Birk’s Restaurant Donates Beer and Food Flight to the March of Dimes

birk's restaurant gives back

Birk’s Restaurant Donates Beer and Food Flight to the March of Dimes

Known for their savory pork chops, juicy and tender grass fed beef and wines from the Santa Cruz Mountains, Silicon Valley’s Birk’s Restaurant is also widely known for its charitable donations to the local community. Currently, Birk’s is preparing for the March of Dimes event being held later this month.

On September 27, 2015, Birk’s Restaurant will participate in the March of Dimes’, Signature Chef’s Auction, “an evening of culinary excellence” at the Fairmont Hotel in San Jose. The black tie event, which is expected to attract between 300-400 people, is a benefit fundraiser to raise money for research to end premature births, birth defects and infant mortality. Silent auction packages include a one-of-a-kind food experience from top culinary chefs from the South Bay.

Birk’s Sous Chef, Julie, created a tempting signature dish for the March of Dimes event: a 2 bite sous vide bourbon filet mignon, paired with fried broccolini, polenta balls, foie gras butter and truffle jus. For auction, Julie has created a unique 5-course menu paired with Firestone Walker Brewing Company’s signature beers. Not only is each item paired with a beer; each dish includes beer in the ingredients! All proceeds from the silent auction benefits the March of Dimes.

Julie took inspiration from traditional beer and food pairings and then added her own unique twist. Her final creation is simply brilliant and begins with an appetizer of Wild Salmon Melt with Beer Cheese Soup and Beer Battered Fish and Chips. Next follows the perfect combination, beer and potatoes, with the Warm Beer Potato Salad paired with Fried Quail Drumstick. The salad course emphasizes Scallops over Shaved Vegetables with an Orange Pale Ale Vinaigrette. The palate cleanser is a unique Orange Ginger Beer Sorbet. The entrée is an amazing Beer Braised Veal Shank with pine nut farro pilaf and braised greens. For the finale, the Ale Ice Cream with pistachio coffee biscotti features beer in the praline, biscotti and the float!

Julie’s drive and creativity for crafting delicious dishes has been evident since she started at Birk’s Restaurant two and a half years ago. As Sous Chef, her main duties at the Santa Clara steakhouse include creating daily additions as well as contributing to the longer-term seasonal menu changes. She also manages staff and places orders from suppliers.

Trusted for their expertise, experience, and fine craft for creating delicious dishes, Birk’s owner, Dave, encourages creativity within the culinary team by limiting focus on budget or food constraints. The freedom to experiment and have fellow colleagues taste dishes and comment on them makes the entire process a collaborative effort. Julie prides herself on bringing her own flavor and a style unique to Birk’s.

“My favorite part about working at Birk’s,” says Julie, “is creating the seasonal menus and trying my creations. It can be a very stressful process but it’s definitely the most rewarding part of my job.” She explains, “My process includes defining the essence of the dining experience at Birk’s and turning it into a new dish. My own creativity and the seasonality or availability of foods is also a large part of the process.”

These combinations are what create the delicious menus that draw Silicon Valley executives, families, colleagues, and friends together for a fine dining experience at Birk’s Restaurant in Santa Clara.

To make a reservation at Birk’s Restaurant, contact us today. For more information about the March of Dimes event, please visit March of Dimes Signature Chef’s Auction, an evening of culinary excellence.

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