Saturday and Sunday nights we had two memorable dinners. As always it is the guests that make the night. Saturday we had a great mix of old and new Home Restaurant diners all of who seemed to relish the idea of a night out after all the snow. The mood was joyful.
On Sunday night, Valentines Day we had been full for several weeks...however the snow resulted in lots of the diners not being able to make it and we ended up filling up at the last minute with reservations, some of which were not made until the morning of. In deference to Valentines Day we did not do our usual communal table but instead had a cocktail hour with everyone and then sat individual parties separately. It was fun to change up the way we normally do things. Some of the parties of two were sat at long tables with large flower arrangements in the middle to create two private seating areas...one of the tables ended up moving the large flower arrangement separating them from their table mates and became their own small dinner party. Another couple brought a bottle of Sauternes to share with everyone at the end of the meal...
John came up with the idea of serving two different main courses so every other person at the table had a different main. As we served the food we suggested that everyone could either eat what was in front of them or share with the person next to them...both nights everyone seemed to enjoy it and we look forward to trying this and other variations on this idea again. Tom who is our wine guy brilliantly paired the two mains with a white and a red from the same vineyard of the same year to compliment each of the mains.
Late afternoon before the Saturday dinner Martin-Lane and I walked down to Cowgirl Creamery our source for cheese. We have tasted and served many of the fantastic cheeses that they have available...we asked one of the cheesemongers we know if there was anything in particular that they would suggest..without hesitation they gave us a taste of Winnimere that had just arrived and they said would not be around for long. The cheese is a spectacular soft washed rind raw cows milk cheese from Jasper Hill Farm in Vermont. It is unique in that it is made with a thistle rennet and from my experience completely different from any domestic cheese I have ever tasted. It was a great addition to the dinner.
The weekend was exactly what we like about the Home Restaurant...each one is unique, there is a feeling of community and the atmosphere allows for fluidity and always trying something new.
The menu was the similar both nights...
White Bean Soup
Cabbage and Ginger
Beets with Pumpkin Seeds
Turnip with Caramelized Onion
Cured Rockfish with Fennel
Mashed Potato Cake with Arugula Sprouts
Bay Leaf Lime Martini
(Schleret) Sylvaner Alsace 2006
Smoked Chicken Soup with Avocado, Shiitake and Rosemary
Whole Grain Rosemary Bread
(Olivier Morin) Chitry Blanc 2007
Sweet Potato and Leek Arepa with Black Walnuts and Cilantro
Friday night, (La Sauvageon) Cot. du Languedoc "Les Ruffes" 2008 Saturday night, (Giraudon) Chitry Bourgogne, 2008
Every Other Main…
Beef Strip Loin with Parsnips, Pea Shoots and Red Wine Garlic Sauce
Salty Spelt Bread
(Caves Jean Bourdy) Cotes du Jura Rouge 2005
Seared Sea Scallop with Vanilla, Girasol, Carrots, Dandelion Greens and Lemon
(Caves Jean Bourdy) Cotes du Jura Blanc (Chardonnay) 2005
Winnimere by Jasper Hill Farm with Walnut Cracker
Friday night, (Mauro Molino) Barolo, Gallinotto 2004
Saturday night, (La Sauvageon) Cot. du Languedoc "Les Ruffes" 2008
Black Truffle Rice Pudding with Orange
(Tissot) Cremant du Jura, Brut NV
Warm Banana Pear Crumble with Chocolate Sorbet and Cocoa Nibs
Soft Gingerbread with Lemon Glaze
Chocolate Chocolate Chip
Friday night, (Buccia Nera) Vin Santo dell'Etruria Cent 2004
Saturday night, (Chateau Rabaud-Promis) Sauternes 2003
Warm Sesame Bread
Friday night, Rosemary Walnut Biscotti
Saturday night, Spicy Heart Beet Sugar Cookies