Saturday, February 28, 2009

James Beard Dinner Menu Course 2




Tonight we finalized the 3rd course of the Beard Dinner, no you didn't miss course 2,we decided to test this dish first as we had some Hudson Valley duck we had to use up.
This dish will be paired with Duckhorn Napa Valley Merlot 2006.

The dish is as follows:a play on bacon and eggs

DUCK HAM & EGGS
House smoked duck breast wrapped around Great Hill blue cheese(MA)
Edible Merlot in 2 forms fluid gel & gelee
Rye crouton
Egg yolk cooked at 64c fro 30 minutes( we will be using duck egg for the dinner)
Great hill blue "air"
Scallions
Sherry vinegar dressed micro beet greens

Next Week, Guinea Hen Loin, spring peas, lavender, soy milk

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