Soooo, the elves have been quite silent lately but that most certainly doesnt mean that the elves have been sleeping. My first post this evening will be about dinner - and the trials and tribulations of putting this wonderful menu into operation :) So, its fall - and we thought that what nicer way to celebrate than begin with some beautiful Ohio pears? Apparently theres also this highly coveted cheese - in Europe - that happens to be a beautiful accompaniment to pears and also signifies the beginning of this season. The cheese of which I speak - is called Vacherin - and is produced by cows once each year, in the fall - as they make their way down the French mountains - before winter sets in. Anyway, after contacting people in France and a variety of purveyors here in the states, I finally ended up at Murrays Cheese - in New York city. It turns out that you cannot get the actual Vacherin cheese just yet (its still too early), but Murrays had a farm in Vermont create a cheese that is strikingly similar to Vacherin. We there fore decided to serve this cheese spooned onto freshly made crusty sourdough - with a poached Ohio Bartlett pear as well as a fresh Japanese pear, pear jam and red Mizuno. Next, we just got in some beautiful organic Delicata squash - from Hatties Gardens. Again, because its now Fall - we thought a warm soup might be nice and comforting - with roasted pumpkin seeds, pecans and finely shaved black Burgundy truffle. New on our menu as well - we decided to venture to Spain a bit ... Wild caught Spanish octopus, simmered for hours and of course expertly prepared - served with saffron Bomba rice, wild caught shrimp and authentic Spanish Chorizo - all wrapped in thinly sliced Jamon Iberico - a dry cured ham made from the famous Iberian Black pigs of Spain :) Not paella - but perhaps a gentle nod to this dish :) Next - again staying in Espana - we thought why not do Turbot - also called Steinbut in German - arguably the finest of all fishes - from a culinary standpoint. Ours was flown in for us by The Browne Trading Company - of Portland Maine - and will be served with braised local, organic fennel, watercress and Meyer lemon. Finally, for our vegan dish we decided to highlight one of my favorite vegetables - Brussels Sprouts. These served with an authentic Swiss potato Roesti, aged garlic and heirloom radishes. Our complete menu is posted here on this FB page as well as on our website :)
Posted on: Thu, 25 Sep 2014 22:46:41 +0000
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