Euphorium Oakland Presents: Elevated Plates

I stepped out of my Uber amidst the rainy haze of a Sunday evening in downtown Oakland. The persistent wind tugged at my hood, rendering any attempt to shield my glasses futile. Quickly, I hurried towards the restaurant, its interior dimly lit except for the glow emanating from the bar area and two elongated tables at its heart. As I pushed the door open, the ambient chatter enveloped me.

A diverse group of patrons engaged in animated conversation, discussing the events of their days, ongoing projects, and eagerly anticipating the culinary journey ahead. This evening marked the inaugural installment of Elevated Plates, a distinctive dining experience curated by Oakland's own Euphorium Experiences. Chef Michael Woods helmed the kitchen, crafting a menu designed to elevate the infused dinner experience to new heights.

Over the course of the next seven heartfully crafted dishes and several hours of culinary delight and community engagement, we had the joy of listening to Chef Mike as he expounded upon his menu and the inspirations driving each unique creation. Additionally, we were treated to enlightening words from our gracious hosts, Tee Tee Brown and Bryce Savoy, the dynamic mother and son duo behind Euphorium Oakland. Their mission, to deliver unparalleled excellence in both retail offerings and event experiences, shone through in every aspect of the evening's proceedings.

The meal was infused in two different ways. Firstly, with the addition of the house-made infused herb oil drizzled over select dishes, imparting a subtle botanical essence. Secondly, Next Level's infused light brown sugar lent it's elevated properties to certain components of the meal. Though the intention was not to overwhelm diners by the night's end, the goal was certainly to leave all guests feeling elevated in more ways than one. Without further ado, let's delve into this extraordinary meal!

---

If you know me you know I love the classic combination of creamy duck liver pâté and crunchy toast. This rendition did not disappoint, adorned with delicate pink peppercorns and accompanied by a harmonious medley of Dijon mustard, currant compote, and sourdough Texas toast. The herbaceous notes of the pink peppercorns provided a delightful contrast to the rich, earthy flavors of the pâté, complementing the zesty kick of the mustard perfectly. Meanwhile, the sweetness of the currant compote added a final flourish, tying together the tangy crunch of the toast with finesse. Truly, a timeless appetizer to kickstart this elevated dining experience.

---

Chef Mike's rendition of aguachile left an lasting impression that will linger in my memory for years to come. The shrimp boasted a tantalizing texture that was nothing short of sublime. What truly set this dish apart was the addition of velvety coconut foam, which imparted a surprising richness. It brought balance to tanginess of the aguachile, a welcome departure from its typically acid and spice-forward profile.  The infusion of herb oil provided a refreshing touch of vibrancy, serving as the ideal finishing flourish to this second course masterpiece.

---

Our next course presented another tasty treat: a crispy porcini hushpuppy a fried buttermilk coating, paired with a velvety black-eyed pea hummus and a refreshing herb salad. With each bite, the mushrooms offered a satisfying chewiness that perfectly complemented the crunchy exterior, creating in a harmonious blend of textures. The black-eyed pea hummus proved to be an exceptional dip, its creamy richness enhancing the dish. The herb salad provided a welcome contrast, infusing the dish with a lightness that balanced its inherent earthiness. 

---

Our final appetizer course featured a turnip and velouté, a luxuriously thick sauce made from a roux and light stock, served alongside a sumptuous brown butter crouton ideal for dipping. This combination offered a delightful interplay of textures, with the added depth of flavor from the allium ash imparting a subtle umami smokiness. Fresh chives provided a vibrant finishing touch, tying all the elements together seamlessly. As we savored this fifth dish, the cumulative effects of the meal began to take hold, promising a truly elevated dining experience, and heightening our anticipation for the culinary delights yet to come.

---

Our first main course greeted us with the comforting aroma of smothered fried pork loin, accompanied by a bed of zesty dirty rice and garlic green beans. Chef Mike shared with us the personal significance of this dish, reminiscent of home-cooked meals and cherished family gatherings. Indeed, every bite resonated with warmth and affection, offering a refined interpretation of beloved family meal.

---

Our final savory dish presented a timeless combination: perfectly cooked filet mignon paired with prawns poached in cannabis butter, accompanied by confit shallots and roasted broccoli. Personally, I relish the robust flavor of head-on shrimp, and the filet mignon boasted a flawless texture, cooked to perfection. Though seven dishes may not sound overly indulgent, by the end of the meal, the cumulative effects were certainly noticeable. Whether it was the infusion or simply the delight of the meal, a sense of contentedness washed over me, leaving me feeling pleasantly satiated and ready to end my night. Not before dessert though!

---

For dessert, we indulged in another timeless delight: a baked apple crumble served with velvety vanilla bean gelato. Cradling the warm cup in my hands felt like wrapping myself in a blanket of comfort, evoking memories of childhood warmth and nostalgia. This rendition, infused with both the herb oil and the infused sugar, offered a perfect conclusion to the evening—a harmonious blend of familiar flavors heightened by subtle infusions, leaving a sense of satisfaction and contentment. Truly, a delightful way to cap off the night's culinary journey.

---

It was truly an evening that celebrated community, a precious commodity in today's world. Living in the Bay Area, we're fortunate to embrace authenticity and witness the community's unwavering support for genuine endeavors. I firmly believe in nurturing and empowering local talent as a catalyst for societal evolution. By redirecting our resources away from the powers at be and toward those who genuinely serve the community, we can reshape our collective journey.

Witnessing Bryce express gratitude for the media crew, longstanding collaborators as well as dear friends, and Chef Mike commend his kitchen team was profoundly touching. Tee Tee's joy at seeing her vision come to fruition, a testament to her dedication and hard work, warmed our hearts. An of course, the joyous faces of guests finding connection with one another was the evening's most wonderful gift.

I eagerly anticipate what the future holds for this remarkable team, their passion, and their commitment to authentic community-driven events.