Asados Empinada , Stuffed With Quinoa,Golden Raisin ,BBQ Braised Beef served with Aji PebreAnd A Chirmoya pudding I thickened slightly with Ultra tex 8 paired with a 07' Carmenere.
Ode To a Friend: This dish is rich in Brazilian flare . A melanga root (giant taro) fried crisp is topped with a cool salpicon of shredded chicken crunchy vegetables ,topped with fresh hearts of palm and caruru ..i then took one of my favorite S.American non alcoholic drinks , Coconut Vitamina and set it with agar agar and froze it....chicken salad and a milkshake!...It got paired with a Chardonnay although i would of preferred it went with an amazing Brazilian sparkling white.
Third Course .was an homage to Peru via Our local shellfish communities .the giant shell was in fact a Peruvian scallop shell .....all the flavors of ceviche , just tweaked a bit.. I used Taylor bay scallops , Nasketucket oysters ( my all time favorite two shellfish ) and Point Judith CalamariInstead of curing the shellfish in tomato and citrus ...I used citrus , cilantro ,and chilli's the tomato element was fun.. i made a separate intense tomato water packed with honey , chilli's ,and cilantro and i added a new technique I've been working on that creates what i like to call A LIVE FOAM it holds for about 7 minutes and then it rapidly deflate looking almost alive. a avocados mousse and fried potato brings this together it was paired with a Sauvignon Blanc
Close up shot ... i think this picture speaks for itself......
In studying for this menu i was blown away at the European influences still around in S.America . this coarse was in honor of Uruguay .there National dish isn't a dish at all its a sauce called Caruso , almost like a carbonara ..and being that there is almost 30,000 types of potato in this country.... Gnocchi seemed fit...i hand rolled 30 pounds of purple potato gnocchi the night before.......ouch !
the first entree course of the night ..."Bolivian Fish & Chips " Roasted trout , fried yucca ,puree of plantain , escabeche of green bean and cauliflower and jalpahaucia... this dish was one of the better wine pairings of the night with a crisp terrunyo sauvignon blanc..
the second and final entree was in respect to Argentina ...Which is the beef capital of the western hemisphere ... A whole black Angus strip loin was rolled in toasted spices , lime zest, crushed garlic and olive oil.and cooked low and slow to achieve the same temperature from side to side a perfect med rare + served with honey roasted orange ,mache ,fried egg ,beans and rice and chimichurri ...paired with a palo alto reserve.
And for the the grand finale ... we have an Organic chochlate cake with a Dulce de Leche semifredo cane sugar caramel , cocoa floss , cocoa nibs and quince paste paired with a late harvest sauvignon ...Thank You For Everyone Who Came Out Last Night , And All The Kind Compliments Afterward.. Me and Michael work real hard at planning these dinners out, We are in the middle of planning out a massive Italian wine dinner in June it will be 8 -10 courses the first 4 being being grouped with 2 wines ..it will have a cheese course , and a dessert tasting ..this is gonna unbelievable, it will be on a Sunday night at like 4:00 and it will be outside , live music , candle lit pond tiki torches we are gonna showcase not only the wine and cuisine of Italy but more importantly the romance...
Close up shot ... i think this picture speaks for itself......
In studying for this menu i was blown away at the European influences still around in S.America . this coarse was in honor of Uruguay .there National dish isn't a dish at all its a sauce called Caruso , almost like a carbonara ..and being that there is almost 30,000 types of potato in this country.... Gnocchi seemed fit...i hand rolled 30 pounds of purple potato gnocchi the night before.......ouch !
the first entree course of the night ..."Bolivian Fish & Chips " Roasted trout , fried yucca ,puree of plantain , escabeche of green bean and cauliflower and jalpahaucia... this dish was one of the better wine pairings of the night with a crisp terrunyo sauvignon blanc..
the second and final entree was in respect to Argentina ...Which is the beef capital of the western hemisphere ... A whole black Angus strip loin was rolled in toasted spices , lime zest, crushed garlic and olive oil.and cooked low and slow to achieve the same temperature from side to side a perfect med rare + served with honey roasted orange ,mache ,fried egg ,beans and rice and chimichurri ...paired with a palo alto reserve.
And for the the grand finale ... we have an Organic chochlate cake with a Dulce de Leche semifredo cane sugar caramel , cocoa floss , cocoa nibs and quince paste paired with a late harvest sauvignon ...Thank You For Everyone Who Came Out Last Night , And All The Kind Compliments Afterward.. Me and Michael work real hard at planning these dinners out, We are in the middle of planning out a massive Italian wine dinner in June it will be 8 -10 courses the first 4 being being grouped with 2 wines ..it will have a cheese course , and a dessert tasting ..this is gonna unbelievable, it will be on a Sunday night at like 4:00 and it will be outside , live music , candle lit pond tiki torches we are gonna showcase not only the wine and cuisine of Italy but more importantly the romance...
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