By Executive Chef John Zehnder, CEC, ACE, AAC, HGT
Over the past six months there have been so many requests to do a wild game dinner instead of a cooking class that I thought, why not!! While not a cooking class, I hope you still go back home with a few techniques and cooking ideas from this dinner.
If you watch any of the TV cooking shows you’re familiar with the concept of “the small plate dinner”. Small plates are an off-shoot of Spanish cuisine popularized by Chefs Ferran Adria & Jose Andres. You get to try a wider variety of items and different cooking techniques versus the typical American style of dining. I’ll talk more about the concept during the dinner. Tickets are $60 per person, complete.
I selected some outstanding products for you to sample, featuring a broad selection of different wild game proteins. In addition, you’ll get to try two of my favorite wines.
A long time ago a good friend, French Chef Louis Perrotte, introduced me to the wines of the Pacific Northwest and I’ve been a fan ever since. Because of the cool climate and volcanic soil (the French call it “terroir”), these wines are more complex, crisp and aromatic than their California cousins.
Smoked Michigan Steelhead Caviar & Crème Fraiche
Over Heirloom Himalayan Fingerling Potatoes
Petite Pheasant Meatballs & Chanterelle Mushrooms
In Pheasant Broth w/ Bacon & Sorrel
RANSOM PINOT GRIS – WILLAMETTE VALLEY, OREGON 2012
Classic Blush Sauce w/ Rare Extra Virgin Olive Oil, Mozzarella, Ricotta & Fresh Basil
Topped with Shaved Reggiano Cheese
Fall Mini Greens Splashed with Garlic Scape Vinaigrette
Thai Chili Marinated Wild Boar Belly
Roast Breast of Duck Grand Marnier
Hutterite Baked Beans
Sweet & Sour Red Cabbage
ELOUN PINOT NOIR 2013
GROWN IN THE GREAT WINE VALLEYS OF OREGON – WILLAMETTE, UMPQUA & ROGUE
Chocolate Soufflé w/ Late Autumn Raspberry Coulis
Reservations required. To register for this event, or for more information, please call 800-863-7999, ext. 450.