Tuesday, April 26, 2011

A Spring Chef's Table: UWC

The latest installment (April 15, 2011) of The Chef's Table at the University and Whist Club of Wilmington was another rousing success.  As we slipped a few weeks more into the spring season, we delved a little deeper into all it has to offer.  First of the season 2010 Rose made a debut from Alexander Valley Vineyards in California, while black sea bass wiggled onto the menu, and wild boar loin with golden chanterelles and fresh fava beans took center stage.  See the full menu, with wines, below:

Reception: 2010 Alexander Valley Vineyards Rose

A colorful spring table set the tone for a beautiful evening

Plump, creamy and luscious Kumamoto oysters await dressing for the opening course.

Dainty bluebells picked from the grounds of the club to accent the final course.

Likewise, pastel-colored arrangements were assembled from local clippings by Staff Florist Dominique Ho.  Merci, Domi!

Popcorn Rockshrimp dredged in rice flour and flash-fried with Saffron Aioli

Barbecued Oxtail Ragout with Radish Slaw in Hand-Made Phyllo Cups capped off the reception

New Mexico Gruet Blanc de Blanc 2006 carried over on our theme of all American Wines with oysters.
Kumomoto oysters bathed in "mignonette" of sake, yuzu and serrano chile; served with miniature wasabi oyster crackers

Massachusetts Black Sea Bass with Celery Root and Fennel Puree, Shaved Hazelnut and Mitsuba

 Newton, Unfiltered Chardonnay, Napa 2008

Hand-Made Agnolotti filled with Duck Confit and Tallegio

The tiny pasta pillows were then waded into a broth of duck jus infused with blood orange
 Robert Sinskey, Pinot Noir, Los Carneros, 2008

Intermezzo: The Arnold Palmer.  Ceylon Tea, Lemon and Mint sorbet

Slowly roasted at low temperature, the wild boar was sublimely tender served on caramelized chanterelles with fresh favas and Knob Creek bourbon demi-glace
 Ferrari-Carano, Westface PreVail, Alexander Valley, 2005

Chef de Garde Manager Dave Stewart carefully applies truffle essence to the Cheese Course
The Rite of Spring: Warm Bucheron and Honeyed Beets with micro bulls blood greens and truffle essence

Pluot and Frangipan Tartlet with Curry-Saffron Anglaise and edible Chrysanthemums
 Graham's 30 Year Old Tawny Port

Mignardises: Date-Coconut Granola, Lemon-White Chocolate Truffle, Pine Nut and Chocolate Wafer and soft Caramel with Sea Salt


stevedigirolamo said...

Those oysters look fabulous...clean and plump.

R said...

Nice to hear from you! The oysters were a highlight. Incredibly creamy and rich. That serrano, however, packed a PUNCH! I wasn't expecting them to be that hot, but... oh well!

Rob said...

I actually was just introduced to that champagne this past weekend. My girlfriend and I were having a dinner party on Sunday with a neighboring couple and for dessert (pt 1) I prepared the Strawberry and Champagne Terrine from The French Laundry cookbook. While sipping, it had an interesting, harder-than-usual bite at the end, but made with the dessert it was crisp, and refreshing.


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