Tuesday, April 17, 2012

Great Wines In Grand Houses With Pride Mountain Vineyards and Chef Rich Garcia

The evenings menu....

Passed Hors d'oeuvres
2010 Viognier

Hudson Valley Foie Gras “ PB&J “
Bentons Smokey Mountain Ham Croquettes & Honey Bourbon Aioli
Captain Chris Browns Atlantic Fluke Crudo

First Course
2010 Chardonnay
Cured Wild Alaskan Salmon
green apple, Jonah crab, Dijon mustard sorbet, black olive

Second Course
2006 Cabernet Franc & 2006 Merlot
Hudson Valley Magret Duck “Ham”
spring dug parsnip, locally foraged mushrooms, hibiscus textures

Cheese Course
2009 Syrah
Sheep's Milk Cheese
plum gelee , piment d espelett, basil flowers, extra virgin olive oil, piquillo peppers

Dessert Course
Mistelle de Viognier
Citrus & White Chocolate Panna Cotta
Buddha's hand, mandarin, jasmine


Friday, April 13, 2012

Spring Photos

How many blogs has twitter and FB killed? Well... sorry for the lack of posts, but please follow me daily on FB at Chef Rich Garcia or twitter @606congress. Here a few dishes my team and I have worked on for the spring menu. What a great feeling to see Morels, ramps, fiddle heads and more.
In my opinion, one of the best menus we have put together. I'm lucky too work with such talented individuals. Stop by anytime after April 30 for our new menu release. Enjoy our 5 course chefs tasting menu to get a sampling of some of our favorite new dishes. I've added some pictures to give you a glimpse of this years Spring delicacies.

Executive Sous Chef, Chris Kanaple
Butter Poached Native Lobster, Goat Cheese Stuffed Black Ravioli, Spring Vegetables Of The Moment, Vanilla Cream

Atlantic Pole Caught Yellowfin Tuna, Phytoplankton Foam, Togarashi Cracker

Executive Chef, Richard Garcia 
Carrot Sponge, Goat's Milk Cream Cheese, Graham Cracker Streusel, Carrot Fluid Gel, Candied Carrot Top

Sous Chef, Tim Hixson 

Tasting of Baby Pig, sous vide pork jowl, blood sausage, roasted butt, spicy pickled ramps, braised french breakfast radish, fava beans, pork jus