Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

Venison, or deer meat, has enjoyed a rise in popularity lately as the cost of beef rises and a growing demographic of health-conscious consumers seek out lower-fat options.  Venison has a deep, rich flavor which can be similar to beef, though it can sometimes have a “gamey” note and even more tender cuts can be tough comparable to beef or pork.  Both of these characteristics … Continue reading Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi

This dish has some of my favorite flavor profiles and I’ve enjoyed letting it evolve over the past few years. This preparation includes a roulade of duck breast with the skin removed, which has been filled with dried cranberries, raisins and candied pecans.  The spaghetti squash was roasted and tossed with bacon, mirepoix, butter and seasoned with kosher salt and ground white pepper.  Idaho potatoes … Continue reading Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi

Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple

  This is a great dish to sit down to after coming in from the cold of North Carolina in November. It consisted of ravioli with a filling of duck confit ragout, a puree of roasted apple and sweet potatoes finished with cream and was garnished with tart apples, creme fraiche and a bourbon and apple cider gastrique. The filling for the raviolis were prepared … Continue reading Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple

Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard

This appetizer featured varying textures as well as complimentary and contrasting flavors which resulted in a dish that remained interesting from start to finish, finding different combinations with each bite. The pumpernickel crumble was prepared using Pepperidge Farm pumpernickel bread.  The slice bread was fried until crispy, then allowed to dry out further in a very low oven.  It was patted dry with a towel … Continue reading Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard

Herb Crusted Lamb Loin, Braised Lamb Shank Ragout, Heirloom Carrot, Compressed Creamer Potatoes

This dish was prepared using some of Spring’s best offerings:  Lamb loin with braised lamb shank and speckled butter bean ragout, heirloom carrot, ramp puree, field mache and compressed creamer potatoes. The lamb loin was boned and cleaned, then seasoned liberally with kosher salt and freshly ground black pepper before wrapping it into a cylinder in plastic wrap.  It was then placed in cryovac before … Continue reading Herb Crusted Lamb Loin, Braised Lamb Shank Ragout, Heirloom Carrot, Compressed Creamer Potatoes

Smoked Quail with Heirloom Tomatoes, Spiced Pecans, Field Greens with Caramelized Shallot Vinaigrette

      Last week I needed a salad that could pair with a pinot noir. This isn’t something that you see everyday…I needed big flavors to stand up to this robust wine. I settled on Roasted, smoked quail with field greens tossed in a caramelized shallot vinaigrette in the potato crisp. The potato crisp again. I’m a fan of it because it brings so … Continue reading Smoked Quail with Heirloom Tomatoes, Spiced Pecans, Field Greens with Caramelized Shallot Vinaigrette