The Slow Food Movement
Is Good For You. True Story.
When creating menus, I consider what is at it's freshest within the current season. I try to source as much organic produce as possible, so the people that I cook for get the most delicious and nutritious mealpossible.
The wines that I choose to pair with each course are hand chosen by me, to complement and balance the flavors on the plate. It's a rare treat to get people thinking about alternatives to the most common go-to varietals for food pairing. During dinner, wine pairings are discussed in a brief but pointed discussion, to help people make educated decisions when shopping for wine to share with friends and family when served with a meal.
Some Current Menu Suggestions
Treviso with Lemon and Thyme Ricotta
Pumpkin Ricotta Ravioli with Noisette Butter and Caramelized Garlic
Two Colors Of Melon, Lomo, Sherry mint vinaigrette
Chopped Salad of Wild Field Greens, Gorgonzola, Dried Cranberries, Pignoli, Cilantro-Caper Vinaigrette
Mâche, Oak Leaf Lettuce Salad, Grilled Portobello, Heirloom Tomatoes, Chevre, Purple Basil Yuzu Vinaigrette
Roasted Pork Loin, Truffled Root Mash, Brussels Sprouts, Cranberry Gastrique
Syrah Braised Short Ribs; Haricot Vert with Marcona Almonds, Porcini Risotto
Roasted Branzino, Israeli Couscous with Pesto, Vegetable Ragout
Pear Clafoutis with Star Anise, Gelato
Flourless Chocolate Cake with a sprinkling of Fleur d’Sel, Caramel Drizzle
Tahitian Vanilla Bean Crème Brulee