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Feeding The Soul – Lowood – Chef’s Counter Experience

Date

Oct 26 2021

Time

6:00 pm
Lowood

Location

Lowood
817 East 3rd Street Tulsa, OK 74120
Isabella Silberg - JFT Programming Coordinator

Organizer

Isabella Silberg - JFT Programming Coordinator
Email
isilberg@jewishtulsa.org
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Areas of Interest

Join us in downtown Tulsa for a special chef’s table presentation at Lowood. Chef Bobby Benjamin will cook us a three-course kosher style meal as we sit around the chef’s table and learn about each course from the chef Benjamin himself. The courses will be crafted using local fresh foods and Lowood’s signature rustic-style woodfire grill. $36 a person (includes gratuity). You will have the option to purchase wine and cocktails at your own cost if you wish.

 
RSVP by October 21st. Must be fully vaccinated for COVID-19 to attend.
 
Meals can be prepared “dairy free” upon advanced request. Contact Program Coordinator Isabella Silberg with requests.
 

Menu

First Course: 

Lowood’s menu is extremely seasonal and they pride themselves on using fresh, local ingredients. Chef Bobby has selected a Broccoli & Ricotta Salata dish as the first course to showcase the flavors that come from cooking using a rustic style woodfire grill, which is a Lowood signature.

Main Entree: 

A gnocchi dish created with a house made vegetable stock. This dish was designed to be served as an entree, and is a hearty pasta perfect for fall.

Dessert: 

Gouda & Butterscotch dessert. It is very common in European cuisine to serve a cheese and fruit course rather than dessert to finish a meal, and this is how Chef Bobby chooses to finish this special meal. This is a 2 year aged gouda imported from Holland protected under VSOP guidelines, served with a house made butterscotch sauce, almonds, and house made lavash and focaccia.

About Chef Bobby Benjamin:

Chef Bobby Benjamin has been obsessed with food his whole life. Starting early with the seafood bakes his grandmother would make, to his first kitchen job as a dishwasher at age 13, Bobby wanted to learn the ins and outs of eating well. After studying culinary arts at Sullivan University, Bobby embarked on his path through the restaurant world, developing several notable restaurants and earning critical acclaim for his projects, including the AAA  Five Diamond Award 3 years in a row for The Oakroom in Louisville, Best New Restaurant awards 2 years in a row for Butchertown Grocery, and a 40 under 40 Award. Bobby’s culinary philosophy is to respect the ingredients, cook with integrity, and to be honest on the plate, which he has brought to Lowood Modern Woodfire through his thoughtful and creative dishes, and chef’s counter experience.

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