Sunday, November 18, 2012

Chez Lyons[& Caron] #3 - Now Taking Reservations

Reservations are now closed! Stay tuned for the next dinner announcement!

The next dinner is locked and loaded - December 9 16, $65 per person and it's still BYOB.
This one is going to be extra special - teaming up with chef Bryce Caron, and needless to say this meal is going to be epic. There will be 8 seats available and reservations will be taken on a first come, first serve basis so act fast. Email to reserve a spot. This page will be updated when all seats are filled.

updated 12/11/12

Sunday, September 23, 2012

Photos from Chez Lyons #2 - September 9, 2012

Amuse: Smoked Avocado and Fried Masa

Charcuterie Plate

Clockwise from Top Right: Melon terrine watermelon, chameh, canteloupe), suburst squash, watermelon rind, beets [courtesy of Radical Root Farm], summer beans, nukazuke turnips, kimchi, nukazuke carrots and cucumber, sourdough

Pear & Parsnip soup, comté, tarragon, brioche croutons, pansy flowers


Purple cauliflower ranch, carrot coriander chips, chives

Sticks & Stones
Potatoes, burdock root, oyster mushroom, beet leaf, wood sorrel, lapsang souchong butter

Erth Beets
Beet ice cream, chocolate soil, sesame-quinoa brittle, honey, dried kale
Inspired by Daniel Marks

Saturday, September 22, 2012

Interviewed by Never Nervous Blog!

This interview was mostly about my band, Millions, but I ramble on a bit about food and Chez Lyons too. So pull a Steve Brule and check it out:

Wednesday, August 1, 2012

Reservations are now closed!
Please stay tuned for the next dinner!

Chez Lyons Supper Club 002
Harvest Time - Meatless
September 9, 2012 | 7 PM

Charcuterie Plate
preserved seasonal fruits and vegetables

Soup and/or Salad
pear, parsnip, brioche, vendéen bichonné. choose your own adventure.

"Did he just say the word pumpkin to me?"
rice-free risotto

Sticks & Stones
potato, burdock, beets, seasonal fungus, lasang souchong

"Erth Beets"
beets, kale, quinoa, sesame, chocolate


Menu subject to change

For reservations, email with your first/last name and party size. We can only seat up to eight people per dinner, so act fast!
For any more info, please see the Reservations page or email us.
This page will be updated once reservations are closed. 

Why 'Meatless'? One of the purposes of this Supper Club, aside from making people happy with awesome food, is to challenge and push myself as a cook. I don't think making vegetarian food is challenging in and of itself, but I do think it gets a bad rap and most meat eaters tend to shrug off the idea of a vegetarian dinner because it's usually assumed it will be boring, bland, under seasoned, and just not as good as a juicy steak. I want to challenge all that. In fact, I strongly encourage meat eaters to take advantage of this meal - it was designed with you in mind! Ideally, you will walk away from this meal not even noticing there were no meat products. I can't lie: I've been more excited to do this meal than any other Chez Lyons meal I have planned so far!

Big shout out to Radical Root Organic Farm, who I will be getting as much of the produce for this from as possible. 

Monday, July 9, 2012

Photos from Chez Lyons 001 - July 1, 2012

Photos from Chez Lyons 001 - July 1, 2012

Watermelon, Lychee, Basil Seed, Mint 

Chicken Noodle Soup - Inside Out
liquid center 

Cephalopod Aquarium
orange, octopus confit (black garlic, duck fat), macadamia nut butter, octo jus 

Tempura Noodles
shrimp (sous vide w butter, iberico ham stock), miso mayo, edamame, smoked avocado, tempura battered noodles, togarashi

Indian Food
smoked venison, succotash (bean & corn purees), macerated local berries, granola & micro greens

Derby Pie
deep fried pie dough, chocolate cremeux, dry caramel, candied & buttered walnuts, vanilla ice cream

Tuesday, May 29, 2012

Now Accepting Reservations...

Here's how it works. There will be eight seats per dinner, five courses, BYOB. Email with your first/last name and party size, if applicable. You will be entered into a lotto, and all inquires will be responded to within 48 hours of announcing the dinner. Anyone that doesn't win the lotto will have first dibs on the next dinner (will be notified of it before it is announced publicly). Should you need to cancel, please provide at least 48 hours notice, but ideally let us know as soon as possible so that we may fill your spot. This page will be updated once reservations are closed. For any more info, please see the Reservations page or email us.

Current Menu: Accepting Reservation Requests Until 12PM 5.31.2012
Reservations are now closed! Stay tuned for the next dinner....

JULY 1, 2012 | 7 PM

chicken noodle soup
inside out

cephalopod aquarium
orange, macadamia, black garlic, morita pepper

dry ramen
shrimp, miso, edamame, avocado, togarashi, tempura noodles

indian food
venison, juniper, succotash, smoke, berries

elements of derby pie
butter, chocolate, caramel, walnut