David and Sherry Kirchheimer Holiday Party ’13
Friday, December 27, 2013
80 people
Savory
- Chilled Poached Thai White Prawns
Fermented Mung Bean Salad, Sweet Chile Dressing - Demitasse of Cauliflower and Green Mirasol Pepper Bisque
Chive Oil, Pepitas - Fennel-Cured Scottish Salmon Gravlax
Preserved Lemon Creme Fraiche, English Cucumber, Sprouts - Heirloom Carrot Salad
Honey Wine Vinegar, Cilantro, Daikon Radish - Slow-Braised Canyon Meadows Ranch Beef Shoulder Slider
Red Cabbage “Slaw”, Radishes, Multi-Grain Bun - Roasted Baby Bliss Potatoes
Caramelized Onion Jam, Crispy Bacon, Herb Sauce - Roasted Vegetable Brochette
Crookneck Squash, Chinese Eggplant, Cherry Tomatoes, Turnips, Cumin-Mustard Vinaigrette
Sweet
- “Broken-Down Apple Pie”
Roasted Braeburn Apples, Cajeta (Goat’s Milk Caramel), Candied Walnuts and Almonds, Grey Salt - Miniature Drake Farms Goat’s Milk and Valrhona Cocoa Panna Cotta
Blackberry Compote, Crumbled Gingersnaps - Tuscan-Style Olive Oil Cake
Orange Zest, Rosemary Chantilly
Wine Pairings
- Chateau Musar ’09
- Orin Swift Abstract ’12
- Illumination Sauvignon Blanc ’12
- Flowers Chardonnay ’12