Sunday, October 20, 2013

Wednsday Dinner : Menu

If you haven't purchased tickets yet, there are some left

Tickets here

$25 of every ticket goes to Taste the Local Difference


1st Course
Amuse Bouche: Coconut Bacon Rice Timbale with Candied Bacon and Roasted Garlic Bacon Foam
Prepared by Guillaume Hazaël-Massieux from Bistro FouFou / La Becasse
L. Mawby Cremant Classic  

2nd Course
Pig Trotter Croquette with Romesco Sauce and Arugula
Prepared by Cole Thornton from The Hagerty Center
Tandem Ciders Ida Gold Cider

3rd Course
Brined Smoked Pork Jowl with Gerstner's Quince Chutney
Prepared by Paul Olson and Adam Raupp from Mission Table
Jolly Pumpkin Oro De Calabaza (Pumpkin Gold)

4th Course
Pork Rillette, Marechal Foch Grape Reduction, Mustard Seed, Lentil Cracker
Prepared by Jonathan Dayton of Black Star Farms
Black Star Farms 2011 Arcturos Pinot Noir

5th Course
Pumpkin Cappelacci, Amaretti, Lardo alla Macchina, Cinnamon Chicharon, Tomato & Thyme
Prepared by Myles Anton from Trattoria Stella
Left Foot Charley 2012 Pinot Blanc

6th Course
Roasted Pork Belly with Crispy Pig's Ears and a Wild Mushroom-Pig's Tongue Ragout
Prepared by Eric Patterson and Jennifer Blakeslee from The Cooks’ House
Big Little Wines 2012 Crayfish

7th Course
Roasted Pumpkin Pavé: Spiced Pumpkin and Cream Cheese on Berkshire Duroc Leaf Fat Streusel
Red Haven Peach Preserve and Caramel
Prepared by Fred Laughlin from The Great Lakes Culinary Institute
Brengman Brothers Medium Sweet Riesling

No comments:

Post a Comment