It has always amazed me how one seemingly innocuous idea can lead to creating something greater than the sum of its respective parts. This is true for many things that happen in life, and honestly it’s very true for us as a group. We began as a good idea among friends looking for an excuse to educate ourselves as cooks and people, as a way to meet new friends and, well, drink some nice booze. While all of that is still the goal and the intent, we have become something greater. We’ve grown as individuals and as a collaborative whole. We’ve been enriched by everyone who has shared a meal with us at the house. This one small idea among friends has now become a community.

The point of the above, pardoning the fact that I’m long-winded, is that one idea lead to quite possibly the most cohesive and firing on all cylinders dinner we have ever done. It was not that every dish was the best dish we’ve ever made, more of that everything was balanced and flowed so well together. We owe that to bolognese. More so, to the pork wizardry that Matty produces. The idea for bolognese ending up leading us down a road that we, for no specific reason, have never taken much. We’ve had dinners that were inspired by regional or national cuisine, but in all of our explorations, we’ve never gone Italian. The occasional course here and there to be sure, but never all out. The flavors, technique and ingredients (for the most part) were very rustic Italian. Honestly though, that had little bearing, except for putting us in a headspace, on why the dinner worked so well. Sitting here now, I can’t honestly think of what made it so amazing specifically. I think, without any ego or over confidence, that it was simply doing what we love doing. It’s using the sum of all parts, all of our individual skills and passions, and then bringing that together. It is a testament to the ingredients we use, the producers we know (many of which are right here around us) and knowing each other so well and just simply doing what we do. Most importantly, it is having an audience that is willing to join in this experience with us and therefore inspire us to continue. Thanks to everyone who has ever come to dinner, read the blog, stopped by the site, stopped us on the street to talk, liked us on facebook, supported the businesses where we work, loves food and cares about the craft, the list goes on. Thanks for inspiring us! Here’s to many more dinners and meeting many new friends.

edward

MENU:

Pork Liver Mousse w/ Grappa Soaked Peaches, Cerignola Olives,
Fresh Oregano, Baguette
w/ Adami, Prosecco, IT NV

Local Arugula Salad w/ Roasted Green Grapes, Fresh Lima Beans, Parmesean, Pine Nut Viniagrette
w/ Terredora Dipaolo, Falanghina, IT ‘08

Alaskan Cod w/ Eggplant Capponata, Braised Celery, Tomatoes, Crisped Bacon Lardons
w/ Damilano, Barbera D’Asti, IT’08

Local Pork Bolognese w/ Guanciale, Handmade Pappardelle,
Garlic Blossoms
w/ Felsina, Chianto Classico, IT’07

Chocolate Stout Chocolate Cake w/ Toasted Fennel Glaze, Hazelnuts, Hazelnut Syrup
w/ Faretti, Biscotti Liqueur, IT NV

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

This dinner was a comedy of errors. Most of the proteins we ordered were mistakenly sent back. Our fish order never showed up. Half of the group was either working or out of town. All in all not too uncommon, but it led to a crazy day.  I think our most memorable dinners come out of moments like these. It forces us to really think on our feet, brainstorm and adapt and ultimately that is when we are at our best.  It came through in the food with some or our regulars saying that is was the best dinner they have enjoyed with us yet and newcomers singing the praises of everything that was served!

Don’t let the cool exterior you saw that night fool you.  It was intense in the kitchen, but anyone who works in a kitchen knows that you need to adapt on the fly because those kinds of things happen all of the time.  It is how you adjust and recover that makes the difference!

Thanks to everyone who came, it was an amazing night. Smoked white chocolate for the win!

