I think this was the best dinner of the year so far. A truly amazing crowd of folks came to share the night with us! Also, for the first time in a long while, the whole family was together again.  Dear jesus did it show. I can’t even begin to describe how incredible the terrine was.  It truly was an awesome piece of craftsmanship. Matty never fails to impress with his ability to execute an idea.

What can I say about the smoked tomato gazpacho? We’ve done a few iterations of gazpacho in the past, but come on! That was unparalleled! A perfect balance of heat and tomato sweetness with a lingering smokiness tied together by the soothing aspect of the pesto.  The best summer soup ever in my opinion.

In the interest of full disclosure, which is the point of the posts (other than me totally bragging about us), we really liked the crab & corn cake, but it needed something. What that something was, to be honest, was sitting on the stove the entire time. A little side note about us, we occasionally forget some stuff. It’s a testament to how well we work together that we always make it work, no matter the problem. So, yeah, totally forgot the brown butter. Still was a really good dish. These little things, which most people probably don’t notice or maybe they do, are what makes us charming. Just a family of friends cooking dinner in a small shotgun house for some good people in our neighborhood.

I’ve probably had buttered cabbage at some point, but it was unmemorable. This is what makes Patrick a wizard in my book. Taking something that would normally be a footnote and really showing how it can be this really flavorful backbone to an amazing dish. It has always been his strength. His ideas and flavor combinations are one of the chief driving forces behind the group. He has made the cherry and toms for me before, but all of this together, well Holy Shit! Talk about a completely decadent seeming dish that finishes very light and satisfying but never becomes the gut-bomb it could have been.

Dessert was really special for me this time. Not for anything really unique or challenging, but because it was my first dessert since I have been back. My desserts have always been a little playful, and this was no exception, but it meant more than just that.  I had to leave the guys and Athens for a bit this year and there was a good chance I was not going to come back. A few things career-wise were pulling me in some different directions, but, thankfully I had this and I realized it was too important to leave. Without getting to serious, this is the greatest thing I have ever been a part of and I have found a family in the Four Coursemen. Thanks for supporting us for this long and here’s to 4 more years!

I can’t leave without saying how integral she is and how awesome it was to have Nancy back. Our food would only be good without her. She makes us legit. Nancy it was amazing that you were here! We, and I’m sure everyone else, miss you and Michael!

Sorry for the long-winded post. I’m a little loquacious when I’m excited. Thanks again everyone. We’re going to keep doin’ dinners, you guys keep comin’!

-e

MENU:

Local Chicken and Chanterelle Terrine w/ Smoked Duck Breast, Arugula, Pickled Green Beans, Blueberry Mostarda
w/ Falernia, Pedro Ximenez, CH ‘08

Smoked Heirloom Tomato Gazpacho w/ Randy’s Basil Pesto
w/ Dagueneau, Pouilly Fume, FR ’06

Peekytoe Crab w/ Local Corn Cakes, Grilled Peaches, Pea Shoots, Brown Butter
w/ Sauvion, Rose d’ Anjou, FR ‘08

Lamb T-Bone w/ Buttered Cabbage, Roasted Cherry Tomato, Raspberry, Truffle Salt
w/ Hawkes, Merlot, CA ’03

“Milk & Cookies” Three Ways
w/ Southern Tier Brewing Co., “Mokah”, NY, NV

PHOTOS (courtesy of Chrissy. Criddyreed@gmail.com):

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. Criddyreed@gmail.com):

White Bean Soup w/ Mussels, Chorizo, Kale, Tapenade Crostini
w/ Coenobium, Lazio Bianco, IT ‘06

Venison Au Poivre w/ Creamed Chantrelles, Carmelized Pear and Onion, Parsley Leaves
w/ Gallet, Cote Rotie, FR ’05

Duck Leg Confit w/ Rosemary Compressed Carrots, Orange and Pecan Salad, Rooibos Tea Sauce
w/ Aux Trois Freres, Cotes de Castillon, FR ‘05

Chocolate “Tres Leches” w/ Caramel Cream, Sour Cherries, Sweet Cherry Sauce
w/ Leopold Brothers, Michigan Tart Cherry Liqueur, NV

Cauliflower Soup w/ Chorizo, Cocoa & Scallions
w/ Jean Luc Joillot, Bourgogne, FR ‘07

Beef Heart Tartare w/ Pickled Golden Beets & Toast
w/ Pennautier, Cabardes, FR ’06

Plantation Quail w/ House Cured Bacon Stuffing, Parsley Root, Sweet Potato Chips& Parsley Sauce
w/ Anura, Pinotage, SR ‘05

Star Anise Custard w/ Brûléed Bananas, Brown Butter Cookies & Dark Rum Sauce
w/ Fonseca, Tawny Port, 10 year, PT

This weekend was fish. All fish (well almost). Personally I have never been a huge fish person, but that is fast changing these days. Four courses this time, and Steve came over as a guest chef. I brought the wine!

• Ecuadorian style Ceviche with Sunflower Greens and homemade Sweet Potato Chips
• Chilean Sea Bass poached in White Wine with Chantrelles and Lemon Orange Mache
• Pan Seared Pepper crusted Tuna Steaks with Sesame Rice Cakes, Arugula, Avocado, and a citrus reduction
• Sicilian Lifeguard-Style Calamari