Dinners January 4th and 5th

009 Photo Kate Headley












We were thrilled to start the new year with back to back private home restaurants.  The weekend was fabulous thanks to two fabulous groups of guests.

This is what we ate and drank–

PASSING: Seared Scallops on Cucumber with Sorrel, Lamb Leg with Grainy Mustard,  Egg and Oregon Black Truffle, Watermelon Radish with Parsley, Flat Iron Steak with Caramelized Onion (Saturday night Chicken), Pickled Turnips and Carrots

(Domaine du Gour de Chaule) Gigondas Rose "Cuvee Amour de Rose" 2011, Lemon Bay Leaf Vodka Cocktail


Rockfish with Black Rice, Brussel Sprouts and Pickled Ginger, Spelt Olive Oil Bread

(Cantina Convento Muri-Gries) Pinot Nero Alto Adige 2010

Mizuna, Potato, Bacon and Black Trumpet Mushroom Salad, Grilled Rosemary Bread

(Cheveau) Macon-Fuisse "Les Grandes Bruyeres" 2010

Poached  Chicken with Leeks, Girasol, Fennel, Spinach and Saffron (Saturday Braised Beef Short Ribs), 48 Hour Bread

(Triacca) Sassella Valtellina Superiore 2008

Winnimere Cheese with Cracker

Soft Gingerbread with Pears, Frozen Coconut and Pine Nuts

(Domaine de Montbourgeau) Cremant du Jura NV

Bites: Chocolate Covered Marcona Almonds, Chocolate Chip Pistachio Drops, Mini Chocolate Cakes

Home Restaurant March 22, 2012

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–


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


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

Vegan Home Restaurant

Last night we were very excited to host our first all vegan Home Restaurant.  Often we accommodate vegans at 1508 but this was the first time we served an entire vegan meal...


Garlic, Port and Armagnac Puree

Mashed Potato and Black Truffle on Roasted Potato

Roasted Parsnip

Vin de Paille Broth with Chive

Sweet Potato and Caramelized Onion

Pickled China Rose, Black Spanish and Watermelon Radishes

(Ch. Les Valentines) Cotes du Provence ROSE Estate 2010, Bay Leaf Vodka Martini 


Root Vegetable Salad: Chiogga, White and Red Ace Beets on Baby Arugula and Savi Seed Dressing– Tendersweet, Sugarsnax and Sweetness Carrots on Baby Blue Kale and Sesame Dressing–  Gold Ball, Scarlet Queen and Purple Top Turnips on Pea Shoots and Poppy Seed Dressing

(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2010

Leek and Wood Grilled Salsify Stew with White Lima Beans and Sorrel

(Cheveau) Saint Amour 'En Rontey' 2009 

Napa Cabbage filled with Yellow Oyster Mushrooms, Savoy Cabbage filled with Shiitake, Green Cabbage filled with Button Mushrooms, on Celery Root Puree with Roasted Chanterelle and Black Walnuts

(Triacca) Sassella Valtenllina Superiore 2008

Grain and Nut Yogurt Cheese on Walnut Cracker

Frozen Pistachio on Chocolate Cake with Thick Chocolate Sauce, Roasted Pistachios and Cocoa Nibs

(Moutard) Champagne 'Cuvee 6 Cepages' 2004 

Bites: Coconut Almond Macaroons, Salty Rosemary Walnut Biscotti, Mini Carrot Olive Oil Cake

Take Home: Sesame Coated Bread

Birthday– Wednesday, February 1

-Salsify from Path Valley Cooperative, Pennsylvania

We were thrilled to host a birthday celebration for a friend of ours we met years ago at our former restaurant, Ruppert's. American wines were requested, not usually the origin of wines at our table. Tom, the wine importer who we count on to help us match food and wine did an outstanding job as always.  We enjoyed tasting wines that were all new to 1508.


