The FourCoursemen » Black Truffle

April, 3rd 2010- Veggie/Fish Dinner for Joanne

Patrick — Tue, 06 Apr 2010 22:45:03 +0000

Green Bean and Roasted Fennel Salad w/ Grapefruit, Puffed Wild Rice, Gin Viniagrette

w/ St. Germain and Pink Grapefruit Cocktail

Smoked Trout w/ Roasted Hakurei Turnips, Pea Puree, Pickled Black Radish, Lemon Buerre Blanc

w/ Vinosia, Greco Di Tuffo, IT ‘07

Roasted Carrot Soup w/ Fresh Carrot Juice, Black Truffle, Garlic Chives

w/ Domaine de la Cadette, Bourgogne Vezelay Blanc, FR ’05

Seared Sturgeon w/ Grilled Olives, Macadamia Nut Tahini, Cucumber and Shallot Jam, Fiddlehead Ferns

w/ Patrizi Montoro, “Sola Fides” Sangiovese, IT ‘04

Honeysuckle Tea Ice Cream w/ Candied Kumquat Skin, Angel Food Cake Croutons, Kumquat and Ginger Syrup

w/ Christoffel Erben, Riesling Auslese, DE ’05

Good Luck in Chicago Jo Jo!

Reynolds Plantation Dinner February 20th, 2010

Patrick — Tue, 06 Apr 2010 22:14:37 +0000

Octopus Tartare w/ Blood Orange Aioli, Smoked Marcona Almonds, Jicama, Quail Egg

w/ Darioush, Viognier, CA ‘08

Full Moon Farm Chicken Galantine w/ Carmelized Fennel, Watercress, House-Cured Lamb Bacon, Preserved Lemon, Honey Gastrique

w/ Albrecht, Pinot Gris, FR ’07

Rabbit Thigh Confit w/ Parsnip Puree, Red Cabbage Slaw, King Trumpet Mushroom Duxelle, Toasted Pine Nuts

w/ Domaine du Joncier, Lirac Rouge, FR ‘05

Seared Baby Lamb Chops w/ Arugula, Dijon Breadcrumbs, Chevre, Black Truffle, Cocoa Powder

w/ Tenuta di Biserno, “Cornato”, IT ’05

Napoleon w/ Apple Cider Gelee, Calvados Syrup, Citrus Sponge Cake, Sea Salt Caramels, Dark Chocolate

w/ Bottex, Sparkling Gamay, FR NV

This was a amazing experience for all of us. It was also our first full dinner outside our house. A great big thanks to the staff, chefs, and all who helped this weekend go so smooth. I can’t wait to go back and take out the fourcoursemen jet skiis!!

Saturday, January 9, 2010

admin — Sun, 17 Jan 2010 21:12:16 +0000

Foie Gras & Chicken Hot Dog w/ Black Truffle, Savoy Cabbage, Curry Mustard
w/ Lucien Albrecht, Gewurztraminer Reserve, FR ‘08

French Lentil Soup w/ Baby Vidalia Cream, Slow Roasted Tomato, Candied Lemon
w/ Belle Glos, “Meiomi” Pinot Noir, CA ‘07

Smoky Pork Belly w/ Black-Eyed Pea Puree, Sweet Potato, Garam Masala, Parsley Leaves
w/ Ben Marco, Malbec, AR ’08

Braised Veal Shanks w/ Rapini, Cashew, Golden Raisin, Sauteed Cucumber, Kaffir Lime
w/ Compolieti, Ripasso, IT ‘07

Orange Spice Pound Cake w/ Roasted Shallot Buttercream, Carrot Frozen Custard
w/ House Highball Cocktail

Viva la France!

Randolph — Sun, 05 Aug 2007 06:42:41 +0000

Wow. A bit late in posting this, but it has been a busy week. Since I’m fudging the date on this post, I’ll write in somewhat present tense… here we go! For this week’s dinner we thought- French and all the wonderful things that brings to the table. It was a wonderful evening for 14 of us. Matt (our favorite guest chef) was there as well and helped prepare a wonderful course. 5 courses in all, with an amazing dessert that was a tricky thing to make, but so very tasty. Here is what we made:

Tuna Tartare with Homemade Beet Chips
Chantrelle Toasts and Provencal Tomatoes
Crepes with Chantrelles and Gruyere Topped with Black Truffle Mashed Potatoes and Tarragon Oil
Poached Fish with Pearl Onions, Carrots, and Peas with a Beurre Rouge Sauce
Steak au Poivre
Orange Chocolate Gran Marnier Soufflé