A few nights ago I had the pleasure of cooking a special meal for Annette Grosz-Ringdahl and friends at the Madison Club’s Chef’s Table. Together we shared a menu of 5 courses of food and wines that had been specially selected for the group:
FIRST COURSE
Butter poached Maine Lobster, sautéed spinach,
Butter poached Maine Lobster, sautéed spinach,
sake lime beurre blanc
06' Ramey "Sonoma Coast" Chardonnay- Sonoma, California
SECOND COURSE
Cream of celery root and black truffle soup, Pancetta, spinach,
and wilted celery root toast point, fried artichoke
08' Fita Preta Branca- Alentejano, Portugal
THIRD COURSE
Braised Bison Hump, sweet soy-pickled ginger marmalade, seared jumbo
sea scallop, arugula, fried shiitake mushroom
07' Jean Luc Dubois "Clos Margot" Chorey les Beaune- Burgundy, France
FOURTH COURSE
Roasted garlic and citrus crusted lamb loin,braised lamb scallion cake,
Roasted garlic and citrus crusted lamb loin,braised lamb scallion cake,
sautéed market vegetable, parsnip puree, lamb demi-glace
07' Alvaro Palacios "Camins del Priorat"- Priorat, Spain
FIFTH COURSE
Chocolate Goat Cheese Torte: Goat cheese mousse, ginger-spice cake,
fig puree, apricot Vin Santo reduction sauce
08' Bonny Doon "Vinferno"- Arroyo Seco, California
The Chef’s Table is a fantastic way to celebrate a special occasion - or to simply enjoy a one-of-a-kind meal! I have never replicated the same menu twice, so you and your group are guaranteed a unique experience. I always enjoy cooking for Chef's Tables as it is a great chance to get to know each of our members better and to be creative designing dishes and menus around their personal tastes and preferences.
At this last gathering, the dessert was actually my favorite course! Below is a picture of the delicious chocolate goat cheese torte that we had. Our new pastry chef, Judy James, is really pushing the boundaries with her creations and goes above and beyond to make new and exciting desserts for the Club.
