LQ “Foodings”

Our “fooding” events combine unique culinary offerings and art inspired beautiful seasonal ingredients – creating a one-of-a-kind event each time. The Chef cooks what he wants, @MaMaison provides the atmosphere, service, the floral garden in the summer, winter months a cozy fireplace, and the entire team lends verve and style to each event. Watch BRAVO TV.COM “getting off the menu” Season 2 Episode 5 for what to expect at our Fooding events.

LQ@MaMaison Supper Club Tickets available, contact us at lq@bistrolq.com if you need help on selecting your tickets/dates even if the event is sold out and you need additional tickets, we will always try to accommodate most requests if we can.

Current guests who enrolled our loyalty program can check their points here or if you want to join/enroll our program enrollment to our loyalty program

LQ Fooding@MaMaison, September 21
LQ Fooding@MaMaison, September 22
LQ Fooding@MaMaison, September 28
LQ Fooding@MaMaison, September 29

 

SCHEDULED FUTURE EVENT DATES

  • Saturday, September 21, 2019 @7.30pm Aperitif, Dinner 8.00pm “Fall @ Stubborn Nail”
  • Sunday, September 22, 2019 @6.45pm Aperitif, Dinner 7.15pm Fall @ Stubborn Nail”
  • Saturday, September 28, 2019 @7.30pm Aperitif, Dinner 8.00pm “Fall @ Stubborn Nail”
  • Sunday, September 29, 2019 @6.45pm Aperitif, Dinner 7.15pm Fall @ Stubborn Nail”
  • Friday, October 25, 2019 @DDC Halloween Extravaganza
  • Saturday, October 26, 2019 @DDC Halloween Extravaganza 
  • Sunday, October 27, 2019 @DDC Halloween Extravaganza 

The Menu: ” Fall” September 21, 22 at the Stubborn Nail

Butter Bordier Brittany France, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible

Aperitif : Cocktail

amuse: Tomato salad – Salted cod
Apricot lane farm first of the season late tomatoes

1st Course
MATSUTAKE | KABOCHA SQUASH | PEANUT BRITTLE
Roasted ALF Figs “Violette de Bordeaux” | homemade Burrata | Calamansi & Yuzu wild mushroom Gellee | Roasted Kabocha | Lemon oil
Cocktail 1

2nd Course
ALF HEN EGG | MAQUEREAU | UNI
Maquereau | Yuzu Kosho Scented Uni Polenta | Tomato Emulsion | Sunchoke Chips
Cocktail 2

3rd Course
SCALLOP WITH THE ROE | CANDIED BACON IN FISH SAUCE
Rhubarb | Huckleberries | Fava Beans | Fresno Chile
Cocktail 3

4th Course
ATLANTIC SKATING | SASKATCHEWAN CHANTERELLES
Saskatchewan Chanterelles | Black Garlic Jus | Corn Relish | Crispy Leek
Cocktail 4

5th Course
TOSTADA
Tarbais Beans “Cassoulet Style”| Liberty Duck Leg Confit | Toulouse Sausage | Garlic Sausage | Lamb Neck | Side of Chiles Relish and Citrus | Homemade corn Tostada
Cocktail 5

Dessert
Timut Peppercorn scented “Fontainebleau” | Raspberries | 1st of the season ALF Passion Fruit Creme Brûlée   | Apricot Smear
Cocktail 6

Cheese Cart:(NOT AVAILABLE ON THOSE DATES)

Selection of non pasteurized cheeses imported from France (up to 30 selections)
3 cheeses – $15   /   5 cheeses – $23    /   7 cheeses –  $30  
$5 for add’l Cheese / $5 for Truffle Honey / $3 Bordier butter 3 choices available

Cat sengsourichanh Sous-chef, Liting, Andrea, Franco, Ernesto, Sage, Armando, Imani, Jorge, Dennis, Anna, Jackie, Lyman, Seng

6 Courses – Suggested donation of $149 per person (all inclusive) – Wine pairing from Mission Wines Sommelier Chiara Shannon (N/A on those dates)