Working Class Kitchen Monthly Dinner

Sunday. April 10, 2016

On the 10th of every month Working Class Kitchen in Long Beach, www.workingclasskitchen.com,
has a dinner limited to 14 people. $140 inclusive, paid in advance. No advance menu. Everything is selected as to what the chef's whimsey's are.

Started out with a couple of appetizers, a flatbread with gooey cheese and sausage along with a miniature open face Rueben sandwich. . A glass of Valdobbiadine Preseco accompanied  them.

First course was a salad of various greens, Guanaciale and Sea Salt, dressed with Olive Oil. It needed something. I asked for pepper thinking freshly ground black pepper but I got a shaker with regular old table pepper. This did not impress me. For a division of restaurants owned my Michael Dene I really expected a bit more. The flavor on the salad were very good an portion was large.

Second course served was my favorite.  Chicken Fried Rabbit Thigh with Calabrian Chiles and Sonoma Valley sour Pickles. In all my years of eating and cooking rabbit this is the first time I have had it deep fried. Excellent flavor.

Third course of the evening turned out to be Chianina Beef Heart Bolognese with Chitarra Pasta, Pasta  was lightly al dente and had good flavor. The Bolognese was spot on.

Fourth course served was a Roast Liberty Farms Duck Beast with Ramps, Morels and Polenta. At this point in the meal I was starting to fill up. Had a couple of bites to taste the flavors and had it boxed up to take home. Flavor was good but I have had much better duck breast before. Nothing wrong with it but it was OK not great.

Fifth course I knew I was taking home also. Had a couple of bites again to taste flavors Whole Roasted Veal Loin (cooked perfectly), Tono Sauce, Green Garlic Puree and New Potatoes. This was an excellent dish. Had a thick sauce on top made with artichokes.

An Animal Fat Tart (means the tart crust was made with lard like they used to in the "old" days)  filled with Black Berries, Cream and Goat Cheese. Very tasty. A 2014 Henri di Batasioso, Bosc Dla Rei, Moscato di'Asti was served this this dish

They did not list the wine son the menu. Kelly took pictures of them but I really have no idea what order they were served. All were good. I do not think anything was overly expensive. But good food wines.

Rustico Nino Franco,  Lupi Pigato, 2010 Rossese di Dolceacqua, 2013 Gran Passione Gavi, 2005 il gauno di arcanum Toscano, 2013 Colli Lune Rosso, Il Torchon.  A lot of wine was poured. Kept the kitchen busy washing the stemware.

This was a fun dinner, food was good, portions were good size, wines went well with the food. Dinner is the 10th of every month so it is always on a different day of the week. They do sell out. Seems to be very popular. I would go back. Go sit in the middle of the butcher shop by the display cases. One window had a whole pig hanging. They do have sandwiches and burgers during the day. 
Beautiful meat in the case. Not cheap but excellent quality.