Chicken and Beer pop up dinner at Clove and Hoof

by foodhoe on January 13, 2017

4001 Broadway, Oakland, CA 94611 | 510.547.1446 | website

clove_front

Last month, I went to a Chicken and Beer pop-up dinner at Clove and Hoof in Oakland, which was offering a 5-course beak to tail meal along with Fieldwork beers for $50.  The kitchen is known for breaking  down the whole animal and making use of all the parts, as they believe that is part of our responsibility as humans eating meat.  The place was decked out with holiday cheer and I loved their christmas tree because it’s alive and the ornaments were so cute: pickles, Heinz ketchup and mustard bottles, plush cheese burgers, carrots, farm animals and more (psst that’s chef/owner John Blevins in the background).

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A representative from Fieldwork beers was on site pouring refreshing beverages to get the party started!

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I met my friends Brenda who writes the effervescent Bites & Bourbon blog and Christina of East Bay Dish as they are the ones who initially told me how good this place is.  We found a well-lit table where we were served a refreshing beer to quaff, and while we caught up, we thoroughly enjoyed a delectable chicken liver mousse toast topped with gorgeously crisp leaves of little gems, tossed with a flavorful Garam Caesar dressing, thin slices of radish and fresh herbs, and wonderfully pungent marinated boquerones (sardines).

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wildcat_entry

Last week I was invited to a popup dinner hosted by chef Sophina Uong, who paired with EatFeastly to introduce Wildcat + Charta Uncommon Kitchen, where she is testing out new menu items for an Oakland restaurant project opening early next year.  I’ve been a fan of Chef Sophina since I met her at a James Beard dinner at Bridges Restaurant in Danville where her dish was the hands down favorite of the table.  I had a fabulous time at this Feastly venue, which is much more intimate than a restaurant because we were served by Chef Sophina and got to hang out with her and her family!  It’s located on a quiet street, the unassuming door looked very locked and there was garbage on the ground – like a typical SOMA warehouse; however, it was marked discretely with the EatFeastly logo (a stylized artichoke).  We knocked on the door, which opened and we walked into a magical space dominated by one of the longest tables I’ve ever seen.

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Here is the menu, 6 courses plus an amuse

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We sat at the head of the table, where we could watch the action in the kitchen.  Chef Sophina won the title of Chopped Grill Masters Grand Champion on the Food Network this summer, as well as best in show at the SF American Lamb Jamb for the past 4 years, and most recently was the executive chef at Calavera in Oakland where I enjoyed a delicious meal earlier this year.   She has more than 20 years experience in the industry working as executive chef, bartender, dishwasher, server, and event planner in some of the best SF Bay Area food establishments: Restaurant Lulu, Absinthe, Citizen Cake, Calavera, Antica Trattoria, Waterbar, Pican, Revival Bar + Kitchen.  She and her crew were busy and focused, but she took time out to welcome everyone and introduce some of the dishes they were serving.

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