Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes

  This dish was served at a Chef’s Table in the kitchen this week, and was paired with a 2005 Peter Michael L’Apres-Midi Sauvignon Blanc.  The tasting notes on this highly-rated wine include notes of citrus and lychee, with a clean and crisp finish.  The flavors of this dish were meant to be muted, earthy and mildly sweet, to pair with the dry nature of … Continue reading Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes

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