Saturday, January 30, 2010

Wednesday, January 20, 2010

Beef Heart Bolognese

Lately I have been thinking of a way to make offal more approachable. How can I get the average diner to try something they are not used to? This is what I came up with... beef heart bolognese / fried quail egg / linguine / shaved pecorino

Wednesday, January 13, 2010

Plancha Seared Endive

Plancha Seared Belgian Endive Salad / Westfield Farm Capri Chevre / Orange Mustard Seed Vinaigrette / Salt Roasted Pistachio / Burnt Orange

Tuesday, January 12, 2010

Pressed Georges Bank Winter Skate Wing

These skate wings were pressed together to create a steak, then compressed and cooked sous vide. The natural gelatin in the wings helps bind the wings together without help from meat glue.

Pressed & Sous Vide Winter Skate / Brown Butter Emulsion / Parsley and Caper Salad / Turnip Tops

Monday, January 11, 2010

I Love Popcorn

This popcorn on the cob is from Schartner Farm. It was aged for over 9 years. It's a beautiful thing. You can't beat popcorn still on the cob. This is where our food comes from! True slow food. Popcorn / Brown Butter / Sage

Wednesday, January 6, 2010

Duck Horn Wine Dinner Thursday January 21st

Local Parsnip Soup

melting winter flavors / fresh winter truffle / celery leaf

2007 Migration Pinot Noir

Duck Bolognese

house made pappardelle pasta/ huckleberries/hazelnut tarragon gremolata

2006 Duckhorn Merlot

New England All Natural Braised Beef Shank

vanilla whipped potato/icicle radish

2005 Estate Grown Cabernet Savignon

Chocolate Mousse

molasses cookie crumbs / organic cranberries/black pepper ice cream

2006 Paraduxx