Home Restaurant May 12, 2012

Good friends hosted a Home Restaurant at 1508, their invitees included some old friends of ours, one of the hosts daughters came early in the morning and made bread with me, some fabulous first time guests–  It was fun!


Quail Egg with Chives on Shiitake, Grilled Guinea Hen, Veal Sweetbreads with Rhubarb, Stinging Nettle Broth, Baby Leek with Mustard, Pickled Radish

Lemon Verbena Vodka Cocktail, (Domaine de Mirail) Colombard Gascogne 2011


Soft Shell Crab with Carrot and Sorrel– 48 Hour Bread

(Chateau Les Valentines) Cotes du Provence Rose Estate 2011

Morel, Porcini, Fiddlehead Fern, Ramp, Fava Bean Greens and Red Asparagus– Buckwheat Herb Bread

(Henri Jouan) Bourgogne Passe-Tout-Grain 2009

Lamb Shoulder with Spring Garlic, Sugar Snaps, Olives, Preserved Lemon and Pea Shoots– Spelt Foccacia

(Domaine du Gour de Chaule) Gigondas "Tradition" 2007

Windermere Cheese and Walnut Cracker

Lavender Pistachio Cake with Frozen Lemon Balm, Strawberries and Candied Pistachio

(Tissot) Cremant du Jura Brut NV

Bites: Chocolate Cake with Fresh Mint, Popcorn Drops and Salty Rosemary Biscotti

Take Home: Fig Walnut and Chocolate Bread, Flowers

Home Restaurant Saturday April 7

We enjoyed our evening last night thanks to our fabulous guests, farmers, wine importer and other purveyors who provided us with ingredients... PASSING

Fiddlehead Ferns, Scrambled Eggs with Wild Chive, Watermelon Radish with Parsley, Smoked Potato with Truffle Salt, Seared Scallop with Pickled Ginger, Shad Roe with Sorrel, Grilled Rabbit with Grainy Mustard

Lemon Balm Vodka Cocktail, (Chateau Les Valentines) Cotes du Provence ROSE Estate 2011


Pork Shoulder with Baby Kale, Morels and Ramps– 48 hour Bread

(Chateau Pradeaux) Bandol Rouge 2005 

Turnip and Black Walnut Gratin with Asparagus, Salad Mache and Argon Oil– Olive Oil Herb Bread

(Jonathan Pabiot) Pouilly-Fumé 2010

Halibut with Salsify, Carrots, Leeks, Chard and Black Rice– Cornmeal Bread

(Francois Gaunoux) Bourgogne Rouge 2007

Harbison Cheese with Walnut Cracker

Banana Cake with Frozen Vanilla, Champagne Mango, Oranges and Candied Hickory Nuts

(Moutard) Brut Champagne Grand Cuvee NV

Bites: Chocolate Cake with Beets, Coconut Almond Macaroon, Salty Chocolate Macadamia Nut Biscotti

Take Home: Fig, Walnut and Chocolate Bread