last night i attend the noble swine dinner - loved the menu.
one of the courses i remade tonight but dumb it down a bit.
the original recipe was "carbonated grapefruit, watercress and san daniele prosciutto.
they carbonated a grapefruit by taking the whole fruit and pushing the nozzle of a whip cream c-02 canister into the fruit and blowing the c-02 into the fruit - later peeling and segmenting the fruit for the salad. they made a champagne and grapefruit dressing for the salad - and a few thin slices of prosciutto for umami.
i made a very simple version of this with baby greens, a cider & grapefruit vinegrette, chopped celery and segmented grapefruit.
Course I
pheasant & porcini consomme with crispy parm
• champagne
Course II
Roasted brussel sprouts, poached pear, thyme ricotta, hazelnuts with a wine/pear reduction sauce
• champagne
Course III
carbonated grapefruit, watercress, San Daniele proscuitto
• champagne
Course IV
Dover sole, coriander pot de creme, shaved fennel, celery root puree, pomegranate seeds
• Ca di Farara Pinot Grigio, 2007 'late harvest', Otrepo Pavese Italy
Course V
Coppa di Testa, mache, kolsch mustard, cranberry and sherry vin coulis
• David Sampedro "Traza' 100% Braciano, 2008, Rioja, Spain
Course VI
pheasant ballotine, pancetta, black truffle, grapes, abatis (gravy)
• Grerrieri-Rizzardi 'Villa Rizzardi' Amarone della Valpolicella 2003 Venato Italy
Course VII
Gingerbread, Lemon, old scotch ale ice cream
12.06.10
Comments
Post a Comment