The Pop-Up Dinner series is continuing along fantastically with the amazing culinary art that Chef Steven Greene brought to The King’s Daughters Inn.  He brought quality ingredients, exquisite display and some spectacular service that befit everything we knew about the luxury of the Ãn experience.

The night started with Cañapés and Cocktails in The Parlor. The Chef’s cocktail was a rye whiskey concoction with gingerbeer and hints of citrus. Along with it were fresh spring rolls and a hybrid of a dumpling and a mini taco, both which complemented the drink superbly.

Chef Steven D. Greene’s Specialty Cocktail:

Ginger Lemonade with Rye Whiskey
Vietnamese Spring Rolls
Duck Dumplings


Once we were given this lovely hint of the meal to come we were ushered into the dining room where the first course of Hamachi Tartare was expertly crafted onto a beautiful plate.


Hamachi Tartare
Yuzu, Cucumber, Coriander, Barley, Aged White Soy

The second course was an artfully crafted Scallop dish. The presentation was fantastic as the dish arrived and another server came to pour something amazingly tasty coconut milk-like liquid over it.

Sea Scallops
Tapioca, Asian Pear Salad, Ginger Purée, Thai Coconut

The third course looked like a three-dimensional painting with the use of bright green vegetables, the intense yellow preserved lemon and the 7-spiced honey as paint.


Sea Border Springs Lamb
Marbled Potatoes, Preserved Lemon, 7-Spiced Honey



The last course, the amazing dessert, was a Goat Cheese masterpiece.
Goat Cheese Cheesecake
Pickled Strawberries, Szechuan Dust, Moscoto Sherbet


Chef Greene then surprised everyone with chocolate covered fortune cookies…



and take home cookies too!
Overall, this meal was magical. From the beautiful room decorations, the amazing food, the superb service, the delicious food and artistic detail of each piece you could feel the luxury and elegance of the Ãn experience.


Here are a few more of our favorite shots:



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