Grilled Oysters with Apple-IPA Mignonette

Grilled oysters are a dish that is widely enjoyed here in the Piedmont region in Autumn.  For this preparation, Blue Point oysters were cleaned thoroughly in cold water with a brush before shucking.  The oysters were then flashed in a 1600 degree oven just until they began to firm up. The mignonette was prepared with a Highlands Brewery Kashmir IPA.  Their India Pale Ale is … Continue reading Grilled Oysters with Apple-IPA Mignonette

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