Osteria Will Take You on a Four-Course Acid Trip

Jeff Michaud is teaming up with author Michael Harlan Turkell for a four-course celebration of tangy, puckery vinegar on January 25th.

Photo by Michael Harlan Turkell

You’ve probably been to (or at least heard of) theme dinners, multi-course menus in which a chef uses a certain ingredient — be it a whole pig, exotic mushrooms, cheese, or coffee — many different ways.

And later this month, Osteria is teaming up with author and photographer Michael Harlan Turkell to highlight the magic of one of a cook’s most vital yet overlooked ingredients: vinegar.

Turkell, an avid home vinegar maker, traveled across North America, Europe, and Japan to learn how vinegar-making practices have evolved over centuries. Acid Trip: Travels in the World of Vinegar includes tips from top producers and recipes from chefs like Daniel Bouloud (who also wrote the foreword), April Bloomfield, Massimo Bottura, Sean Brock, and more.

On January 25th, chef Jeff Michaud is collaborating with Turkell on a four-course dinner highlighting the wonders of this often-overlooked acid. The dinner — which includes a copy of Acid Trip — costs $90 per person, not including tax and gratuity, and an optional wine pairing is available for an additional $45.

Check out the menu below, and make your reservation by clicking here or calling 215-763-0920.

Acid Trip Cookbook Dinner with Michael Turkell
January 25th, 2018

Frittata of balsamic onions and Parmigiano cheese
Sauce caramello with fritto misto
Salt and vinegar chicken skins

First course
Mackerel “in saor”
Baby chicory, chili, rosemary, garlic, vinegar

Second course
Squid in linguini & Clams
Picked fresno chiles, chickpeas, pea shoots, breadcrumbs

Third course
Cider vinegar braised pork shoulder
Leeks, apple, sweet potato greens

Fourth course
Meyer lemon vinegar pie