We loves it when the seasons change, Precious. This Chef's Table we dove in with both feet, and Fall splashed out all over the place. Of course, it never hurts to have great ingredients. And, this was the first dinner we've done using the new combi-therm oven (with confidence, anyway). All I can say is, after only two years of Chef's Table dinners, we're just getting started.
THE CHEF’S TABLE
UNIVERSITY and WHIST CLUB
SEPTEMBER 27, 2012
A last taste of summer: Maryland crab with hon dashi, heirloom tomato, corn "butter" and scallop chip
LAMB SHOULDER, HORSERADISH-BEET PUREE
Andre Bonhomme, Vire Classe, Macon, 2010
HON DASHI, CORN BUTTER AND SCALLOP “CHIP”
RABBIT AND BARLEY
ROASTED GARLIC, SAGE, GRANA PADANA
Cavollotto Fratelli, Langhe Pino Nero, Piemonte, 2011
Scented with root vegetbles, white wine and sage, the tender barley popped with flavor and the Grana pulled all the earthiness out of that rabbit. The wine, extremely rare, is white pinot noir from Piedmont, exhibiting all the raciness of a Tocai from Friulli. It was a delicious foil to the rich flavors, and a nice surprise for guests.
VEAL AND TALLEGIO TORTELLINI
GOLDEN CHANTERELLES, PORCINI AND TRUFFLE RAGOUT
Jean-Luc Colombo, Chateauneuf du Pape, “Bartavelles “ 2009
Three plump, meaty tortellini sit surrounded by a poelle of North Western chanterelles, swimming in the braising juices of the veal which is tucked inside the pasta with gooey Taleggio.
PUMPKIN, RUM AND MINT GRANITA
Faustino, Rioja “Riserva”, 2005
SIW Farms rises to the occasion again with rich, velvety red kuri squash (here both as a sauce and roasted with vindaloo) while Swiss chard rests beneath the sous-vide breast of duck, kicked up with Szechuan peppercorns and roasted cauliflower "crumble".
HUMBOLDT FOG CRANBERRY ENROBE
AMAZING ACRES GOAT WITH PUMPKIN
POMEGRANATE, PLUM MOSTARDA
The Rioja Riserva had legs to carry over for this sampling of Fall goat cheeses. We had Humboldt Fog enrobed with cranberry, and Amazing Acres (PA) fresh goat with pumpkin. Plum mostarda, pomegranate and baguette toasts tagged along.
CHOCOLATE PECAN BOMBE
CHESTNUT MASCARPONE, PORT SYRUP
Warre’s Vintage Porto, 2000
Soft to the fork, this bombe had the smoky essence of chestnut bound with sweet and creamy mascarpone, nutty pecans and deep, ruby port wine syrup.
MIGNARDISES AND COFFEE
WHITE CHOCOLATE CRANBERRY TRUFFLE, MAPLE SHORTBREAD, SWEET POTATO TARTLET
Next Month has BRAISE written all over it, and mushroomer Art Inden arrived yesterday with the first of what he thinks will be a banner year for locally foraged mushrooms.