Chef Dan Moody of Relate Restaurant, a popular pop-up eatery, will join Executive Chef Adam Horton in the kitchen at Raphael for a collaborative dinner on one night only, April 17. The adventurous six-course prix-fixe dinner takes inspiration from both Horton and Moody’s bold and daring creativity in the kitchen.
Horton will begin dinner with Palm Sugar Cured Amberjack made with crispy taro, mint, cilantro, pickled daikon and lime. The second course will follow with Moody’s Uni & Scallops made with scallop crudo, uni ice cream, spicy tomato dressing and miso-sesame crumble. Horton will then serve Quail paired with carrots, kaffir lime, coconut and flavors of green curry.
As the dinner progresses to the fourth course, guests will indulge in Moody’s Beef Tartare made with beef heart, boudin noir, roti paratha and yellow curry. Horton will pleasantly surprise palates with his final dish of the night: 48 Hour Veal Cheeks paired with asparagus, creamed morel mushrooms and sauce périgueux. For a sweet ending to this savory sensation, Moody will serve guests his Chocolate Decadence dessert of flourless chocolate cake, Grand Marnier custard, vanilla cognac whipped cream, white, milk, & dark chocolate mousses, and orange & port sauce.
The prix-fixe menu is available for $65 per person not including tax and gratuity, and is available only on Tuesday, April 17 from 5:30 p.m. to 9:00 p.m. Wine pairings will be available. For reservations or for more information, please call (818) 505-3337 or visit raphaelonventura.com. Seating is limited.
