Spring Comes to Dinner

The Chef's Table at University Whist Club had been on hiatus, but last night it returned with a seasonal flourish. Here's what was on the table.

May 24, 2012

Reception

Lobster Medallions on Brioche with Strawberry-Mango Relish

Roast Beef and Lettuce Wrap with Jicama Slaw and Horseradish

Roederer L’Ermitage Brut, NV

Amuse Bouche

Black Bass Tiradito

finger limes, avocado, celery seed oil

Steeger St. Jost Riesling, Kabinett Halbtrocken Wingut,

Ratzenberger, 2010

Persimmon Vinegar and Mirin, Tangerine Lace and Pink Peppercorn

First Course

Southern Fried Soft-Shell Crab

smoked ham gravy

Darioush Chardonnay, Napa Valley, 2010

The smell of this dish was intoxicating.

Second Course

Guinea Hen Breast and Foie Gras

summer truffles

Ponzi, Pinot Noir, Reserve, Willamette, Oregon, 2003

(not pictured) 

Intermezzo

Kumquat and Honey Sorbet

Main

Korean Style Beef Short Rib

pickled heirloom vegetables

Domaine Combier, Crozes-Hermitage “Clos des Grives”, 2009

Layers of flavor; rubbed, braised and then charred with bean paste.  The greens were the tops of the mini veg.

Cheese

Brillat Savarin and Mission Fig

toasted hazelnuts

Simple; delicious.

Dessert

Blackberry-Rhubarb Crepe

orange zest syrup

Roero Brachetto “Fosso della Rosa”, Giovanni Almondo, 2011

(not pictured)

Mignardises

Coffee-Chocolate tartlet and pistachio madeleine