Taste of Big Sur Cheese Course

We are very excited about the new cheese course for our Taste of Big Sur menu.  An apple cider that Fiona pressed from our harvest two years ago is ready to drink.  Elizabeth made a gelee using the two year old cider and added fresh apple blossoms from the same trees inside.  The apple perfectly complements Charlie Cascio’s Big Sur Valencay and a spoonful of local honey.  The dish really captures the terroir of our garden.

Sardine

Smoked Monterey Sardine, Tomato Vinegar Aioli, Charred Avocado, Wild Arugula

Artichoke for Taste of Big Sur Menu

New for the Taste of Big Sur Menu - Local Artichoke with Sweet Pea Puree and Lots of Alliums from the garden!

Twin Farms Dinner

I am looking forward to joining Chef Nathan Rich and his team next weekend at Twin Farms in Vermont.  Today I marinated two Lone Mountain Ranch Wagyu ribeyes for the Saturday night dinner.   I started by removing the thick fat cap and smoking it over apple wood trimmings for 2 hours- these were then rendered in a low oven and strained to obtain the smoky fat.  While the fat was still hot I added local mountain herbs (bay tips, redwood tips, wild onion and black sage) and local sea salt- I then poured the warm fat over the cleaned ribeye.  I'm going to let the steaks marinate in this mix for one week to infuse the smoky-herbaceous flavor.

Elk with Rhubarb

Black Sesame Crusted Elk Tenderloin, Pickled Green Strawberries, Rhubarb, Lardo Wrapped Potato, Young Bay Laurel.

Radish Patch

The Radish Patch - Fresh Radishes with Goat Butter, Black Garlic and Burnt Kelp Salt

The Big Bottle

You know a wine has to be exciting with Dominique agrees to have his picture taken with it!  I also couldn’t resist sneaking in a quick photo with this bottle.