Melissa is heading to NYC for dinner at the James Beard House where Executive Chef and Co-Owner Shane Touhy of Dogwood restaurant will be cooking a spring supper. Tomorrow night Melissa will indulge in a fabulous meal.....
*Mini southern fried quail biscuits with
peppered strawberry compote
peppered strawberry compote
*Fingerling potato crisps with boiled peanut mousseline and caviar
*Cold smoked tuna tartare with apples, pecans, cornbread rounds
*Creamy stone-ground yellow “Logan Turnpike” grits with cornmeal dusted gulf oyster, preserved lemon, hazelnut cream, micro lemon mint
*Pan seared Georgia mountain trout with sunchoke puree, spring pea basil sauce and marinated wild mushroom salad
*Charred rare venison tartare with toasted brioche, sunny side up quail egg, caramelized shallot jam and smoked blackberry-merlot reduction
*Berkshire Pork loin confit with a ragout of spring mushrooms and aged country ham, fava bean pesto
*Brown butter- almond financiere with crème brulee ice cream and Grand Marnier-strawberry syrup
Wow, I am jealous. For a preview of Shane's meal, visit Savory Exposure.
Wow, I am jealous. For a preview of Shane's meal, visit Savory Exposure.
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