Where We Were: 48 Nights

All 75 tables were full at 48 Nights as guests waited in anticipation of a truly unique dining experience. Chef Staniford met with a loopy mushroom dealer to score some local morels for his main entrée and had help from a Native American named "Running Squirrel" to provide wild greens. Talk about an interesting night...

6 photos
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Annie Potasznik
Entrée: Brazos Valley Stone Ground Polenta with local morels, cipollini onions, dominion farms egg and bright lights chard
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Annie Potasznik
Chef Blaine Staniford prepared a delicious vegetarian menu on behalf of Grace in Fort Worth. He met with a loopy mushroom dealer to score some local morels for his main entrée and had help from a Native American named "Running Squirrel" to provide wild greens. Talk about an interesting night...
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Annie Potasznik
Amuse: Running Squirrel foraged wild greens (Running Squirrel is the name of a Native American who literally foraged in the wild for these greens.)
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Annie Potasznik
Entrée: Brazos Valley Stone Ground Polenta with local morels, cipollini onions, dominion farms egg and bright lights chard
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Annie Potasznik
2nd Course: Spring Pea Soup with Horseradish, chickpea pesto and smoked Marcona almonds
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Annie Potasznik
After dinner guests noshed on specialty chocolates made by the local North Oak Cliff confectionary Dude, Sweet.
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