Weekend Home Restaurants


We had Home Restaurants on both Friday and Saturday nights this weekend. Both nights we had fantastic guests who nurtured us with their enthusiasm for our food and wine offerings. All the vegetables came from Path Valley Cooperative which as always exceeded expectation in taste and freshness. As usual Tom’s wine picks enhanced the food and the Chianti-like red that we served with Bev’s delicious chicken was memorable. Below is the menu with some extra notes on the food that we made and enjoyed.

Passing

Turnip and Apple Soup
Hakurei Tunips and Stayman Apples pureed and garnished with sage from our front yard
Baked Black Cod on Corn Cake with Pickled Carrot and Arugula Micro Greens
Pacific Black Cod was lightly baked and flaked over a corn cake made with hand ground toasted cornmeal and garnished with Sugarsnax Carrots and Arugula Micro Greens we are growing here at 1508
Saffron Mashed Potato with Parsley
Yukon Gold Potatoes mashed with Spanish Saffron and Affiorato Hand Pressed Olive Oil, seasoned with Korean Sea Salt
Fall Squash and Barley Gratin
Black Barley and Yellow First Edition Onions topped with Orange Sunshine Kobocha Squash and Coarse Grey Guerande Salt
Watermelon Radish with Roasted Salsify and Chives
Shaved Watermelon Radish wrapped around White Salsify and chives

Cranberry and Ginger Vodka Martini
(Bellenda) Col di Luna Rose di Valmonte NV

Seated
Grilled Beef Brisket with Brussel Sprouts and Shallots
Eco Friendly Foods Beef grilled for most of the day outside on a wood burning grill and served with roasted brussel sprouts and shallots with a splash of balsamic vinegar
(Cincinnato) ‘Raverosse’ Cori Rosso 2005

Baked Home Made Pasta with Black Walnuts, Chantarelles and Baby Beets and Turnips
Hand Rolled Ziti stuffed with Black Walnut Cheese, baked with four varieties of Baby Beets, Oregon Chanterelles and Baby Turnips from our garden
(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2006

Chicken Thigh with Oregon White Truffles, Roasted White Sweet Potato, Cauliflower Sauce and Wilted Greens
Eco Friendly Foods Chicken stuffed with Oregon White Truffles, served with roasted White Sweet Potatoes, Pureed Cauliflower and Wilted Flowering Kale
(Montevertine) “Montevertine Toscano Rosso” 2004

Oregon Black Truffle Sorbet
Oregon Black Truffles pureed with Coconut Milk and Almond Milk and Sweetened with Agave Nectar

(Buccia Nera) Vin Santo dell’Etruria Cent 2004 (500ml)

Vanilla Black Rice Pudding with Vanilla Cake. Perssimon and Brandysnap
Forbidden Black Rice Slowly Cooked with Almond Milk and Vanilla Beans sweetened with Agave Nectar. Served over a Vanilla Cake with Fresh Perssimon Puree and a Crispy Brandysnap
(Bisson) Prosecco “Colli dei Trevigiani” 2008

Cookies: Chocolate Chocolate Chip, Ginger Snap, Chocolate Chip and Earl Grey Tea Roll
Tiny Drop and Rolled Cookies

Advertisements
This entry was published on November 22, 2009 at 8:56 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: