Back in the Day: A Collaboration Dinner with Hi/Lo

In-PersonBerkeley, Berkeley


Pop-up space
BYOW,Available for purchase
Medium (10-15 Guests)
For this dinner series, I'll be collaborating with chefs that have I have cooked with or that I've worked closely with in the past. We'll be featuring and highlighting our interpretations of dishes that stood out most during our childhood. For this second event, we're collaborating with Chefs Scott Turbee and Jordan Lorenz of Hi/Lo Catering. Scott Turbee spent 6.5 years at Zuni Cafe training under Judy Rodgers as line cook and gradually working his way up to sous chef. He graduated from The Culinary Institute of America in Hyde Park and his resume includes Eleven Madison Park, Amy’s Bread, and Terra under chef Hiro Sone. ​Jordan Lorenz started his culinary journey attending Le Cordon Bleu London. He pursues his passion for food by cooking over open fire whenever possible and focusing on southwest style cuisine to reflect his Tucson roots.

Menu detail

Welcome Beverage
Persimmon Spritzer
Poke Trio
Rockfish / ginger citrus ponzu + shiso chip Cucumber + root veg / miso ponzu + plantain chip Hawaiian Bigeye Tuna/ Alaea salt/ shoyu/ ginger/ sesame
Winter citrus + beet salad
Small Plate
Mixed Citrus ,roasted beet ,mustard greens , Urfa Pepper, fennel pollen
Filipino-style egg roll. Shrimp+ ground chicken + vegetables. Spiced vinegar dipping sauce.
Manila Clam Chowder
Small Plate
Strawberry sorbet + aged balsamic
Surf and Turf
Braised Short rib + pancetta wrapped scallop + spiced delicata squash + pickled vegetables
Pumpkin Bibingka
Pumpkin Filipino-style coconut rice cake. macadamia/brown sugar crumble, ice cream, seasonal fruit, toasted coconut.

Back in the Day: A Collaboration Dinner with Hi/Lo

In-PersonBerkeley, Berkeley
(Exact Address will be shared upon purchase.)