Underground Eats: Guest Chef Supper Bowl Dinner at Louro

Underground Eats: Guest Chef Supper Bowl Dinner at Louro

Monday, February 4th, 2013

6:00 pm and 9:00 pm
$150.00 per person
(Price includes cocktails and wine pairings by Vermont-distilled Whistle Pig Rye and Esporao winery of Portugal)

Reservations: www.undergroundeats.com/events/the-supper-bowl

On Monday, February 4th, ALDEA’S formidable GEORGE MENDES and James Beard Award-winner, SEAN BROCK of HUSK and MCCRADY’S will join LOURO’S rising star, DAVID SANTOS for the highly anticipated collaborative post-Super Bowl, Supper Bowl dinner presented by UNDERGROUND EATS.  For one night only, these culinary masterminds will combine their talents to offer an exclusive six-course tasting menu that will highlight the flavors and cooking techniques for which each of these critically-acclaimed chefs are so well-known.

Hailing from South Carolina, Chef Sean Brock is making the big journey up north to offer food-loving New Yorker’s his award-winning (Bon Appétit’s Best New Restaurant 2011) southern fare, as Chefs Mendes and Santos prepare courses with flavors rooted in their Portuguese heritage.

All three chefs will serve two courses and craft cocktails will be provided by Vermont-distilled Whistle Pig Rye. Dinner includes selected wine pairings by Esporao winery of Portugal that will compliment the flavor offerings of each chef.

Guests have the option between two seatings, one at 6:00 pm and one at 9:00 pm.


Arrive in style: Uber is offering a $35 car service credit to all new Uber users. Those who purchase tickets will receive a follow-up email including instructions to redeem credit.


First / Sean Brock
Live scallop with heirloom turnip and black truffle

Second / George Mendes
Charcoaled razor clams with Kaffir lime and roasted potato bouillon

Third / David Santos
Herb roasted monkfish with Portuguese tomato sauce, aromatic rice and crisp parsley

Fourth / George Mendes
Scottish partridge “en escabeche” with lemon balm and coriander

Fifth / Sean Brock
Slow-cooked pork with celtuse, poached in whey and charred onion juice

Sixth / David Santos
“One bourbon, one shot, one beer” bourbon curd, Scotch bread pudding, beer ice cream

  • No better way to follow the biggest sporting match of the year than by putting together an all-star line-up of chefs.
  • You’ve been trying to fit in a trip to Husk in S.C. but now Husk is coming to you!
  • After a day of nachos, wings, and cheap beer, treat yourself to an exceptional evening of culinary magic and premium drinks.
  • Honoring both the whiskey-drinking man of the south and the two dark and handsome Portuguese stars, Whistle Pig Rye and Esporão wines offer the perfect complimentary beverages for such an occasion.
  • The biggest difference between the Super Bowl and the Supper Bowl? During the Supper Bowl, everyone wins.