We are really excited to host brilliant chef Brandon Baltzley to Edinburgh Food Studio on 6th, 7th, 8th October. Known as the Salvador Dali of cooking, Brandon has an invigorating creativity. This series of dinner is a nod towards Salvador Dali's book "Les Diners de Gala". Expect a wacky and whimsical evening.
Southern-born Brandon Baltzley (@BrandonBaltzley) rose from his low-country roots to become a voice for native and nomadic cuisines. His professional experience includes working in numerous Michelin-starred kitchens in NYC and Chicago before branching out on his own via the underground culinary community CRUX.
Through pop-up dinners and one-off epicurean experiences Baltzley has built himself a reputation as a renegade hero of regional American cuisine. Through restaurants such as TMIP in Michigan City, Boston's Ribelle, and the 41-70 in Cape Cod. Now Laura Higgins and Baltzley embark on their own summer series of dinners, Buffalo Jump,
Brandon Balztley is involved in several groups that aim to advance new best practices in culinary sustainability. Baltzley has written his memoir, Nine Lives: A Chef's Journey from Chaos to Control, that was published in 2013.
Brandon Baltzley and Laura Higgins' most recent project has been the 41-70: a waterside restaurant that strives to push New England cuisine to the forefront of regional American. In the casual eatery—reminiscent of an old ship's hull—chefs Brandon Baltzley and Laura Higgins presented affordable yet aesthetically impressive interpretation of Cape Cod classics. Through the use of native ingredients and traditional techniques, guests will taste the time and place where they are dining: Forty-One North, Seventy West. THis is the same philosphy that the take onto Buffalo Jump, and that they bring here to Edinburgh.
Dinner starts at 8pm, and guests are welcome from 7:30pm. The set menu costs £42, and an optional drinks pairing menu will be available for £35.
To book the "Gala's Game" dinner on either 6th, 7th, 8th October email email@example.com or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.