Check out our menus from this amazing weekend of dinners
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$100K WINE DINNER!
12 Jun
We are beyond excited to be cooking alongside the best wine in the world. To call this humbling is an understatement.
http://www.truffl.com/events/view/the-drc-wine-dinner
Menu | BRK IV 04.21.13
26 Apr
vinho verde, espiral, nv
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RYE OLD FASHION SPHERE
Lemon.Orange
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FOIE GRAS
Licorice. Sherry. Shallot
vouvray, “le haut-lieu”, demi-sec, domaine huet, 2007
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COMPOSED SALAD (GARGOLLOU)
Too lazy to list 500 things
“the garden fairy”
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CURED HAMACHI
Kumquat. Puffed wild rice. Yuzu kosho. edamame tofu. chili
rose, “cibonne tentations”, cotes de provence, 2012
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FUDGE YOLK
Asparagus and its juice. Ginger. Breadcrumb
vouvray, “le haut-lieu”, demi-sec, domaine huet, 2007
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CHICKEN BRICK
Celery puree. ‘shroom emulsion. Lemon bud caper. Zucchini
bourgogne, “grand ordinaire”, didier montchovet, 2010
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SPRING LAMB
Fava. Snap pea. Green garlic puree. Torpedo onion. Radish.
Jus
carignan, louis-antoine luyt, “empedrado”, chile, 2010
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JASMINE AND GIN SORBET
GRAPEFRUIT CURD
Meringue brulee. Buttermilk sorbet. Beet cake. cocoa nib
poire, eric bordelet, “poire aunthenique”, nv
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The Chalkboard Mag Features Chef Max Shapiro
18 Apr
http://thechalkboardmag.com/meet-the-innovative-home-chef-behind-brk-dining/
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