Last week we cooked for a party in honor of the actor Nick Olcott who is the star in the one man show about James Beard, I Love to Eat.
James Beards reverence for seasonal ingredient driven food and his first book, Hors d'Oeuvre and Canapes served as inspiration for the all passed dinner–
PASSED- Wood Grilled Flat Iron Steak with Sweet Potato and Mustard, Grilled Chicken with Chestnut and Shallot, Cod and Leek Salad on Cucumber, Seared Scallop with Bacon and Sorrel, Pickled English Breakfast Radish with Parsley, Grilled Shishito Peppers, California White Sturgeon Caviar on Potato with Chives, Lamb Sausage on Focaccia with Rhubarb Ketchup and Caramel Onion, Grilled Chanterelle, Stuffed Squash Blossom, Roasted Parsnip, Brussel Sprouts with Pickled Ginger and Sesame
Dining Room Table- Cabot Cheese, Walnut Crackers, Sunflower Buckwheat Bread, Gingersnaps, Pine Nut Macaroon, Chocolate Pistachio Chip, Salted Rosemary Walnut Biscotti, Oatmeal Sesame, Chocolate Cakes, Pumpkin Seed Brittle, Fresh Figs
Drink- Bay Leaf Vodka Martini, (Delaunay) VDP Jardins Touraine Sauv. Blanc TYDY 2011, (Domaine du Meix Foulot) Mercurey Rouge 1er Cru 2007
For the last week our trees have been producing lots of figs! They are here earlier than ever this year, we used to harvest them the late August/ early September, the last several years they have arrived mid-August. Hopefully we will have them for the next few weeks.
We are eating lots of figs and using them at Home Restaurants– on Wednesday we plan to serve them with Lamb Sausage and for dessert with a Pistachio Torte and a Chocolate Sorbet. Most are going to John at Big Bear Cafe– tonight on the menu there is a Purslane, Black Walnut and Fig Salad and for dessert a Chocolate Cake with Figs.