Yesterday we hosted the first of what will hopefully become a fully operational private dining club in our new home town, Roseville, CA. As a chef, having access to so much fresh produce is a dream come true. During the course of whatever develops I will try to express each ingredient at its fullest.
For the complete set of photos click here.
Yesterday's menu consisted of six courses and wines, including cheese and dessert:
First was Potato Blini with Kumamoto-mayo, Crème Fraïche, and American Paddlefish Caviar:
This was paired with a Louis Roederer 2004 Rose Champagne.
Second course was an Autumn Black Truffle Risotto with a Brown Butter-Seared Fennel Cured Scallop:
This was paired with a Walter Hansel, Hansel Family Vineyards 2007 Pinot Noir, from Russian River Valley.
The third course was Sous-Vide/Chargrilled Duck Breast with Gooseberry Sauce, Duck Skin Crackling, and Caramelized Chanterelles:
This was paired with a 2002 Zinfandel from Quaglia Family in Napa that was given to us a gift for helping them bottle the 2007 vintage.
The fourth course was a Barolo-braised Surf and Turf: Oxtails, shrimp and Bone Marrow Crackling:
This we paired with a Castello Romitorio 1990 Brunello di Montalcino.
The cheese plate consisted of Brillat Savarin with freshly grated Autumn Black Truffle, Saenkanter 3 year aged Gouda, Isigny Ste Mère Brie Double Cream, Pecans, Walnuts and Beechworth Australian Honey with Macadamia Nuts:
For the cheese we had a 6 Puttonyos 2000 Tokaji Aszú from Chateau Megyer.
For dessert we had a traditional New York Style freshly baked Cheesecake with Mandarin Foam and Season Berries:
With the Cheesecake we drank a 2007 Moscato d'Asti by Rinaldi called "Bug Juice"
All in all great times!
