Dady's Underground Kitchen (DUK) #8!!

Allow me to cause your mouth to water with last night's menu:

• Hors d'oeuvres: Proscuitto di Parma wrapped greens; Meyer lemon and ricotta crostini with olive tapenade; romaine with Spanish piquillo peppers, cherry tomato and chevre; "what's in your fridge?" (more on this later)



• First course: jumbo lump crab salad with Minneola tangelo, baby arugula, heirloom tomato, avocado, and blood orange vinaigrette



• Second course: "bahn mi" with Meyer lemon and jalapeno-cucumber salad



• Third course: pan roasted duck breast with Okinawa purple sweet potato, bosc pear, zucchini and raspberry gastrique



• Fourth course: nutella parfait (pictured)

Hungry? Of course you are. This was Chef Jason Dady's (www.twitter.com/chefjasondady) eighth edition of his now-famous "Dady's Underground Kitchen."

We were honored to host the first edition last August, so this time, we visited the home of our friends Mike and Shauna. Each of the five couples brought two bottles of wine and enjoyed the starters in the kitchen while watching Chef Jason work and share his expertise. His excellent server Josh served the wine and the four main courses in the dining room.

For the "what's in your fridge?" starter, Chef Jason stuck his head into Shauna's pantry and fridge, pulled out a few things, and made an appetizer on the spot. (I am very grateful I didn't have to suffer this at my DUK; would have had a heart attack.) He whipped up a delicious apple, dried cherries and green chile chutney atop a cracker.

The crab salad was delicious and light. Opinions were somewhat mixed, but most agreed that the "bahn mi" (a Korean-style sandwich) was the big winner (see dessert caveat below). One guest even suggested he turn it into sliders and put them on the menu at Bin 555.

Before he served the dessert, he asked us our favorites, because "once you taste the dessert, THAT will be your favorite." I am not a big dessert person, so I was skeptical. But he was right. I've never heard so many oohs and aahs over a dish. Our group was only the second time he has served it (the first was a special event the Saturday night prior). Be watching for this fabulous concoction to appear soon on one of his menus (he wasn't sure which one just yet).

Some of Chef Jason's thoughts (these are paraphrases, not exact quotes):

• Great cooking is all about the balance of acid and salt.
  
• I enjoy doing these because it breaks down the barriers between chef and diner.
  
• It's all about showing that a "regular" kitchen can produce great food.
  
• The bahn mi was outside my comfort zone; I usually don't cook with Asian flavors.

It's clear that Chef Jason enjoys (and is very talented at) cooking, but he is also extraordinarily gracious in sharing his knowledge and expertise. Everyone there learned something last night. We are pleased and honored to have participated twice and hope to do so again in the future!