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Category Archives: Menu
Winter Menu
Miso, soy sauce, mirin marinated salmon. Slivers of potato and butter stacked, baked and compressed. This dish did NOT work with a Fromm Vineyard Pinot Noir 2004, but perhaps that’s not a total reflect on the pairing, since the wine … Continue reading →
Posted in Apple, Beetroot, Chinese, Dessert, Fennel, Menu, Onion, Pork, Uncategorized
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BY Menu, 26 February 2008
I composed this menu for pesco vegetarians. Goat cheese and chive ravioli, tomato and basil vinaigrette A classic flavour combo that just works so well. The “vinaigrette” is more like a light tomato based sauce with sharp acidity. Celeriac soup, … Continue reading →
Posted in Beetroot, Cheese, Dessert, Fish, Icecream, Menu, Pasta, Soup, Uncategorized, Vegetarian/Vegan
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HOF menu, 16 November 2007
Clam and mussel soup, curry drizzle Pleasant with the Riesling but, because of the cream, I would have preferred something other than a dry Riesling with this (Spatlese would be nice). Nevertheless, others feel (as here) that a dry Riesling … Continue reading →
Food and wine matching dinner, 2 November 2007
The wines: Weingut Wieninger Gruner Veltliner Nussberg 2006 A reasonably ripe nose of honeydew melon but with some greener (green mango) elements and minerality. The palate is a bit leafy, quite light, very fresh (actually the acid is maybe a … Continue reading →
MET Menu
Wine matching menu for M, E and T, February 2007. Apple soup, curried white chocolate foam I was playing around with different ideas for soup and came up with this. I think the combination of apple, curry and white chocolate … Continue reading →
March 2006 menu
Haggis balls with whisky broth and neep powder It wasn’t Burns Night, of course, but reinterpreting (at least a little) a Scottish classic was fun. The balls were deep fried (of course, this is Scottish fare!), the swede dehydrated and … Continue reading →
Posted in Beetroot, Canapé/Hors d'œuvre, Cheese, Dessert, Fish, Grapefruit, Menu, Salad, Sorbet, Uncategorized, Venison
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Wine matching dinner
The menu for a wine matching dinner with fellow wine geeks (February 2006) comprised: White truffle custard with mushroom ragout Based on the French Laundry’s, but with a mushroom ragout instead of their black truffle ragout. I like it this … Continue reading →
Posted in Beef, Canapé/Hors d'œuvre, Dessert, Menu, Pheasant, Salad, Scallops, Uncategorized
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