April Bloomfield Launches The Breslin Downstairs, a New Monthly Dinner Series

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The first dinner, on July 29, will be inspired by Bloomfield’s new cookbook, ‘A Girl and Her Greens’

At the first dinner, guests will receive a copy of the chef’s latest cookbook.

On Wednesday, July 29, chef April Bloomfield will launch a new monthly dinner series called The Breslin Downstairs at Liberty Hall, the event space beneath The Breslin.

Each month, the dinner series will highlight “a unique aspect of wine and food culture, and celebrate the community of chefs, farmers, foragers, wine producers, writers, and epicureans who contribute to our vibrant culinary scene.”

The first of these dinners will feature a menu inspired by April’s latest cookbook, A Girl and Her Greens — pot-roasted artichokes with white wine, stuffed coppa, and sweet corn polenta.

A copy of the cookbook is included in the $150 ticket, and chef Bloomfield will be on hand to sign copies of the book during the evening’s cocktail hour.

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The dinner series has been scheduled through November, and includes a celebration of summer with a rosé and tomatoes, an Austrian wine and cuisine night, a Santa Barbara wines dinner, and an evening with California winemakers Rajat Parr and Jasmine Hirsch.