Ready for Spring to be Sprung

First morels, couple of warm days to tease, one hundred percent ready for the cold to make its exit and move into a new season of food.  Amongst a couple others, just a few pics here from the Michael Shaps wine dinner we did on March 29th.  The pork belly and lamb were definitely stars of the show.  Definitely one of the best pork belly dishes I’ve had the pleasure of eating.  Smoked white bean puree, homemade blueberry “jam” and a sourdough crisp.  No credit to me on this dinner as I happened to find the rare weekend off and spent it in the Outer Banks while the rest of the staff completed all the prep.  Execution was about all I had to offer to the party once I was back.   A really nice dessert to follow it all up.  Great meal.

Rockfish, Capelini, baby carrots, green soy puree

Lobster salad, grapefruit, avocado and poached claw

Seared scallop, asparagus and morels, preserved lemon hollandaise

Red wine braised pork belly

Lamb loin, braised shoulder hash, oven dried tomato and roasted garlic

Rum raisin pound cake, stewed golden raisin compote, ginger ice cream

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~ by cerebralvortex on April 1, 2011.