Kiln to Table: Danny Parada & Ian Lanphear (Isidore) - Sun, June 1st, 6PM
There’s perhaps a misunderstanding about Texas, that it’s all brisket and queso—and brisket inside queso (and we’ll take two for the table, please). Although no one could pry tajin-rimmed frozen margs out of our cold Texas hands, we’re more than this. Our local foodways are abundant with native plants and carefully farmed herds. Isidore—a restaurant down in San Antonio’s Pearl District, abutting the expansive Pullman Market—gets it.
Ian Lanphear’s days off aren’t always days off. He sleeps in, but around 10am it’s back to work. When the chef de cuisine isn’t heading into Isidore’s open kitchen, he’s treading into the great outdoors to forage wild ingredients for its hyperseasonal menu centered on Texas ingredients. One morning it might be tangles of lichen, other days Ian could pluck juniper berries from branches or trumpet mushrooms from the earth. After taking a couple of classes on how to harvest indigenous Texas plants, Ian forges weekly. As romantic as wild ingredient utilization is, chef Danny Parada describes Isidore as “a taste of Texas through the lens of Texas nostalgia.” You might find fancy riffs on Frito Pie at Isidore, for example.
Parada, a native Texan and long-time Emmer Hospitality vet (at Hestia, then Canje), says “as a chef, I don’t really overthink food a lot. Keep it really simple—most of the time.” Simple doesn’t mean simplistic. Dry-aged wagyu with bone charcoal (?!), red snapper crudo with lichen dashi (?!!), marrow creme brulee (?!??!!)—this is already a deliciously head-spinning road trip through Texas cuisine.
Come with us on this journey alongside chefs Danny Parada and Ian Lanphear, who are bringing their Isidore ethos (and arsenal of foraged ingredients) to Dallas on Sun, June 1. Drinks will also skew Texas-focused. So, please join us for eight—or probably way more—courses served on a curated selection of Marcello Andres Ceramics.
Date: Sun, June 1, 6pm
Tickets: $300/person, 8+ courses with beverages (menu subject to change ever so slightly).
Location: Marcello Andres Ceramics
1501 Gano St, #3C, Dallas, TX 75215
Kiln to Table is an extension of the studio's goal of connecting people with food and each other through artful ceramics and conviviality. We usually bring the ceramics to the chef, but now we’re bringing the chef—and dinner—to us. Our Kiln to Table dinner series invites professional chefs into our studio and showroom to cultivate a special dining experience. Join us this month at our quonset hut in the Cedars.
*Please email rosin@marcelloandres.com to be placed on a waitlist in the event of a sold out dinner.
*Refund policy: Nobody ~wants~ to miss a Kiln to Table dinner, but we understand life happens outside of our quonset hut. 50% refund with 48 hours advance notice. No refunds for cancellations less than 48 hours prior to dinner start time.
