Posted in Uncategorized on October 21, 2008 | 2 Comments »
Suckling Pig, napa cabbage, butternut squash
It’s amazing how quickly we can turn on a dime in the kitchen. Just a week ago the walk-in was full of sweet corn, heirloom tomatoes, and english peas. Suddenly I find my knife slicing through the meat of the early autumn harvest. Squashes, root vegetables, chestnuts and pears; quail [...]
Posted in Uncategorized on October 4, 2008 | Leave a Comment »
So here is the menu for the dinner on oct.23 featuring chef albert roux of le gavroche in london.
chilled maine lobster
pushed avocado, yuzu creme, osetra caviar
duck foie gras
spiced bread, parsnip, port jus
risotto de carnaroli
shellfish, black grouper, parsley jus
kobe in two preperations
ribeye and shortrib, celeriac, chanterelle, sauce perrigordine
ckc farm baby caprino
black mission fig, micro arugula, 25 [...]
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