The three talented chefs created a delicious, five-course wine-paired dinner using some of the gorgeous produce of Bracco Farms. I was privileged to sit at Anthony Bracco’s table and hear about the crops he’s planted for the 2015 season and the enhancements he’s made to his popular Bracco Farms CSA Program, of which I’m a satisfied client.
The menu and wines served were:
Reception – Hors d’oeuvres from Bracco Farms
First Course – “Garden State Salad” Blue Crab Blini
Wine: SAUVIGNON BLANC, SCHOLIUM PROJECT PRINCE IN THE CAVES 2010, CALIFORNIA
Second Course – Viking Village Scallops with Lavender-Scented Pea Puree, Lemon Quinoa, Fennel Confiture.
Wine: PUILLY FUISSÉ, J. J VINCENT MARIE ANTOINETTE 2012, Mâconnais
Third Course – Morel Mushroom Ravioli Ramps, Asparagus.
Wine: PINOT NOIR, REX HILL ESTATE, 2012 WILLAMETTE VALLEY
Fourth Course – Lamb Crepinette Olives, Fingerling Potatoes, Fried Artichoke, Cured Chorizo.
Wine: BANDOL, CHÂTEAU JEAN-PIERRE GAUSSEN 2008, PROVENCE
Fifth Course – Chilled Elderflower Soup Strawberry in Gelée, White Asparagus Ice Cream
Wine: MOSCATO D’ASTI, CASCINA CASTLET
While all the courses were very special and expertly-prepared, I’m a sucker for morels, ramps and asparagus and as always, Chef Ciszak’s mastery of pasta, especially wowed me.
It was a delight to meet Blue Morel’s new Executive Chef, Bobby Varua and sample his lamb served with a fab fried artichoke.
The dessert, Chef Villani told me, was a collaboration of the three chefs and was incredible – asparagus ice cream anyone? Yes please!
The wine pairing were genus again at this dinner as Chakra’s lovely Wine Director, Evelyn, outdid herself by choosing organic/natural wines to complement the dishes. My favorites of the evening were the not-your-typical-sauvignon-blanc, Sauvignon Blanc and the bold and sexy Chateau Jean-Pierre Gaussen Bandol. More about those babies in a later post.
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