The Third Bird Presents: AUTOBAHN Pop Up with Chef Donald Gonzalez

This October, The Third Bird is launching an intimate, pop-up dinner series with guest chef, Donald Gonzalez, formerly of St. Paul’s Forepaugh, Jean George’s Chambers Kitchen and The French Laundry. 

The menu is influenced by Chef Gonzalez's childhood travels throughout Germany. The 5-course meal will merge traditional German cuisine with technical and unique preparations reflective of Gonzalez’s training. 

For three nights only, the inaugural dinner will be prepared and plated alongside guests for a true Chef’s Table experience. Tickets are limited to 16 guests per night. 

$75 per person, ticket price includes dinner, tax and gratuity.  Wine pairings will be available for purchase.  Purchase tickets at thirdbirdpopup.eventbrite.com

From 6:30-7:00pm guests can enjoy a drink and meet and greet with the Chef. Dinner service will start promptly at 7:00pm.

Bretzeln/“Pretzel”

Mustard and whipped pub cheese

Wurzeln und Fruits/“Roots and Fruits”

Beets, radish, whipped German blue cheese, herbs, sunflower sprouts with seeds, blackberry poppy seed emulsion, Riesling rain with compressed seasonal fruit

Pilzmaultaschen/"German Mouth Pocket Mushroom Raviolis"

Arctic Char flash cured in horseradish, seasonal mushrooms, tomato raisin, baby spinach, marjoram oil, ember roasted mushroom essence

Intermezzo

Elderflower and quark fizzy lifty drink

Entenschnitzel/"3 Duck Schnitzel"

Rye crusted cured duck breast, warm German potato salad with chopped smoked duck leg, shattered duck egg, pickles, shallots, mustard seed oil, dill, parsley, cucumber and sauce of Natura farm black currants

Sauerbraten/"Picked Slow Braised Meat"

Pork cheeks, juniper berry brined pork tenderloin, beschwipste pflaume "Tipsy Plum", pumpkin gingersnap dumplings, black forest ham and creamed watercress, burnt sunchoke, grilled grapes and herbs

Strudel Rolls

Pineapple, apple, dried cherries, and hazelnuts with salted Asbach caramel and whipped bavarian cream

**Due to the unique service aspect of this event, we will not be accepting special requests for protein cooking temperatures or allergy concerns.  The menu is subject to minor changes without warning based on seasonal availability.  If you arrive late or need to leave early, you will only be served the courses that you are present for.