Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

This dish was prepared for a wine dinner earlier this week, and was served with a 2012 Broken Road Chardonnay. The ravioli was prepared by rolling pasta out thinly and placing a dollop of Boursin cheese, then making an indention for a raw egg yolk.  The pasta is then brushed with egg wash before another another sheet of pasta is placed on top; the dull … Continue reading Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree

Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri

Succotash is a dish that is commonly seen in the American Southeast, and was first prepared by the Native Americans indigenous to those woodlands.  The term itself refers to any variety of preparations utilizing corn and shell beans(usually fava beans). This preparation featured local Silver Queen corn, which is pale, tender and extremely sweet.  The corn was paired with fresh fava beans, diced Peppadew peppers … Continue reading Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri

Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette

  This dish epitomizes the flavors of summer, bringing together crab, ripe tomatoes, squash blossoms, corn, and local greens. The corn and crab cake on this dish was an unusual preparation.  Typically the crab and corn would be lightly folded with an egg-based dressing, some kind of bread crumb and seasoning; this crab cake was created as more of a terrine, by folding crab meat … Continue reading Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette