Food pr0n gallery from our chef's night dinner on 11/29/2010. The objective? Match meal courses to the Northern Michigan wines Ian and Linda brought back from their upstate adventure.
Jack handled most of the planning with Ian's guidance on the wine profiles. We ate very well. Recipes coming soon.
"Rogue Estate Chef's Night - 11/29/2010"
From R.E.: Lamb Enchanted Evening
, posted by Bob Perye
on 12/01/2010 (53 items)
Generated by Facebook Photo Fetcher
- Some of the evening's between meal refreshments
- Tonight's wines, to which each course was paired: offerings from Chateau Chantel, Bry...
- Cooking is hungry work, so our first course is an appeitzer of monster blue point oys...
- Oyster Glamor shot. We get these awesome cups of sea water happiness from Superior Fi...
- Mise en place makes the kitchen a happy place.
- Coarse mustard, plum sauce, shallot, garlic, black pepper and ginger combined to form...
- sweating the shitake mushrooms in olive oil to start the soup construction.
- Continuing the soup with leek, celery, carrot, choy sum whites and ginger, sweated un...
- Soup building up, with broth added to the veg base.
- PORK, chopped and waiting for a swim.
- Need a little salt with oomph, fish sauce to the rescue.
- Sending the pork in for a swim in the boiling soup for a fast poach. This dish turned...
- Jack begins a detailed plating of the soup course, starting with raw pear...
- Next into the bowl, raw scallions...
- Followed by fresh cilantro leaves
- At last, time to scoop the soup
- spooning the soup over the raw vegetables
- plating progress
- the finished dish, topped with toasted cashews
- The soups, ready to go out to the dining room
- A refreshing ale to clear the palette in time for the next course
- straining the solids from the beef stock, which will be used for the risotto.
- Beef and chicken stock for the soup, cooling to allow the fats to be skimmed.
- Grating fresh ginger. Also on board - michigan christmass cheddar, shallot and lime.
- Starting the risotto construction with a quick sweat of a finely sliced leek.
- Cranberries added to the risotto pot with the leek.
- The leek takes on a darker color as the cranberries break down and give up their juic...
- Cranberries giving it their all in the risotto pot.
- Pearl Barley goes into the risotto pot for a toast.
- beef stock added to the risotto pot for the barley to drink deep.
- An occasional stir over low heat for 40 minutes is all the risotto needs to finish th...
- Michigan special cheddar goes into the risotto
- Another refresher, this time one of our go-to favorites,
- ready to glaze
- ....an GLAZED!
- Spaghetti squash, split, cleaned, coated in maple syrup, salt, papper and butter.
- Meanwhile, in the hot box the lamb and squash are coming along beautifully.
- Lamb leg, fat side scored and seared, resting and awaiting the glaze.
- Leg o' Lamb, pulled and resting comfortably.
- Spaghetti squash finally makes a reappearence.
- Meat pron! time to slice the finished lamb.
- Tender. Succulent. DELICIOUS.
- you want this in your mouth. It's OK.
- Plating the meal for the diners.
- Did someone order a half a tree worth of curly parsely for a garnish? The answer is N...
- Main course wine pairing, 2 Lads Cab Franc.
- The plated meal of lamb, spaghetti squash and barley risotto, garnished with cilantro...
- our candle lit table setting. classy!
- sitting down to enjoy the soup.
- Dinner? or perhaps a seance...
- Refreshments before dessert in the form of
- And finally a (sadly store-bought)apple crumble with caramel topping to pair with the...
- Jack is a clever, clever lad.