Shiitake Soup, Kale with Sesame and Watermelon Radish, Parsnip, Celery Root and Shallot, Egg and Sorrel, Sweet Potato and Candy Onions, Guinea Hen and Parsley

(Illahe Vineyards) Pinot Gris Willamette 2010

Titos (Austin TX) Bay Leaf Vodka Cocktail


Wood Grilled Flat Iron Steak, Savoy Cabbage, Butternut Squash, Tiny Potato– Farm Bread

(Porter Creek) Zinfandel Sonoma 2009

Fennel, Black Walnut, White Lima Beans, Beets, Turnip, Carrot, Black Truffle– Rosemary Whole Grain Roll

(White Rock Vnyds) Chardonnay Napa 2009

Rockfish, Salsify, Saffron, Pea Shoots– Spelt Focaccia

(Porter Creek) Pinot Noir Russian River 2008

Harbison Cheese, Cracker

Carrot Cake, Coconut Sorbet, Toasted Coconut, Almonds, Pineapple

(Red Newt) Finger Lakes Riesling 'Circle' 2010

 Mini Chocolate Cakes, Tonka Bean Crisps, Chocolate Mint Drops

Take Home: Chocolate, Fig, Walnut Bread


Welcome 2012!

Rang in 2012 at 1508 with fabulous guest, thanks to all in attendance!


Salsify, Celery Root, American White Sturgeon Caviar

Beet Noodles, Chives

Egg, Jowl Bacon, Sorrel

Kale, Sesame 

Lamb BBQ, Kohlrabi

Parsnip and Baby Turnips

(Jacques Lassaigne) Blanc de Blancs Brut 'Les Vignes de Montgueux' NV, Vodka Bay Leaf Martini 


Hangar Steak, Avocado, Brussel Sprouts, Farm Bread

(Monpertuis) Cotes du Rhone 2009

Lima Beans, Squash, Black Walnuts, Collard Greens, Oregon Black Truffle, Herb Flatbread

(Vincent Dampt) Chablis 1er 'Cote de Lechet' 2008 

Rockfish, Saffron Broth, Leek, Carrot, Smashed Potato, Salted Spelt Bread

(Chezeaux) Bourgogne Rouge 2008

Appalachian Cheese, Cracker

Date Sesame Custard, Fresh Date, Meyer Lemon, Sesame Brittle

Frozen Truffle, Chocolate Cake, Chocolate Sauce, Shaved Truffle

(Tissot) Cremant du Jura Brut Rose NV

Cookies: Sparkly Tonka Bean Stars, Coconut Pistachio, Ginger, Chocolate Mint

Take Home:  Chocolate Fig Walnut Bread

Home Restaurant, November 18, 2011





















Photo Kate Headley

Very much enjoyed our lively guests at Friday night Home Restaurant!


Brussel sprouts, pickled ginger

Lamb sausage, fig, carrot

Egg, jowl bacon, toast, sorrel

Rabbit, apple, corncake

Roasted tomato garlic soup

Chicken, sweet potatoes, grainy mustard

Lemon Thyme Vodka Martini


Flat iron steak, parsnip, broccoli greens

(Pierre Gauthier) Bourgeuil "Soif du Jour" 2010

Spaghetti squash, celeriac, chickweed, pickled beets, chanterelle and fried chicken mushrooms

(Thevenet) Macon Pierreclos 2009

Sablefish, stinging nettles, leeks, tiny potatoes, truffle salt, fennel

(Henri Jouan) Bourgogne Passe-Tout-Grain 2009

Jasper Hill Harbison cheese with walnut cracker

Huckleberry custard with salty rosemary walnut biscotti

(Eudald) 'Familia' Brut Cava NV

Squash pecan pie chocolate sorbet and cocoa nibs

Cookies: Coconut cashew, chocolate mint, gingersnap

Take home

Seeded bread

Cooked Huckleberries

Jura Wine Dinner

Last night we hosted a dinner at 1508 with Tom Calder, a wine broker from Paris and Tom Kiska, a wine importer who regularly helps us with our wine pairings at dinners.

All 11 of the wines were from the Jura region in France, 2 from the 1950's!!

Tom and Tom's combined knowledge is astounding, a wonderful group attended– a memorable night.


