"helm is a contemporary American BYOB highlighting seasonal ingredients from local urban farms. An ever-changing blackboard menu ensures the farmers’ freshest bounty. In their first venture together, chefs Kevin D’Egidio and Michael Griffiths are drawing from their fine dining background with this casual, upbeat and exciting restaurant."
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Helm provided us the entire restaurant, with a seating limit of 33, we had about 30 in attendance and just $50 and that included a HUGE spring feast.
The restaurant kept bringing out family style, shareable enormous amounts of food that included locally raised and foraged ingredients (so much, Im sure I'm forgetting some of it):
leeks with tewskberry and goat yogurt, grilled asparagus with wild boar and poached egg, homemade pasta with spicy mussels, arctic char with broccoli rabe and wasabi sauce, aged duck breast on top of duck confit hash, roasted pork shoulder over a rich dirty rice, and amazingly, after all that food we had no resistance to the incredible dessert: Gateau Basque with tonka and grapefruit.
* there was a lot of delicious food to say the least and I was too busy enjoying the company and gorging myself that I didnt note what the vegetarians had offered for alternatives to the meat dishes. (shrug).
|dessert was incredible and like everything, went super with the St. Benjamin beer!|
I want to THANK Helm BYOB and St Benjamin Brewing CO. for their generosity all inclusive, this event cost only $50 and we had no shortage of great food or drink. ♡
Also, If you're interested in attending and/or being on the foodie group email list for invites, contact: