The Kitchen – February Demonstration Dinner

Very limited seating available – please call soon for reservations

For reservations, call 916.568.7171

First Course

A Warm Salad of Suffolk Lamb, Rock Shrimp,
Black Rice, Frisée, Thai Chilies, Herbs,
Coconut and Ripe Lime

This is a Thai-inspired dish that has the savory, rich flavors of locally raised Suffolk lambs ground and mixed with black rice, lemongrass, ginger, lime and other herbs and spices to make a cake that is served warm with wilted hearty greens from the farmers market. We’ll serve the warmed salad and lamb-rice cake with some of our favorite big, juicy and plump rock shrimp from the Gulf Coast lightly fried and topped with a thai chili aioli.

Second Course

Duck Consommé with Crispy Pork “Hash”,
Lardo, Egg and Toast

This second course is rich and hearty – very soothing on a cold winter’s night. Our complex and heady duck consommé is something we’ve perfected over twenty years and is one of our most versatile and beloved menu components. We’ll serve it with a hash of locally raised pork – a combination of Hempshire and Mangalitsa pigs – that is slow braised for 48 hours. Our Sous Chef Stan’s house made fatty and flavorful Lardo, a perfectly poached local pasture raised egg and crisp brioche complete this inventive soup-like dish.

Intermezzo

Sushi  •  Sashimi  •  Crudo

Third Course

Cast Iron Seared Sustainable Steelhead,
Nantucket Bay Scallops, Salmon ‘Powder’
and Truffled-Mussel Emulsion

We are very excited to be bringing you this sustainably farm raised Steelhead that we will prepare sous vide and then sear in a hot cast iron skillet to crisp off the skin. The steelhead is accompanied by super-sweet Nantucket Bay Scallops and is served in a creative “broth” made of the liquid from mussels and black truffles emulsified together. We are working on a Salmon “powder” to add to this course, taking the skin of the salmon and making it crispy, then grinding it to a fine powder. This dish is a seafood lover’s dream.

Fourth Course

Piedmontese Short Rib and Maine Lobster
with Potato, Carrots, Fennel
and Red Wine

Super-tender and moist Piedmontese Beef Short Ribs are slowly braised down and served with rich and buttery poached Maine Lobster for this wonderful winter main course. We will serve the meat and shellfish with seasonal vegetables from the farmers market including carrots, potatoes and fennel all in a light-on-its-feet red wine reduction.

Dessert Course

Salted Chocolate – Caramel Tart with
Vanilla Bean Custard, Orange Confit
and Candied Walnut Ice Cream

A light and flaky house made tart shell is filled with bittersweet chocolate and gooey caramel and topped with Maldon sea salt. To accompany, a crème anglaise and an orange confit made from Bonanza oranges from the farmers market and a house made ice cream with our famous candied Taso Farms walnuts mixed into rich and creamy house made vanilla bean ice cream.

February 2012
Demonstration Dinner

Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca

A Warm Salad of Suffolk Lamb, Rock Shrimp,
Black Rice, Frisée, Thai Chilies, Herbs,
Coconut and Ripe Lime

Duck Consommé with Crispy Pork “Hash”,
Lardo, Egg and Toast

Sushi  •  Sashimi  •  Crudo

Cast Iron Seared Sustainable Steelhead,
Nantucket Bay Scallops, Salmon ‘Powder’
and Truffled-Mussel Emulsion

Piedmontese Short Rib and Maine Lobster
with Potato, Carrots, Fennel
and Red Wine

Salted Chocolate – Caramel Tart with
Vanilla Bean Custard, Orange Confit
and Candied Walnut Ice Cream