Karen Holmes (pictured) is an accomplished chef-baker, and Duncan Holmes has some chops of his own. The chef de cuisine for Sons and Daughters restaurant in San Francisco was included on Zagat's list of the top 30 up-and-coming San Francisco chefs under 30. Also, the online culinary magazine starchefs.com named him a Bay Area Rising Star Chef, and he was nominated for a Young Guns 2013 Award, sponsored by the blog site sfeater.com.
The pop-up dinner will be on the patio and inside the restaurant at 6:30 p.m. Tuesday, July 30, at Karen's Bakery and Cafe, 705 Gold Lake Drive, Folsom; www.karensbakery.com. Tickets are $100 apiece at (916) 985-2665. It's a fund-raiser for the nonprofit group Cool Earth, which helps protect rainforests worldwide.
Check out the menu here, which includes two glasses of wine. "As always, you should expect a few surprises from the kitchen," said Karen Holmes.
Starters on the patio
Oyster with mignonette and herbs, in a glass
Roast-your-own Iberico ham-draped pretzels over a fire
Melon and mustard
Santa Rosa plum soup with black pepper dumpling
Tomato terrine with peeled cherry tomatoes and herbs
Warm ricotta cheese and warm corn cake
Fig-leaf wrapped grilled halibut over creamed corn with blended spices
Trumpet mushroom chips
Grilled flatbread with z'houg (Yemenite pesto) and almond butter
Whole goat leg cooked in z'houg and served with housemade pickles and crunchy herbs, for make-your-own flatbread wraps
Peach Pavlova with fromage blanc crème
Lemon verbena ice cream
La Tur, with Tatiana's honey and honeycomb