Table is set for a fabulous evening with seasonal inspired dishes surrounded by the best company! A nice stiff aperitif of a whiskey cider cocktail of strong bourbon, reduced local apple cider and Meyer lemon. A quick amuse-bouche of local Bartlett pears with gorgonzola and a drizzle of local honey. First course is a curried butternut soup, with caramelized shallots, Chardonnay, green apple, and some Greek yogurt and spiced nuts. A nice harvest salad follows with fresh picked local apples, cranberries, Roquefort, toasted walnuts, bitter endive, applewood bacon, and a sweet orange maple vinaigrette. Main is chicken saltimbocca done my style of very lightly breaded with paper thin prosciutto and a mixture of Gouda and Gruyere. Some lovely fresh and fried sage lead with a pan sauce Riesling reduction. Its on top of a fall root veggie purée of celery root, parsnips, and cauliflower with wilted Brussels with a touch of pancetta and dark Amber maple. Of course you need a dessert so I got more apples, more pears, and more cranberries and did a fruit crisp with orange zest, Saigon cinnamon, nutmeg, mace, Grand Marnier, and cayenne. A buttery molasses oat crumble, and some homemade Madagascar ice cream completes it!
Posted on: Fri, 14 Nov 2014 02:18:24 +0000
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