Tag: summer

Appetizer, Summer, Vegetable

Watermelon Gazpacho with Crab and Cucumber

The latest menu in the dining room featured this appetizer, which was previously very successful as an evening special.  It features watermelon gazpacho, which is poured table side, over a garnish of compressed watermelon, cucumber, snipped chives, edible flowers, jumbo lump crab meat and sliced cucumber.   Gazpacho is a very old Spanish preparation, dating back to the days of the Roman empire.  Traditionally, it … Continue reading Watermelon Gazpacho with Crab and Cucumber

Scott Craig, WCMC1 Comment
Beef, Entree, Summer

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

Scott Craig, WCMCLeave a comment
Appetizer, Seafood, Summer

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

Scott Craig, WCMCLeave a comment
Uncategorized

Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

Summer is finally here and with it come the light, fresh flavors of the season.  This salad was served during a seven course dinner and was paired with a chardonnay. Beets are one of my favorite ingredients to work with and they are one of the most useful vegetables in existence.  Beets (as they are commonly referred to, although they are the taproot of the … Continue reading Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

Scott Craig, WCMCLeave a comment
Appetizer, Salad, Summer, Vegetable

Summer Vegetable Salad, Petit Greens, Potato Crisp

Some great local products come together for this salad, which included haricot verts, heirloom carrots prepared sous vide, pickled radish, golden beets, pea tendrils and petit greens from Lucky Leaf Garden tossed with a honey-thyme vinaigrette and served in a potato basket for added texture. The potato basket can be a bit tedious but is a great way to bring a salad off the plate … Continue reading Summer Vegetable Salad, Petit Greens, Potato Crisp

Scott Craig, WCMCLeave a comment