shh...

Several months ago we were introduced to an underground supper club called 'The Test Kitchen'. We applied, were accepted (!) and since then have been drooling over the invitations to their events. Recently the group was "exposed" in a Kansas City Star article. Contrary to what you might think, this isn't a bad thing--just another way to encourage 'discipleship' (membership), and support the growth of local culinary talent here in KC.

When we saw that the sous chef from one of our favorite local restaurants was being featured in March we decided to enter the lottery. What were the chances that we'd be 2 of only 20 people chosen to attend? But chosen we were and attend we did!


Words cannot begin to describe the experience! Last night's dinner was called "low and slow" with a menu developed and prepared by Chef Chris Eis, the sous chef at the fabulous Justus Drugstore in Smithville, Missouri. The 'top secret' location was the basement of a local wine store where we met some incredible people who we hope to dine with again soon! We ate, drank, talked and laughed for close to 5 hours and hoped the evening would never end!

We were greeted with glasses of Prosecco but soon a very talented bartender (also from Justus Drugstore) arrived to prepare a spring cocktail with forsythia flowers and gin infused with wild organic dandelions. Yes, even the Pollmanns enjoyed this drink (and a few more throughout the evening)!!

The invitation only tells you the theme and gives you clues to what you might be eating. Many of the ingredients used for this event were locally foraged-not an easy task considering that 2 days prior we had 6"+ of snow on the ground!! The menu featured:

Seasonal Cocktail & Amuse

stinging nettles, Missouri sushi rice, hemp seeds, lemon oil, roasted pepper puree, sumac and smoked paprika

local goat, carrot, wild honey, spice

fresh carrot broth, local goat cheese with ginger, toasted cumin and coriander, wild herb honey, cilantro

heads & tails

crispy fried striper bass tail, potato-leek puree with sauce made from parsley, capers, lemon zest, grilled red pepper, toasted garlic

bass meat (cheeks) in a rich saffron broth with brunoise fennel, carrot and shallot, garnished with orange zest, thyme, fennel frond, black pepper profiteroles

foragers salad

selection of greens and lettuces including bulls blood beet, wild chickweed, sedums, dandelion greens, white kale with crispy beau solais farms oyster mushrooms, pine nut streusel, celery leaves, dandelion vinaigrette, pine bud syrup

this little piggy

roasted Berkshire pork loin, soft polenta with smoked bacon, wilted spring onion, granny apple, chickweed salad, pine needle infused apple vinaigrette, roasted shallot jus, pork rind crumbles, wild bee balm

bourbon, fresh orange, black walnut, smoke

ooey-gooey sticky bourbon date cake, fresh tangelo gelato, whipped creme fraiche, black walnut praline, smokey candied walnut, lemon-rosemary caramel

In addition to the food we were served several glasses of wine including a wonderful Bordeaux Grave. Between dinner and dessert we were served a 'shot' of meyer lemoncello infused with saffron and caramom.

Our compliments to the chef, the Test Kitchen Founder and staff, and all of the disciples who have dined before us. We hope this is just the first of many amazing 'renegade' dinners in which we partake!