Chef Kyler Strom is joining us at Banshee June 8th! Tickets in bio.
Georgia born and raised, Chef Kyler has grown up around the beautifully diverse cuisine in and around Atlanta. He is passionate about southern ingredients, while incorporating bold, global influence. His food starts at familiar comfort food and takes you on a wonderful culinary journey, akin to the experiences that have shaped him as a chef.
Chef Kyler has prepared a wonderful menu to pair along with Monolith drinks. You’re invited, come along with us as we bring this culinary journey to you all!
We got Ora king salmon, oysters, tortelloni, maybe a sweet tea tart to end the night? Come and find out, see y’all in June!
Much love,
Monolith 🌺
Tickets in bio!
Where the freaks at? Come on by, we got dinner soon!
@keefler has a killer menu in the works. We are so excited to work together on this.
Design by @padi_whack
Much love!
Monolith 🌺
Y’all hungry? Grab a friend, your mother, your crush, your neighbor, or whoever and come have dinner. We are all about new connections over a shared meal, and some lovely cocktails. Tickets air May 13th at noon, so be ready to grab your seat before they sell out!
We are so stoked to work on this dinner with Executive Chef Kyler Strom @keefler
More about him and his food to come soon! Menu is a secret (for now) but please reach out soon if you have any questions!
Design by the lovely @padi_whack
Thank you @banshee_eav for the support and allowing us to use your beautiful space.
Much love,
Monolith 🌺
@choatefamilyfarms Lamb Meatballs
Served over sumac and preserved lemon labneh, fennel salsa verde. Garnished with sheep’s milk feta, pomegranate aril, @tuckerfarmsga Mizuna and grilled flatbread
Smoked Pork Belly
7 day Hoisin, five spice and ginger brined, and smoked over hickory wood before being chilled and grilled. plated over a rich and spicy coconut chili jam and do chua style pickled vegetables. Garnished with crispy garlic, benne seed, mint and cilantro.
@beelerspurepork@chef_tableware
Chocolate mousse
64% dark chocolate whipped into a mousse with a spiced bourbon reduction before being plated over a caramelized white chocolate crumble. Garnished with bourbon toffee anglaise, whipped white chocolate ganache, Cara Cara orange, Mizuna, candy pecans and Cara Cara orange gel.
Smoked Duck Breast
Hudson valley duck breast smoked over hickory wood and crusted with a rub of sumac, brown sugar, coriander and chipotle and salt. Served over a creamy turnip puree “, seasoned with bay leaf, clove and white pepper, green garlic marinated English peas, roasted hen of the woods mushrooms and rich, velvety duck jus
@arrivatoimports@hudsonvalleyfarms@tuckerfarmsga@ajgreens4u
Arepa con Carne
Savory corn arepa that’s been studded and stuffed with melty Oaxaca cheese. Topped with a coffee rubbed American wagyu bavette before being plated over a black garlic mole chichilo. Garnished with aji amarillo crema, cotija, escabeche, and an herb salad of cilantro, oregano, epazote and verdolaga
@alfonzovalentine@mishimareserve
Curry scallops
Maine scallops seared and poached in butter. Plated over a Thai curry spiced with Aji Amarillo and Fresno chilis. Garnished with a salad of Thai basil, mint, cilantro, pickled Vidalia onion, Fresno chilis and crispy Carolina gold rice.
@maxmaratsos@inland.atl@marshhenmill
Pommes Dauphine
GA sweet potato is roasted and combined with fresh thyme and white pepper before being folded into choux and fried until crispy af. Plated over a whipped chèvre infused with Cara Cara orange and fennel. Garnished with aged balsamic, Aleppo agrodulce, thomaville tomme, candied pecans and Mizuna
@tuckerfarmsga@arrivatoimports@sweetgrassdairy@pearsonfarmga
