitage Wines is a sustainable, family run, small production winery, with six acres of Pinot noir positioned 8 miles inland from the ocean at 1,100 feet. The Armitage label reflects Brandon’s interest in the esoteric sciences. The labels incorporate sacred geometry, the shapes and patterns through which we view the world, and through which Armitage Pinot noir evolves as a living thing in her fullest creation.
“My philosophy is to mesh the energy of the separate components of wine in a symbiotic relationship that expresses the character of the wine in its purest form.” - Brandon Armitage, Winemaker.
The Menu
-Amuse bouche
Ricotta and fresh pea toast with crispy prosciutto
1st - pork rilletts & duck liver mouse
*2019 Armitage Rosé of Pinot Noir, Heart O’ the Mountain Vineyard
2nd - lobster and crab crepes with a lemon butter and dill sauce
*2019 Armitage Chardonnay, Alaya Vineyard
3rd - herb crusted New Zealand lamb chop with rouge river blue, bacon lardons, rosemary and pomegranate
*2018 Armitage Estate Pinot Noir, Heart O’ the Mountain Vineyard
4th - “Marchand de Vin” filet of beef in a wild mushroom and red wine demi glacé
*2016 Armitage Cabernet Sauvignon, Tin Cross Vineyard,
5th - chevre cheesecake with spiced Pinot noir poached pear and dark chocolate dipped figs
*2018 Armitage Reserve Pinot Noir, Heart O’ the Mountain Vineyard