Wine Maker Lunch 04.17.09...

Spring Lamb Stew...
peas, carrots, favas, baby turnips sous vide, spring garlic-nettle puree
licorice-blackberry essence and micro greens

This past Friday, as with any given month throughout the year, we are honored to cook for some well known, or not wine maker, Chateau, or aficionado and pair a cool seasonal menu to it's offerings. This month was not any different. Over the years, the wine lunches at the club have ebbed and flowed with the seasons, the economy and the wine styles, but they always remain important in the search and commitment to the art of menu creating. Choice of ingredients are important and there is no mistake in that. Do not let anyone tell you differently. If you are a chef, then food is your life. It is crucial for a chef to express them self and to explore the ideas that lie out there like an elusive entity. Create...that is what we do. Flavors in any form or fashion are the basis of the dish. To make it memorable, tasty, exciting and fun, and in a way that challenges our minds and our palettes are key. Perhaps this menu did not challenge my mind, but it definitely made for a memorable, tasty and well enjoyed gathering of foodstuffs. Here is how we rolled...

Warm Caramelized Onion-Duck Confit Tart

with grilled King Oyster Mushrooms, Savory Streusel, Miners Lettuce, "Aligot" Potatoes
and a Saba Reduction

following, we offered up a subtle and delicate Rhubarb-Raspberry-Ricotta Pudding, Compressed Rhubarb, Rhubarb-Ginger Ice, Warm Lemon Zeppole, Fennel-Almond Tuile and a Ricotta-Almond Cremeaux


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