Not For Everyone but So Delicious

I just received a whole lamb from our friends at Around the Bend Farm. I also purchased some really nice baby fennel and celeriac. Organ meats are so underrated. I love them! What we have here is buttermilk soaked and fried lamb brains / celeriac puree / clams / fennel salad dressed with a lemon vinaigrette / capers / thyme (that was grown on the roof of the restaurant) / lamb jus.

Check out the photo gallery on StarChef's website and look at the photos of the five course tasting Rich and I put together for the editor, Antoinette Bruno. It is an honor to be partners with a chef who has been nominated as one of the rising StarChefs of Boston. So go check out Chef Richard Garcia of Tastings Wine Bar & Bistro!

Stuffed Dates

Jamon Serrano wrapped dates stuffed with Great Hill Blue Cheese / Almonds / Sherry vinaigrette / Arugula flower buds

Seasonal Salad

Eva's greens / Flowers / Nicoise olives / Cherry belle radish / House made ricotta / Red onion / orange blossom, cumin vinaigrette

Foie Gras Torchon

House cured bacon / toasted brioche / pistachio / cocoa nibs / pickled beet puree / blueberries

Sqaush Blossom

Zucchini flower stuffed with lobster salad / tarragon / tomato vinaigrette / capers. Instead of using mayonnaise for the lobster salad, I used a corn puree. The sweet corn puree gave the salad the same texture as mayo; however, it gave it a certain buttery sweetness that mayo could not.

Oake Knoll Ayshires

The Lawtons Family Farm are our neighbors. Well kind of, they are right down the road from us. They make cheese, raise veal, beef, and the best thing of all raw milk. Truly amazing stuff! If you have never tasted it, your missing out on something truly beautiful. After meeting the Lawtons, Rich and I decided that it would be great to buy our beef and asiago cheese from them. Our burgers for our lunch menu will be from right down the street. It doesn't get any fresher than that!

Beef Tongue Pastrami

Beef tongue pastrami / Atwell's gold / Toasted crumbs / Sweet corn puree / Purple mustard / Fennel pollen

BostonChefs.Com

Check out these great photos of dishes Chef Richard and I have created. http://bostonchefs.com/restaurant/tastings-wine-bar-and-bistro/

Veal Steak & Eggs

Conn. Veal Flank Steak / VBC Goat Cheese Grits / Wild Mushroom Sucatash / Baffoni's Poached Egg