wine conclave

wine conclave 1.30.2010

here's the menu we served at montaluce's wine conclave, each course paired with our wines. lunch went well, hopefully we made some friends! i borrowed a few photos from flickr, thankfully our guest were better photographers than me. a special thanks to all that attended.



chicken liver mousse: house made pickles, lavosh
montaluce chardonnay, 2008


smoked sunburst farms trout: boiled peanuts, fennel, meyer lemon, sweet tea
montaluce risata, 2008






coppa di testa: cabbage, apple, mustard
montaluce merlot, 2008




caramelized chicken thighs: baby carrot, cipollini, celery leaf, jus
montaluce cabernet, 2008









butternut squash cup custard: maple gel, oat crumble, whipped buttermilk

montaluce viognier, 2008

valentine's day weekend 2/13-2/14

1st course:
cauliflower soup
almond, white chocolate

arugula salad
butternut squash, pork belly, sherry vinaigrette

lamb sweet breads
watermelon radish, smoked apple, mitake mushroom

2nd course:
beef confit
cipollini onion, creamed leeks, pickled pearl onions, lobster jus

sunburst farms trout
sea island red peas, baby carrot, young mustard

berkshire pork shank
carolina gold rice grits, brussels sprout leaves, huckleberry

3rd course:
butternut squash cup custard
maple gelee, oat crumble, buttermilk

apple & whiskey fried pie
ice cream,caramel

new year's eve dinner

the pass
overly ambitious

chicken liver mousse
we cured the livers overnight in salt, sugar, tcm, and aromatics, then passed through a tammis and poached @65 for an hour. then whipped with butter. really nice!

arugula and pea shoots
the pea shoots came from our garden, the last of the year. tossed with arugula, white truffle vinaigrette, finished with quince, manchego, and oregon white truffles, which were nice for the $$$

black cod
the cod was beautiful from the coast of washington state, c/o foods in season. garnished with braised cucumber, boiled peanuts, lobster emulsion, and hackleback