Local chanterelles from our friend Amy, haricot verts from Rando’s garden, amazing squash blossoms from the mercado and a case of Casal Garcia. Sounds like all the things you need for a good Saturday. We were glad to have Randy back from his “vision quest” but we were still a man down. Thankfully, our talented dishwasher/upper-middle management trainee Noah, photographer extraordinaire Chrissy, and hospitality supervisor/upper-upper management trainee Erin were there to help out. This dinner was awesome as we returned to being a little bit playful with the menu, but the transition from our original idea to plate ended up being both refined and elegant. The only downside to never tasting a whole dish before we serve it is that I have to share one plate with all the rest of the guys. Carrot ginger emulsion rules my world! Thanks again for a wonderful evening. You guys make us great. Thanks for all the interest and the support.
MENU:
White Bread Soup w/ BLT Toppings “Hold the Mayo!”
w/ Gessami, “Gramona”, ES ‘08
Local Chanterelle Mushrooms w/ Grilled Zucchini Bread, Greens
w/ Walnut Block, Savignon Blanc, NZ ’08
Pan Seared Wahoo w/ Local Green Beans, Squash Blossoms, Carrot-Ginger Emulsion
w/ Damien Lareau, Savennieres, FR ‘06
Painted Hills Top Round Roast, w/ Chipotle Coffee Rub, Grilled Cactus, Avocado, Chimichurri
w/ Luigi Bosca, Malbec Reserva, AR, 07
Key Lime Pie w/ Fresh Raspberries, Prickly Pear Syrup
w/ Gruet, Demi Sec, NM, NV
PHOTOS: courtesy of Chrissy Reed
Wish I did not miss it!