dinner party atlanta

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Foie Gras Torchon, Apple Miso Butter, Brioche, Arugula

Foie Torchon is a process of marinating and wrapping the liver in a cloth or kitchen towel.  Apple Miso Butter, having no butter content, is a reduction of apples, sugar and miso paste. Flavor and texture are created in the reduction process.  Brioche is butter bread that will assist in the “cutting” of the fat in the liver.

Leitz Riesling Rudesheimer Klosterlay Kabinett 2007, Rheingau, Germany

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Chilled Leek and Marcona Almond Soup, Lobster Salad, Pumpkin seed oil

European style leeks and Marcona Almond, puréed with Cream.

Texture is smooth with a distinct flavor of almond and leek.

Lobster Salad compliments the sweetness of both leeks and almonds.  Garnish of pumpkin seed oil is an added contrast of color.

Terredora di Paolo Falanghina 2008, Campania, Italy

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Confit Squab Breast, Fingerling Potato’s, Natural Jus, Pork Belly

Confit means to cook something in its own fat or juices.  We are substituting Duck fat here in place of squab.  Fingerling potatoes and diced pork belly will bring smokey hints to the dish. Natural Jus is the reduction of its juice from the bones.

Descendientes de Jose Palacios “Petalos” 2007, Bierzo, Spain

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Sous Vide Saddle of Rabbit, Turnips, Artichoke, ver Jus

Technique of cooking the rabbit loin under water in a vacuum sealed bag at a constant low temperature.  Turnip Puree is cream free but folded in with Greek yogurt.  A slight sweet and tartness from the puree.  Artichokes are braised with shallots and wine to work well with the puree and delicateness of the rabbit.  Sauce is made from a sweet wine reduced with the juice from the rabbit.

Elio Perrone “Tasmorcan” Barbera d’ Asti 2007, Piemonte, Italy

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Marscapone Cheesecake, Almond Pound cake, Pear Mousse

Cheesecake has a little lemon flavor from the cheese and spiced with cinnamon and allspice.  Almond Cake is a layer of the dessert and all is topped with the pear Mousse. 

Kracher Auslese Cuvee 2007, Burgenland, Austria

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Executive Chef: Shane Devereux

Sommelier: Valerie Masten

Special Thanks to:

Craig Bromley, Craig Bromley Photography www.cbromley.com

Quality Wine & Spirits, Atlanta, Georgia www.qwine.com

Harmony Kubiack, Photographer

Cobia Crudo, Sesame Cracker, Ginger Soy Sauce, Micro Cilantro

Wild Caught Cobia, similar to hamachi or yellow tail, diced and mixed with ginger flavored soy sauce.  Sesame cracker is made with sesame seeds, tahini, sumac and sriracha.

Anne Amie Pinot Gris 2008, Willamette Valley

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Roasted Asparagus Veloute, Crab-Fennel Salad, Celery Chili Oil

Veloute is a sauce made from stock combined with a bechamel. In this case a roasted vegetable stock with a mushroom cream sauce.  The shaved fennel and lump crab meat are tossed together with celery and pepper.

Nikolaihof Gruner Veltliner “Hefeazburg” 2008, Wachau, Austria

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Seared Diver Sea Scallop, Braised Endive, Grapefruit, Truffled Jus

Large U-10 Scallop is sliced over an orange braised Belgian Endive, the sweet and tartness from the endive with the sweet scallop combine well with the ruby red grapefruit. The truffled sauce will balance the three.

Jean-Philippe Fichet Aligote 2007 Borgogne, France

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Marinated Lamb Rack, Dijon Mustard Rub, Potato-Brussel Hash, Garlic Jus

Removed from the bone and seared with the fat, then rubbed with mustard and topped with an herbed bread crumb.  The Brussel hash are the leaves and organic peanut fingerling potatoes.  Garlic Jus is made from the bones of the lamb combined with lots of Garlic

Produttori del Barbaresco Nebbiolo Della Langhe 2008, Piemonte, Italy

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Valhona 64% Chocolate Mousse, Orange scented Flourless cake, Raspberry reduction,
coco powder, whipped cream

Orange flourless cake is topped with the semisweet chocolate mousse, Fresh raspberry sauce and garnished with bitter coco powder and sweetened whipped cream

Marenco Braquetta d’Acqui “Pineto” 2008, Piemonte, Italy

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Executive Chef: Shane Devereux

Sommelier: Valerie Masten

Special Thanks to:

Craig Bromley, Craig Bromley Photography

Quality Wine & Spirits, Atlanta, Georgia www.qwine.com

Harmony Kubiak, Photographer