The FourCoursemen » Vanilla Brown Butter http://www.thefourcoursemen.com Now that's good schnapps! Mon, 30 Jan 2012 17:01:49 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 May 1st, 2010 http://www.thefourcoursemen.com/dinners/may-1st-2010/ http://www.thefourcoursemen.com/dinners/may-1st-2010/#comments Sun, 02 May 2010 01:37:05 +0000 admin http://www.thefourcoursemen.com/?p=598

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

]]> http://www.thefourcoursemen.com/dinners/may-1st-2010/feed/ 0 Dinner Saturday January 23, 2010 http://www.thefourcoursemen.com/dinners/dinner-saturday-january-23-2010/ http://www.thefourcoursemen.com/dinners/dinner-saturday-january-23-2010/#comments Thu, 28 Jan 2010 21:43:06 +0000 admin http://www.thefourcoursemen.com/?p=516 Oyster Po’Boy on a Half Shell
w/ Gruet, Demi Sec, NM NV

Slow-Cooked Salmon w/ Apple & Grana Padano Ravi0li, Thyme, Saffron Buerre Blanc, Celery Leaves
w/ Peter Dipoli, “Voglar” Sauvignon Blanc, IT ‘03

Butternut Squash Soup w/ Bacon Lardons, Vanilla Brown Butter, Brazil Nuts
w/ Pessagno, Pesoni Vineyard Pinot Noir, CA ’03

Roasted Tri Tip Beef w/ Red Wine Poached Egg, Arugula
w/ Ridge, Paso Robles Zinfandel, CA ‘05

Orange & Lavender Steamed Pudding w/ Honey Creme Anglaise
w/ Launois Pere et Fils, Blanc de Blanc, FR NV

]]> http://www.thefourcoursemen.com/dinners/dinner-saturday-january-23-2010/feed/ 0 Dinner, Saturday October 11, 2008 http://www.thefourcoursemen.com/dinners/dinner-saturday-october-11-2008/ http://www.thefourcoursemen.com/dinners/dinner-saturday-october-11-2008/#comments Mon, 13 Oct 2008 15:49:23 +0000 Randolph http://thefourcoursemen.com/?p=57 A warm thank you to all of our guests that attended this weekend. We had a wonderful time in the kitchen and left the house that night very happy and in great spirits.

MENU:
Alaskan Spot Prawn w/Pumpkin, Pumpkin Seed and Parsley Oil
w/ Launois Pere & Fils, Blanc de Blanc, FR N/V

Venison Medallions w/Fennel Celery Salad and Chestnut Sauce
w/ Bruna, Pigato “U Baccan”, IT ‘06

Celery Root Soup w/ Vanilla Brown Butter and Slow Roasted Tomatoes
w/ Roblin, Sancerre, FR ’06

Sablefish w/ House Cured Bacon, Charred Endive and Muscadine
w/ Trenel & Fils, Moulin a Vent, FR ‘06

Rabbit and Duck Confit Terrine w/ Dried Cherries and Pickled Ambrosia Apples
w/ Domaine Du Deffends, Coteaux Varois, FR ‘00

Poached Apples w/ Ginger Compote, Candied Bacon Sabayon and Mr. Smith’s Pulaski Street Honey
w/ Huet, Vouvray Moelleux, FR ‘96

    While I enjoyed everything on the menu, the terrine made me pause, and just sit there a moment… then the wonderful richness of it finally sank in. Incredible. Nancy did a spectacular job with the wines with the Huet Vouvray Moelleux being so memorable- full of honey, fruit, and flower.

    I hope to have some photos posted soon, of this weekend and the previous. Until the next evening, many thanks again to our guests and friends.

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