Kenyan Dinner by Chef Haley Duren · Wednesday, October 15

Earlier this month, Chef Haley was invited by Chris Martin to cook for Food 4 Education, a nonprofit dedicated to providing school meals for children in Kenya. For the occasion, she created a Kenyan-inspired menu that was so warmly received, we knew we had to share it with you.

On Wednesday, October 15, that dinner returns for one night only. This six-course menu celebrates Kenya’s rich culinary traditions through Chef Haley’s soulful, creative lens:

Dragonfruit Kachumbari: dragonfruit, jicama, cucumbers, tomatoes, pickled mango served with an avocado puree, charred pineapple pearls, finger limes, and shaved macadamia nuts

(Allergens: nightshade, capsicum)

Pilau Potatoes: 1000-layer potatoes tossed in a pilau masala, layered with a pea puree, topped with mango chutney, achari ya ndimu (Swahili lemon pickles), and pea tendrils

(Allergens: allium, nightshade)

Ugali Tamales: Sukuma Wiki folded into a spiced ugali cake, steamed in a banana leaf

(Allergens: allium, nightshade, capsicum)

Coconut Curry: bamboo coconut rice served with a spiced curry sauce, topped with seared baby zucchini, coconut flakes, pili pili oil, and African blue basil blossoms

(Allergens: coconut, allium, nightshade, capsicum)

Tamarind Mishkaki: maitake mushroom skewers layered with smoked eggplant and zucchini ribbons, seared in a tamarind glaze, served with a parsley puree and fried shallots

(Allergens: allium, nightshade)

Chai Masala Crème Brûlée: Crimson chai masala creme, ginger crumble, coconut whip, dark chocolate, and caramelized sugar disc

(Allergens: coconut)

THE FULL MENU IS ENTIRELY GLUTEN AND SOY-FREE!

Seats are limited; reserve now for this extraordinary evening. And with Cadence closing its doors on November 22, this will be one of our final special dinners.