Dinners Celebrating Produce
Started by
cabrales
, Jul 22 2002 05:47 PM
1 reply to this topic
#1
cabrales
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- legacy participant
- 5,007 posts
Posted 22 July 2002 - 05:47 PM
The calendar on Blue Hill's website describes periodic dinners in celebration of seasonal produce. Could you describe aspects you find interesting of recent menus in celebration of asparagus, peas and corn (July 23), respectively? Have you previously organized comparable dinners for truffles, or for game or other non-vegetable ingredients?
#2
bluehill
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- legacy participant
- 43 posts
Posted 25 July 2002 - 02:06 AM
cabrales,
On Tuesday we celebrated the summer season by highlighting local corn on a tasting menu at Blue Hill. We all felt the event was a huge success. Our customers participated in large numbers and we sold a record number of tasting menus.
The celebration of corn menu was as follows:
[U]AMUSE BOUCHE
EGGPLANT FLAN WITH CORN AND PICKLED CUCUMBER RELISH
CHILLED AND DAIRYLESS CORN SOUP
Maine crab salad and snap peas
CHATHAM COD
light corn chowder with mussels, clams and cherry tomatoes
SLOW ROASTED APPLE-FED PORK SHOULDER
corn cakes and wild watercress
apple cider-pork jus
POACHED PEACHES
blueberry compote and champagne sabayon
"STRAWBERRIES AND CREAM"
lemon cake, strawberry marmalade and balsamic
We would like to continue tasting menus that will highlight other products as we reach the end of summer and fall seasons.
Another successful event at Blue Hill has been the on-going Guest Chef Series. Recently, Gailan Zamarra, formerly of Bouley Bakery, presented a tasting menu of his at Blue Hill. The exciting exchange of ideas between chefs, both in the kitchen and present that evening as customers has only been succeeded by the exchange at eGullet.com!
Please call the restaurant or visit the web site for more information on the next guest chef event.
Thanks again.
Mike
On Tuesday we celebrated the summer season by highlighting local corn on a tasting menu at Blue Hill. We all felt the event was a huge success. Our customers participated in large numbers and we sold a record number of tasting menus.
The celebration of corn menu was as follows:
[U]AMUSE BOUCHE
EGGPLANT FLAN WITH CORN AND PICKLED CUCUMBER RELISH
CHILLED AND DAIRYLESS CORN SOUP
Maine crab salad and snap peas
CHATHAM COD
light corn chowder with mussels, clams and cherry tomatoes
SLOW ROASTED APPLE-FED PORK SHOULDER
corn cakes and wild watercress
apple cider-pork jus
POACHED PEACHES
blueberry compote and champagne sabayon
"STRAWBERRIES AND CREAM"
lemon cake, strawberry marmalade and balsamic
We would like to continue tasting menus that will highlight other products as we reach the end of summer and fall seasons.
Another successful event at Blue Hill has been the on-going Guest Chef Series. Recently, Gailan Zamarra, formerly of Bouley Bakery, presented a tasting menu of his at Blue Hill. The exciting exchange of ideas between chefs, both in the kitchen and present that evening as customers has only been succeeded by the exchange at eGullet.com!
Please call the restaurant or visit the web site for more information on the next guest chef event.
Thanks again.
Mike
