Our October event will be a wonderful dinner from Handle (website). Food and full bottle wine pairings will be available for local pick up or delivery on the afternoon of the event.
MENU & WINE
SALMON GRAVLAX MOUSSE | lavoush | pepper jelly | everything spice powder
Domaine des Baumard Savennières
BEEF HEART TARTAR | apple chips | celery heart salad
Clos La Coutale Cahors
LAMB SHOULDER ROULADE | cauliflower puree | medjool dates | carrot + coriander
Château Mont-Redon Châteauneuf-du-Pape
THAI ICED TEA | Coconut | tapioca
ABOUT THE MENU
SALMON GRAVLAX MOUSSE | lavoush | pepper jelly | everything spice powder
This dish is inspired by my 93 year old Grandmother, Jacqueline Britton on my Mother’s side. It is a twist on an hors d'oeuvre we had as kids for every family get together during the holidays - which consisted of her home-made pepper jelly (still to this day, she sends care packages of her jellies and jarred goods to us all the way from the East Coast) poured over a block of cream cheese, served with crackers on the side. The cured salmon is whipped with cream cheese, fresh chopped herbs, lemon zest and a heavy cream until light and airy in texture. The lavash is baked in our wood fired pizza oven at HSL and acts as a vessel/textural element.The pepper jelly is my grandmother's recipe, it lends a sweet and slightly spicy note to the dish. Everything spice powder brings together the whole lox and bagel theme. Pickled mustard seeds and salmon roe add some acidity and texture to the savory mousse as well.
➢Vegan + gluten free option - CELERIAC MOUSSE | wakame | potato chips | pepper jelly |everything spice powder
BEEF HEART TARTAR | apple chips | celery heart salad
Our twist on the famous reuben sandwich. Beef heart is prepared similarly to corned beef, minced finely and mixed with ingredients commonly used to make thousand island dressing. Local apples are sliced thinly then compressed with caraway infused cider. Heart of celery is tossed in a blended “sauerkraut” dressing.
➢Vegan + gluten free option - SUNCHOKE TARTAR | beetroot | apple chips | celery heart salad
LAMB SHOULDER ROULADE | cauliflower puree | medjool dates | carrot + coriander
I thought long and hard (hence the delay in getting this menu out) about how to serve a hot and beautifully presented chef's tasting menu dish in the middle of a virtual 4 course to go meal - what I came up with is a dish where you yourself will be in charge of warming and plating up. Think of it as a virtual/interactive tv dinner dish that has been elevated to 3 star status. Each component of the dish will be individually boxed with instructions on how to “pick it up” from your own home - all you will need is a working oven, utensils and your favorite 10”- 12” plate. I’ll even include a picture of my finished dish for your reference. At home chef and middle eastern inspired.
➢Vegan + gluten free option - LION'S MANE MUSHROOM ROULADE | cauliflower puree | medjool dates | carrot + coriander
THAI ICED TEA | Coconut | tapioca
For now we will have to transport ourselves to thailand through this dessert - inspired by my travels throughSoutheastern Asia pre COVID-19.
