Hey Everyone! It’s been a while, expect new food stuff coming soon from the east coast… In the meantime be sure to check out a couple of my recent favorites: devour.tv ( my dear friend Clara does the news), the L20 blog( Laurent Gras of L2o, Chicago) and “Spain, on the road again” (as good as food TV gets). Talk to you soon!-LV
Birthday Wine Dinner
Rocky Ford Melon Salad with feta and jambon serrano
Alvear Amontillado Carlos VII Sherry
Gore Range Porcini Risotto
2000 Chehalem ‘Bethal Heights’ Pinot Noir
Olathe Corn Bisque with maryland crab cake and american caviar
2006 Chehalem ‘INOX’ Chardonnay
Pan-Seared Shrimp & Alaskan Halibut over chopped Salad
2005 Dierberg Chardonnay
Roasted Rack of Colorado Lamb over white bean hummus with olive sauce
2005 Dumol Russian River Syarh
Baked Mouco Colorouge with western slope apples & rocket
1997 Trimbach ‘Cuvee Frederic Emile’ Riesling
Poached Pear Stuffed with Honey Marscapone with pine nuts
Jorge Ordonez Moscatel ‘Special Selection’ #2
Talk about making a birthday happy- thanks to Chef Brian Shaner and
F&B director Neil Barham!!! It was awesome.
8/03/07
-appetizers-
pistachios and cashews
golden osetra caviar with chioggia beets
roasted peppers with a caper-black olive sauce
morell mushrooms and white truffle butter
lobster and fennel “potato salad”
96 moët & chandon cuvée dom pérignon champagne
-salad-
heirloom tomato brandade with avocado and salsa verde
96 moët & chandon cuvée dom pérignon champagne
-entrée-
turbot and jumbo lump crab with brown butter, almonds, chanterelles and green beans
03 littorai thieriot vineyard chardonnay
-cheese-
pecorino toscana
&
boule noir
01 marcassin marcassin vineyard pinot noir
95 Paolo Scavino Bric dël Fiasc Barolo
-dessert-
summer berry tart with whipped cream
7/20/07
-appetizers-
jumbo lump crab
“mini caprese”
osetra caviar with traditional garnish
cashews, pistachios and marinated olives
edamame with red pepper relish
96 dom perignon
-salad-
“market salad” with foraged mushrooms, summer squash blossom and balsamic brown butter vinaigrette
90 dom perignon
-entrée-
lobster “pot pie” with corn, morels and fennel onion confit
90 domaine ramonet bâtard- montrachet
&
90 domaine ramonet bienvenues- bâtard- montrachet
-cheese-
ewephoria
&
d’affinois
85 domaine de la romanée conti la tâche
-dessert-
peach and cherry éclairs with lemon cream and caramel sauce
’89 château d’yquem sauternes
APRIL 14, 2007
DUNGENESS CRAB CAKE
la venture farms tat soi and vinaigre de citron
NV Ruinart Brut
LA VENTURE FARMS ORGANIC GREENS
baby turnip and baby radish
‘03 Josmeyer ‘The Dragon’ Riesling
VENETIAN RISOTTO
pea tendrils and pea beurre fondue
‘04 Blanc de Lynch-Bages
WILD IRISH SALMON
sauté of porcini mushrooms and baby bok choy
‘04 Albert Morot Beaune Theurons 1er Cru
DRY AGED NEW YORK
crispy potatoes gratin and cabernet reduction
‘01 Ducru—Beaucaillou
GREAT HILL BLUE CHEESE
fig sesame dressed micro greens and crostini
VALRHONA CHOCOLATE CAKE
raspberry sauce and coconut ice cream
APRIL 6, 2007
CRISPY CRAB CAKE
la’ venture farms pea tendrils and citronette
nv ruinart blanc de blancs
LA’ VENTURE MIXED GREENS
baby turnip and baby radish
2003 josmeyer ‘The Dragon’ Riesling
DUCK CONFIT LASAGNA
farm egg nage
2005 Zmor Gewurtraminer
SHORT RIB BEEF WELLINGTON
veal demi-glace and sautéed spinach
2004 Albert Morot Beaune Theurons 1er Cru
CERTIFIED ANGUS BEEF TENDERLOIN
sauce perigourdine , potato mousseline and fresh truflles
2004 Mendel ‘Unus’ Malbec/Cabernet
MEREDITH FARMS MARINATED FETA
kalamata olive crostini and roasted red pepper salad
2005 Chateau Ste. Michelle ‘Ethos’ Riesling
BITTERSWEET CHOCOLATE SOUFFLÉ
hazelnut mousse and caramelized cocoa nib
1950 Kopke colheita port
(more…)