Vagabond Dinner Series


Vagabond Dinner Series

Starts in 2 Days, 13 Hours

May 29, 2019 5:00 pm

More Dates

  • May 29, 2019
  • June 5, 2019
  • June 12, 2019
  • June 19, 2019

Vagabond
noun
“A person who wanders from place to place, nomad.”

VAGABOND DINNER SERIES
Travel Inspired 3-Course Dinners | $35
Every Wed Evening | Feb-20th thru June-19

Let Webster House fulfill your itch for travel (even just slightly!).

Each week, we will be featuring a 3-course menu inspired by different countries around the world and created by a member of our skillful kitchen staff. This is a perfect opportunity to experience a variety of cuisines you might otherwise never be able to try! We’re so excited to watch each chef shine in their talents and spoil you.
We will also be featuring specialty cocktails to pair with each dinner inpired by the specific country.

J A P A N | 2/20 – completed
Chef Edwin Fluevog & Mixologist Savannah Bennett

F R A N C E | 2/27 – completed
Chef Alex George & Mixologist Danielle Mallett

A R G E N T I N A | 3/6 – completed
Chef Lee Stroup & Mixologist Adam Small

G E O R G I A | 3/13 – completed
Chef Michael Marchland & Bar Manager Nicole Dearing

V I E T N A M | 3/20 – completed
Chef Bo Stephenson & Mixologist Savannah Bennett

M O R O C C O | 3/27 – completed
Executive Chef, Brandon Winn & Mixologist Connor Harvey

S P A I N | 4/3 – completed
Chef Aaron Caver & Mixologist Adam Small

I T A L Y | 4/10 – completed
Executive Chef, Brandon Winn & Bar Manager Nicole Dearing

J A M A I C A | 4/17 – completed
Chef Joe Howell & Mixologist Danielle Mallett

E L S A L V A D O R | 4/24 – completed
Chef Edwin Fluevog & Mixologist Connor Harvey

M E X I C O | 5/1 – completed
Sous Chef Alex George & Mixologist Adam Small

C H I N A | 5/8 – completed
Chef Lee Stroup & Mixologist Danielle Mallett

T H A I L A N D | 5/15
Chef Michael Marchland & Bar Manager Nicole Dearing
m e n u
1. ISAN LARB – glutinous rice crackli, phrik lap, pickled shiitake, thai herbs, khao kua, cilantro powder

2. KHAO KHA MOO & SOM TAM – braised pork shank, green papaya, snake beans, fermented shrimp, tamarind & birds eye chili vinegar, soft egg, gai lan

3. KHANOM MO KAENG THUA – coconut & mung bean custard, caramelized banana, thai basil jelly, fried shallots

I N D I A | 5/22
Chef Bo Stephenson & Manager Garett Exline

H A W A I I | 5/29
Chef Brian Huppe & Mixologist Savannah Bennett

P E R U | 6/5
Chef Aaron Caver & Mixologist Adam Small

K O R E A | 6/12
Executive Chef, Brandon Winn & Mixologist Connor Harvey

G E R M A N Y | 6/19
Chef Joe Howell & Manager Garett Exline