A Feast for the Senses



 

On June 2, my crew and I will be taking part in a very special performance featuring David Cain and Paul Wertico. Good Food, even better music...can't beat it. The menu is below. I hope to see you there!

First
Pepper Glazed Shrimp with Plantains
Coriander Leaf Oil and Pineapple Gastrique

Second
Napoleon of Spring Vegetables with Parmesan-Thyme Crisp
Micro Greens and Smoke Roasted Tomato Coulis

Third
Pork Collaborative ‘3-way’
Char-Grilled Tenderloin, Braised Belly
and Tasso-Port Reduction
Served atop Fresh Corn Griddle Cake
Sautéed Greens, and Pepper ‘Confetti’

Fourth
Shots of Assorted Dessert Mousses
‘Dreamsicle’, Tahitian Vanilla Bean, Dark Chocolate,
Meyer Lemon and Raspberry

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