The numbers: 8 adults, 11 courses, 7 bottles, 6 hours. The pictures: Duck and pear: Melons are long since out of season, so these are local organic red bartlett pears. This duck took about three months to cure, but was SOOOO worth the wait. Leek & Gruyère tart: A dribble of truffle oil and grating of Indonesian long pepper on top put this one into orbit. Celery root-leek-potato soup: Local milk, veggies from the garden,…
Category: Geekery
I got a couple of things done today, chief among which the ham ravioli- smoked ham glued together with activa and with a filling of acorn squash, apple, pine nuts, onion, ginger, spices, and an egg yolk. There were a few left, and some of the buckwheat mixture, which, like risotto, made great supplì with a bit of aged gruyère and an egg-cornmeal coating. So for an appetizer, to christen the new small plates (it’s…