MENU:

Scallop and Lobster Ceviche w/ Fried Tortilla, Marinated Cabbage, Red Pepper Sauce
w/ La Cana, Alberino, ES ‘08

Local Summer Squash Soup w/ Carrot Yogurt, Crumbled Pistachio
w/ J.Hofstätter, Pinot Bianco, IT ’07

Sunburst Trout w/ Fennel-Leek Hash, Olive Breadcrumbs, Balsamic Tomatoes, Beurre Blanc
w/ Dirler, Pinot Noir, FR ‘05

Chorizo Stuffed Roasted Quail, w/ Succotash, Chicken Sage Gravy
w/ Reinaert, Flemish Wild Ale, BE NV

Cayanne and Sea Salt Dark Chocolate Bars w/ Smoked White Chocolate, Cherries, Candied Bacon
w/ Tobin James, “Liquid Love”, Late Harvest Zinfandel, CA ’07

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

MENU:

Fennel Vichyssoise w/ Seared Pineapple, Poached Shrimp
w/ Dr. Dienhard, Gewürztraminer, Pfalz, DE ‘07

Seared Asparagus w/ Goose Egg, Anchovie, Uncle Matty’s Pork Cracklin’s
w/ Jean Collet, Chablis 1er Cru, FR ‘06

Line Caught Yellowfin Tuna w/ Radish-Red Pepper Crudo, Candied Lemon, Carrot Viniagrette, Popcorn, Randy’s Micro Greens
w/ Mayasara, Pinot Noir, OR ‘07

Smoked Pork Butt w/ Sweet Potato Gratin,Pickled Corn-Sour Cherry Chow Chow, Randy’s Arugula
w/ Passing Cloud, Reserve Shiraz, AU ‘05

Crustless Brown Butter Cheesecake w/ Fennel-Blackberry Compote
w/ Daniel Bouju, Pineau des Charentes, FR NV

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!

w/ Schiopetto, “Blanc Des Rosis”, IT ‘06

White Bean Soup w/ Apricot, Crisped Proscuitto, Chili Flake, Rosemary Oil

w/ Molnar Family, Chardonnay, CA ‘07

Braised Tripe w/ Glazed Chipolini, Fingerling Potato, Fava Bean, Dijon

w/ Niner, Sangiovese, CA ’06

Wild Striped Bass w/ Marinated Little Neck Clams, Red Pepper Puree, Briased Celery, Tomato, Capers

w/ Rosa del Golfo, “Scaliere” Negroamaro, IT ’07

Chocolate Espresso Gateaux w/ Fennel Creme Anglaise, Port-Poached Pear and Fennel

w/ Graham’s, “Six Grapes” Porto, PT NV

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

MENU:

Halibut Cheek w/ Fingerling Potatoes, Ricotta, Wilted Radicchio, Honey, Walnuts
w/ Casata Monfort, Muller Thurgau, IT ‘07

Sunchoke Soup w/ Braised Pork Cheek, Pork Jus
w/ Domaine Des Huards, Cheverny, FR ‘06

Shepards Pie w/ Lamb, Cranberry Beans
w/ Bell’s Brewery, Porter, MI

Lavender Seared Duck Breast w/ Sweet Potato Cream, Red Leaf Watercress, Rutabega, Date and Cashew Compote
w/ Chateau La Bonnelle, Saint Emilion Grand Cru, FR ‘05

Pear Torte w/ Chocolate Crust, Chestnut Frangipane, Poached Pear, Fennel Confit
w/ Bodegas Dios Baco, Cream Sherry, ES

PHOTOS:

Pan Seared Sablefish w/ Sunchoke Puree, Fried Fennel, Proscuitto & Garlic Chives
w/ Scarbolo, Ramoto XL, IT ‘07

Tongue and Cheek Carbonara w/ Butternut Squash & Haricot Vert
w/ Podere del Guiggiolo, Toscana Rosso, IT ‘07

Braised Veal Shanks w/ Brown Lentils, Orange Gremolata & Polenta Crutons
w/ Piazzo, Barolo, IT ’04

Rhubarb Kuchen w/ Ginger Creme Anglaise, Caramel Apples & Candied Punpkin Seeds
w/ Domaine Dupont Reserve