Behind the Scenes at The Soiled Dove: Fall 2025 Menu Tasting with Work of Art Catering
- Jessie May
- Aug 25, 2025
- 3 min read
This fall, The Soiled Dove returns under The Big Top at Alameda Point with a feast for the senses - and that includes the menu. Join Vau de Vire Society founders Mike and Shannon Gaines for an exclusive tasting with Work of Art Catering, the culinary team behind this season’s immersive dinner theater experience. Here’s a behind-the-scenes look at how the show’s bold flavors are coming together.
A Culinary Experience as Daring as the Show
Just as The Soiled Dove invites guests to revel in the unexpected, the dinner menu is designed to surprise and delight with bold flavors and inventive pairings. The evening begins with bread, served alongside herbed cultured butter and a sprinkle of Maldon salt. A simple start elevated to indulgence. A first course of heirloom tomato salad layers summer’s ripest produce with miso ricotta, black garlic tahini, and za’atar, a vibrant dish that balances richness with freshness (with a vegan option available). For the main event, guests may choose between a classic beef bourguignon — tender beef shoulder slow-braised in red wine with bacon, pearl onions, and mushrooms, set over creamy polenta — or a mushroom bourguignon crafted with the same depth of flavor for a plant-based alternative. The evening concludes on a decadent note with chocolate mouse, paired with an apple pie cherry, and hand crafted cone. Each plate is as layered and theatrical as the show itself, creating a feast that is as daring as it is unforgettable.
Meet Work of Art Catering
Work of Art Catering, based in San Francisco and founded in 1991, is a visionary culinary studio that fuses artistry, sustainability, and immersive design to craft unforgettable dining experiences. Under the leadership of Jacqueline Burns - whose roots in farm-to-table cooking and found-object artistry inform every event - they offer deeply personal, emotionally resonant food experiences rooted in the natural world. Executive Chef Jonathan Veeneker brings a parallel passion to the table, shaped by his culinary journey through Michelin-starred kitchens and a background in culinary preservation - from curing meats to fermentation—and a philosophy that treats each dish like a piece of music.
At its core, Work of Art specializes in blending vibrant local ingredients with thoughtful design, often incorporating flowers, botanicals, and interactive installations. Turning meals into immersive spectacles. Their creative ethos has made them a perfect collaborator for The Soiled Dove, where they don’t just serve food, they craft edible theater, transforming dinner into an extension of the dazzling, larger-than-life narrative under The Big Top The Soiled Dove.
Mike and Shannon’s Favorites from the Tasting
Some favorites from the tasting highlighted just how much thought went into pairing flavor with experience. They loved how the bread struck the perfect balance, soft and pillowy inside with a delicate crunch on the crust. The heirloom tomato salad, paired with a crisp Negroni, set a light and refreshing tone before the richness of the main course. The beef bourguignon stood out as a showstopper, its sauce and vegetables melding together in a mouthwatering harmony atop the creamy polenta. Dessert provided the perfect finale: a chocolate mousse that was not only beautifully presented but also delightfully tidy to enjoy, a sweet treat that closed the meal with elegance.
The Soiled Dove Work of Art Tasting 2025
Join us for an afternoon with Mike and Shannon Gains of Vau De Vire Society for a special pre-show taste testing at Work of Art Catering in San Francisco.
Secure Your Table at The Soiled Dove Today
This fall’s performances are already generating buzz, and seating is limited for each night under The Big Top. The 2025 season is located at Radium Runway, on the shore of Alameda Point. Just a Friday night ferry ride away via the San Francisco Bay Ferry that brings you directly into Alameda Seaplane at the foot of the tent.
Secure your table now for an evening of spectacle, decadence, and unforgettable flavors. Shows run Friday & Saturday nights September 5th - November 15th.
