Thanks to all of the generous Paladar members who have chosen to participate in my quest to lower the seat prices at Polly’s Paladar! My first goal is to generate $1000/month using the patronage platform, PATREON.COM. We are 10% funded! This income will go directly toward making seat prices lower which will open up the supper club experience to more people. My costs are rising, and it pains me to charge any more than I already do! Consider giving us as little as $1/month. Read this: If 17% of followers who love Polly’s Paladar (in all of our platforms combined) gave $1/month, we could lower prices dramatically. That’s incredibly do-able! I have composed some great rewards as well. You can hear interviews I have recorded with past chefs; you can see menus before anyone else, you can get a free beverage at Paladars, you could even grab some of Megan’s house-made shrubs. We also have a reward to receive VIP access to early ticket releases! And for you die-hards, we have a tier giving you automatic seats and drinks to every Paladar as long as your donation is active!
The story of the Great Paladar Cook-Off is a fun one. After all this time planning, what I have discovered surprised me. I’ve been developing this supper club design over the last six years gradually. Mindfully mapping out each experience taught me all I understand today. Honestly, I think I got bored! So I called some great minds together last summer, and we hammered out the format over several meetings. I put out the call for participants and hoped that at least someone in the community wanted to play. It worked! Fifteen cooks from Nevada County enrolled in our preliminary tasting, and ten individuals from the Nevada County food scene who I hand-picked came to judge. The day was so much fun and a testament to exactly what I had hoped the “competition” would become. I want it to be a time when anyone who loves cooking could hang out and team up with other like-minded individuals. The food was fantastic, and the folks who turned up to cook were so happy. At the end of the day, we tallied the numbers and had our final four. I couldn’t be more proud of these sweethearts. Working together for the last month to design this event has been a wonderful experience. The menu is gorgeous, and the hearts are all in the right place. This dinner is going to blow your minds.
Local IPA Cured Salmon, Pine Needle Emulsion, Wasabi, Buttermilk Crisp Bread
Rhubarb textures, Pancetta, ricotta, flax
Pork Belly, Sour Cherry Chutney, Yukon Gold Gnocchi, Kalamata Olives, Cherry Tomatoes, Pistachio Gremolata
Saffron Chicken Breast, Golden Balsamic Glaze, Leeks Braised in Vanilla Burre Blanc, Seared Pink Strawberries, Fennel Pollen
Honey Yogurt Panna Cotta, Stonefruit, Shortbread, Flowers
Menu substitutions politely declined.
A word about phones. I use mine a lot. Too much, perhaps. The argument for or against is a mute point as far as I’m concerned. However, the reasoning behind wishing for an interpersonal connection and a desire for my guests to completely relax in the present moment when they are at my supper club holds water. I will do my job and hire the photographer to take the pretty pictures. I will promote the Paladar as best I can during an event, and I want you to do the same. Foodies take photos of their meals. It’s fun. It’s real. It’s a thing. I get it. I love it when the supper club is tagged on someone’s social media because it gives me a chance to view their experience from their perspective. In over six years, I’ve been blessed to sit at one Paladar long ago, and it was terrific! I would like to propose not necessarily a “no-phone zone,” but perhaps a “less phone zone.” Give it a try! It’s okay to keep the mystery alive at Polly’s Paladar!
Alan Gosker earned the highest score in our primary competition. His dish was a surprising combination of elements in an unusual design. The judges were pretty much speechless. A native of Galway, Ireland, and a graduate of the Galway Culinary School, he began cooking in continental Europe before moving to Australia. Alan spent three years with the acclaimed vegan, pay as you feel restaurant Lentil as Anything in 2007. Once home, Alan took over a successful farm to table project as Head Chef of Dela on the West coast of Ireland in 2013 with his wife, Delilah. There he married his international experiences with progressive modern Irish cuisine. In 2016 he co-founded the non-profit pay as you feel One World Tapestry, empowering asylum seekers to express their food culture, promote integration, and visualize a multi-cultural future for Ireland. In 2017 Alan trained at Michelin Star Loam under Enda McEvoy and was nominated for Best Chef in Connaught, Ireland. Alan is now a Nevada County resident.
Megan Ward is a Nevada County native, new to the professional kitchen game, the youngest contestant in this adventure, and the only lady-chef in the mix! Her dish was one of the earliest tastings that our judges ate that day, but it left a lasting impression because it put her in second place in our top four elite. A life-long passion for cooking led her to join the Twelve 28 Kitchen culinary team in Penn Valley, CA and she jumped at the chance to join their team when given the opportunity. Working her way from morning prep to garde manger to then slaying the hot side, Megan has made an impression on her company kept. The dedication shows in each dish she prepares from the heart. She’s ready to delight your palate with her course at her first time in the culinary spotlight.
Growing up in Montana, Noah developed a compelling relationship with food. Foraging for wild mushrooms in the springtime, ice fishing for Northern Pike in the winter with his father, or hunting whitetail deer and elk in the autumn; the message was clear. When someone has a direct connection with the food on their plate, it changes and enriches their entire dining experience. He believes that dining, not just eating, should influence the way people perceive, treat, and prepare food. Given the tools to elevate cuisine, we have an opportunity to tell a story with ingredients, to honor tradition, and also, to be artists.
During his time at the Le Cordon Bleu culinary institute in Portland Oregon, while working full time in some of the cities most prestigious kitchens, Noah found comfort in the intensity of kitchen life. He loved the structure and discipline. After years of cooking in resort towns in Colorado and a small stint at MOTO in Chicago, he found himself immersed in the Portland farm to table movement. Creating dishes became less of a showcase of culinary prowess, and more of an opportunity to illustrate the bounty of the landscape. These formative years helped to shape his view on the integral position of a chef in the modern world. He believes a chef should be a proponent of slow food, of heirloom seeds, of healthy ecosystems, of sustainable farming practices, of responsible foraging, and ultimately a steward of the land. Now residing in Nevada County, CA Noah finds himself cooking private events, supper clubs, festivals, and the occasional pop-up, bringing uniqueness, and careful thought to each meal.
John Lee Simpson:
With over 20 years of experience in the culinary world, John Lee wowed our judge panel landing him the fourth and final spot in the qualifying round of our Cook-Off. John Lee can do it all. His dish was beautiful. He has experience in fine dining, casual dining, and catering. It’s quite clear that he is a dynamic and resourceful chef. A graduate of Bear River High School, John went on to pursue an Associate of Arts degree in the Culinary Arts from Otis Parsons School of Art & Design in Los Angeles, CA. He then moved on to Zoey’s NY – New York, Christine’s Catering in Davis, CA, and to our own beloved Three Forks Bakery and Brewery. Currently enrolled in the solar program at Sierra
College, John Lee is excited to work in an industry that focuses on renewable energy as well as sustainability for our planet.
Our resident Babysitter, Amani Mudd (15.5 years old) is once again available for the Saturday 5 pm seating. Please email firstname.lastname@example.org to request this service. She can only watch the littles during this specific time! She charges $9/hour/kid and prefers cash. Let us know!
Each month, we give away two seats to one lucky winner whose name is randomly drawn from a mixing bowl (cuz we old school). If you are interested in learning more about how YOU can enter, go visit us over on the ole Instagram at @pollyspaladar.
Nevada County Midwives Collective:
This event marks our final month with the midwives of Nevada County! As a woman, a mother, and a business owner, I get to decide who I want to support with Polly’s Paladar. Having the chance to give back to the women who helped my family and so many more families in our area felt incredible the last two months! The quality of care they bring to so many people is unparalleled! Currently, the percentage of home-births in Nevada County is a surprisingly low 12%. Their goal is 20% by 2020. I believe that is a reachable incentive and whatever I can do to help more women become empowered by the completely safe and effective path of home-birth, I’ll be there as a witness and an advocate. Midwives, they help people out.
Wheyward Girl Creamery:
Barbara Jenness, the owner of Wheyward Girl Creamery, is an award-winning master cheesemaker, member of the American Cheese Society, and an ACS CCP. (American Cheese Society Certified Cheese Professional). Her whole staff enjoys imparting cheese consciousness to their shoppers. It’s a way of life. Stepping into their little space and inhaling the aroma of Formaggio can make anyone with a brain, salivate for inevitable samples sliced right there. They even have suggestions for pairings and cheese plates. With all this cheesy knowhow, I needed them on board for this Italian inspired feast. Barbara and Heidi Bergman (her fierce comrade) will assist Chef Aaron in all things dairy. I am wild with anticipation for what they create. Do yourself a flavor, stroll into their shop and tell them Megan sent you.