Orange County is in for a major foodie treat when Chef Ryan Carson brings his touring restaurant, ‘Pri-vē, to taco asylum for a nightly tasting at 7 p.m. on select dates, on Sunday, Feb 12 to Tuesday, Feb. 14., Monday Feb. 19 and Tuesday, Feb. 20, and Sunday, Feb. 26 and Monday, Feb 27. taco asylum’s Executive Chef Greg Daniels is lending his kitchen and opening his doors to Chef Carson, formerly Chef de Cuisine at AnQi, for a pop-up stint where diners can enjoy ‘Pri-vē’s 11-course tasting menu for $99 per guest (excludes beverages, tax and gratuity). ‘Pri-vē, his touring pop-up restaurant, has thrilled diners in Los Angeles and hopes to open a permanent location later this year.
Chef Carson known for mastering molecular gastronomy, and Pri-vē’s inventive menu will include some complicated scientific food wonders, yet he’s also bringing guests a taste of “nostalgia and playfulness” such has his interpretation of an Otter Pop; and a filet mignon with celeriac creamed spinach, black garlic, bone marrow, and truffled ‘tater tots’; and for dessert, a chocolate banana milkshake, chewy peanut butter ice cream, pretzel crisp, and micro celery. The menu will focus on globally influenced “post modern American” dishes. For the complete menu visit, tacoasylum.com.
Wine will be available for course pairings, along with taco asylum’s choice of craft beers and specialty non-alcoholic beverages, at an additional cost.
Some nights are sold out, however you can be added to the waiting list.
Reservations can be made by calling 909.576.9210 or emailing ryanjcarson1@yahoo.com, for more information, visit chefryancarson.com/tacoasylum.
‘Pri-ve at taco asylum is at The CAMP at 2937 S. Bristol St. B102 in Costa Mesa.
Evening at Home
Make your Valentine’s Day even more special by spending it at home with your loved one savoring an aphrodisiac inspired dinner for two delivered right to your front door. A Restaurant and Fleur de Lis Events have teamed up to present a drop off includes a 5-course dinner at $85 per person, and upgrades are available.
The menu includes Provence green grape spheres or shrimp cocktail or caprese skewers; second course includes grilled artichokes or grape leaves or truffle mac & cheese; third course includes hearts of palm salad, or a Caesar salad, or butternut squash soup with dried cranberries and candied pecans. The fourth course choice includes prime short rib with root vegetables or jidori chicken with hazelnuts and thyme or butternut squash ravioli with a sage butter. Couples choose 1 item from each course category.
For reservations, call 949.290.9873, and more information visit fdleventsinc.com.