Rabbit with Apple on Carrot

Kobacha Squash Puree

Brussel Sprout with Pickled Ginger

Celery Root with Lemon and Argon Oil

Eggs with Jowl Bacon

(Caves Jean Bourdy) Cremant du Jura Brut NV

(Tissot) Cremant du Jura Brut Rose NV

Foie Gras Terrine on Brioche

(Tissot) Vin de Paille 2004


Cornmeal Soup with Parsnip and  Sorrel

(Tissot) Arbois Chardonnay "Classique" 2009

Scallops with Cauliflower and Vanilla, Salty Oat Bread

(Caves Jean Bourdy) Cotes du Jura Blanc 1992

Sweetbreads and Figs, Farm Bread

(Caves Jean Bourdy) Cotes du Jura Blanc 1953

Guinea Hen with Olive Oil Mashed Potatoes and Burgundy Truffles and Collard Green Sprouts, Multi-Grain Roll

(Caves Jean Bourdy) Cotes du Jura Rouge 1959

Lamb Leg with Chanterelle Mushroom and Wilted Romaine, Spelt Olive Oil Focaccia

(Caves Jean Bourdy) Cotes du Jura Rouge 1990

Franche Comte Cheese and Cracker

(Caves Jean Bourdy) Arbois Vin Jaune 2001

Chocolate Pudding with Chocolate Cookie

(Tissot) Trousseau Arbois 2009

Roasted Pear and Almond Sorbet

(Tissot) Cremant du Jura Brut NV

Bandol paired with Lamb, Basil Mashed Potatoes and Cipolline Onion

I often mention Tom a local wine importer who looks at each of our menus and helps us pair our food with wines from his fabulous cellar of small vineyard, primarily European wines. Last Friday night we served a dish of Whitmore Farms Lamb Chop, Leg and Sausage with Basil Mashed Potatoes, Braised Cipolline Onion and Chard from our backyard...with Chateau Pradeaux Bandol Rouge 2003...the pairing was memorable.

More about the wine from Rosenthal the exporter of this Bandol...

There is the appellation of Bandol with its plethora of producers, some good, some mediocre; and then there is Chateau Pradeaux, the unique, inimitable, standard bearer for this ancient wine-growing district. The Chateau Pradeaux is situated on the outskirts of the town of St. Cyr Sur Mer which lies directly on the Mediterranean Ocean between Toulon and Marseilles. The estate is owned by the Portalis family which has owned this property since before the French Revolution. The domaine is currently under the direction of Cyrille Portalis, who continues to maintain the great traditions of this estate.

The vineyards are cultivated in as natural a manner as possible with reliance on organic methods. In fact, during the spring months sheep are permitted to graze in the vineyards thereby eliminating any need to use herbicides and at the same time providing a natural compost.

The wines of Pradeaux are brooding and difficult. Produced on the back of the noble Mourvedre, Pradeaux in its youthful stages is tannic, backward, and sometimes ornery. The wines are not destemmed; "elevage" in large oak foudres can last as long as four years; the essential blend is at least 95% Mourvedre; vines of less than 25 years of age are not used for the reds.

Wine, "Les Chassis"





















Photo Kate Headley

At Friday nights dinner thanks to Tom, a wine importer we work with, all the wines were stellar.  Tom looks at each Home Restaurant menu and helps us pair wines that complement the food.  He imports wines from small vineyards, lots from France and some from Italy and Spain.  His contribution to our dinners is enormous.  We share the belief that wine should highlight food and food should highlight wine– the combinations should work in concert.

The final savory course on Friday night was lamb shoulder with canellini beans, a sauce of girasol and salsify puree, wilted spinach and shaved black oregon truffles.  We poured Domaine des Hauts Chassis, Crozes Hermitage "Les Chassis" 2007 to go with that and the Winnimere cheese course that followed.  The wine was a stand out.  I asked Tom if he had any additional information to share about the wine, this is what I got from him–

Frank Faugier of Domaine des Hauts Chassis in Crozes Hermitage took over the family's 12 hectare domaine in 1998 and made the decision to leave the local co-operative and go it on his own. His first official vintage was in 2003, and luckily for us, all of his hard work has paid off. On predominantly large galets size stones over coarse sand and red clay, Frank produces 3 deliciously distinct wines. Last spring I was fortunate enough to meet and taste with Frank at the domaine located in the commune of La Roche de Glun. Although I was most impressed by the purity of fruit throughout the range , my hands down favorite was the 2007 "Les Chassis".   This 100% syrah hails from vines that are more than 50 years old. Deep and intense with beautiful structure (i.e. rich fruit, ripe medium tannins and excellent underlying acidity) this is a syrah that in my estimation could only come from the northern Rhone.