The Omnivore’s Dilemma
October 17, 2009
The way we eat represents our most profound engagement
with the natural world. How do the alchemies of the kitchen
transform the raw stuff of nature into some
of the great delights of human culture?
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American Sturgeon Caviar, Russian Blinis, Crème Fraiche
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Ice Chilled Ketel One Vodka
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Caesar Salad
with Pouched Quail Egg
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2007 King Estate Pinot Gris
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Lobster Bisque Shooters
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2005 Chalk Hill Chardonnay
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Free Range Wild Boar with Calvados Sauce,
Mashed Potatoes with Celery Root Mousseline,
Sautéed Chard
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2006 Willakenzie Estate Pierre Leon Pinot Noir
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“Just An” Intermission
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Spiced Pumpkin Soufflés with Bourbon and Molasses Sauce
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Choice of Jack’s Rose 2007 Aparicio Zinfandel,
Revolution Wines Orange Muscat
or Jessup Cellars Napa Valley Zinfandel Port
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