Culinary Artistry Meets Performance Art

Jan 11th, 2013
By Clint Jolly

Reno’s premier art event venue has a new monthly series of must attend events for food and art lovers alike. Themed Thursdays will marry the performance arts with culinary arts on the third Thursday of each month throughout the year.

We have talked about Composition Café in the past. The last six months have gone well and it’s time for BJ and the crew to add another dimension to their offerings. Themed Thursdays are sure to impress. With live music from the area’s best local bands, live shows from local acting troupes and even opportunities for guests to get in on the action with murder mystery themed dinners; each event will feature a unique menu designed to match the entertainment and guest chefs will offer a welcomed twist throughout the year.

I’ve been lucky enough to get the invite as guest chef of two different events. February will feature a handful of local chefs each partnering with a local mixologist. Each team will tackle a course showcasing the pairing of the food with the cocktail. Then May will bring Reno’s first “Butcher Party” with me doing a demo on butchering a whole hog and Chef BJ and I creating a menu using all parts of the animal. Pairing each course with wine made it easy to tag with the moniker “Wine and Swine”.

An all inclusive price of $75-95 per person will include dinner, drinks, entertainment, gratuity and taxes. Each event will have a VIP option that includes premium seating, upgraded beverage service and more.

The first event of the series will be “Chicago Deep Dish and Blues” on January 24th, featuring guest chef Ryan Walker with his family recipes from the Windy City along with live music from the Jason King Band. $75 dollar level includes a variety of Chicago Deep Dish pizzas, salad, desserts, draft beer, wine and entertainment. For $95 you can upgrade to premium seating and champagne service. Both prices are ALL INCLUSIVE, with taxes and gratuity already included, giving you a quick and easy option for dinner and a show. Doors open at 5pm, with dinner and music from 6-9pm.

In addition to the regular Thursday events they will also be hosting a few wine dinners, roughly one per season. The first of which is February 8th featuring wines from the Constellation Portfolio. The menu is mouth watering-

Hors D’ Oeuvres

Pairing: Nobilo Icon Sauvignon Blanc

Kim Crawford Marlborough Pinot Noir

Mini Lobster Club Sandwich, Butter Poached Lobster, Crispy Pancetta, Gruyere Cheese, Micro Greens, Vanilla Bean Aioli, Foccacia Toast Point

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Wild Mushroom and Brie Tartlets

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Prosciutto Wrapped Pear, Roquefort cheese, Candied Pecan

First Course

Pairing: Ruffino Prosecco

Red Curry Coconut Soup, Lobster Wonton Pouch, Blood Orange E.V.O.O.

Second Course

Pairing: The Dreaming Tree “Crush” red wine

Field Green Salad, Brown Sugar Cured Duck Bacon, Fresh Blackberries, Beet Chips, Blackberry Vinaigrette

Entrée Course
Pairing: Mount Veeder Cabernet Sauvignon

Herb Roasted Chateaubriand, Roasted Butternut Squash and Yukon Gold Puree, Hericot Vert, Smoked Blueberry Bordelaise, Fois Gras Butter

Dessert

Pairing: Robert Mondavi Moscato D’Oro

Raspberry Chocolate Torte, Ginger Cardomom Ice Cream, Candied Black Cherry

For more information visit http://composition-cafe.com. To RSVP, please contact Steve Baucom, General Manager, at 722-0195 or steve@flavorfocused.com.

Here’s the list of Themed Thursday events throughout the year-

January: Deep Dish Pizza and Blues

February: Chef’s showcase dinner

March: Mardi Gras Seafood Boil

April: Improv at the museum

May: Wine and Swine, with guest chef/butcher Clint Jolly

June: Red wine and reggae

July: Artist rendition (tentative)

August: Shakespeare Dinner

September: Sushi sake pairing

October: Brew master dinner

November: Murder mystery dinner

December: Dinner and a Movie

Chef Clint Jolly is a Reno native who has spent most his life in the search of great food. The owner of Great Thyme Catering is happy to see a food revolution taking place in Reno and northern Nevada. You can read more from Clint on his personal blog