A fun meal
A few weeks ago I cooked a meal with my buddy Brian Dembow, who is a fantastic violist and cook. The dinner was to raise money for the Recording Musicians Association. We had a blast and worked like a well-oiled machine. Here's what was on...
Starter
Seared Hudson Valley Foie Gras
White truffle toasts, caramelized pear
Port balsamic demi-glace
Le Mont Vouvray, Demi-sec 2005
Soup
Puree of Fresh Fennel Soup,
Meyer Lemon Oil, Saffron Tuile
Johann Donabaum Riesling, Bergterrassen Federspiel 2005.
Surf
Lobster filled chive crepe
Ginger carrot emulsion, Pea Shoots
Henri Boillot, Puligny-Montrachet 2004
Turf
Beef Tenderloin, porcini, rosemary rub
Pinot Noir demi-glace, Black truffle and mushroom ragout
Yukon gold mash
Sautéed swiss chard
Saint-Joseph, Vielles Vignes 2001
Cheese
Brillat Savarin (French triple-cream, cow's milk)
Fourme d'Ambert (French bleu, raw cow's milk--illegal!)
Abbaye de Bel'la (Basque sheep's milk)
Chabichou du Poitou (French goat's milk)
Clos des Bouffants, Sancere 2004