Photo Kate Headley
Last night we hosted a dinner for an old friend of ours and his colleagues who were in town from all over the world... Fabulous to have so many just available spring ingredients– shad roe, fiddelhead ferns, pea shoots, rhubarb... As per our hosts request served all American wines–
PASSING
Scrambled Egg and Bacon, Shad Roe with Sorrel, Grilled Guinea Hen with Leek and Mustard, Roasted and Pureed Potato with Oregon Truffle, Watermelon Radish with Parsley, Baby Beets and Balsamic, Roasted Brussel Sprouts with Ginger
(Arnot-Roberts) Rose of Touriga Nacional 2011, Bay and Lemon Vodka Martini
SEATED
Roasted Rockfish with Lemon Grass, Carrot, Salsify and Spinach– Sesame Roll
(Porter Creek) Pinot Noir Russian River 2009
Fiddle Fead Ferns, Black Trumpet Mushroom with Celery, Celery Root and Fennel Salad– Spelt Olive Oil Bread
(Illahe Vineyards) Pinot Gris Willamette 2010
Beef Short Ribs with Pea Shoots and Black Walnut, Turnip Gratin– 48 Hour Bread
(Porter Creek) Carignan "Old Vines" Mendocino 2009
Winnimere Cheese, Walnut Cracker
Ginger Bread with Frozen Vanilla, Rhubarb and Candied Pecans
(Red Newt Cellars) Finger Lakes Riesling Semi Dry 2010
Cookies: Chocolate Cake, Coconut Almond, Rosemary Cornmeal, Chocolate Macadamia Biscotti
Take Home: Salty Rosemary Walnut Biscotti