Home Restaurant March 22, 2012

Photo Kate Headley

Last night we hosted a dinner for an old friend of ours and his colleagues who were in town from all over the world…  Fabulous to have so many just available spring ingredients– shad roe, fiddelhead ferns, pea shoots, rhubarb… As per our hosts request served all American wines–

PASSING

Scrambled Egg and Bacon, Shad Roe with Sorrel, Grilled Guinea Hen with Leek and Mustard, Roasted and Pureed Potato with Oregon Truffle, Watermelon Radish with Parsley, Baby Beets and Balsamic, Roasted Brussel Sprouts with Ginger

(Arnot-Roberts) Rose of Touriga Nacional 2011, Bay and Lemon Vodka Martini

SEATED

Roasted Rockfish with Lemon Grass, Carrot, Salsify and Spinach– Sesame Roll

(Porter Creek) Pinot Noir Russian River 2009 

Fiddle Fead Ferns, Black Trumpet Mushroom with Celery, Celery Root and Fennel Salad– Spelt Olive Oil Bread

(Illahe Vineyards) Pinot Gris Willamette 2010 

Beef Short Ribs with Pea Shoots and Black Walnut, Turnip Gratin– 48 Hour Bread

(Porter Creek) Carignan “Old Vines” Mendocino 2009  

Winnimere Cheese, Walnut Cracker

Ginger Bread with Frozen Vanilla, Rhubarb and Candied Pecans

(Red Newt Cellars) Finger Lakes Riesling Semi Dry 2010

Cookies: Chocolate Cake, Coconut Almond, Rosemary Cornmeal, Chocolate Macadamia Biscotti

Take Home: Salty Rosemary Walnut Biscotti

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This entry was published on March 23, 2012 at 3:58 pm and is filed under Home Restaurant, ingredient, seasonal food, spring, wine. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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