as I lay there, barely awake in the mid morning sun one recent morning, I thought about a few flavor profiles and dishes I would consider if I were in need of a wine paired and focused menu, or really truth be told, just a collaboration of fun flavors and ingredients for just about any cool menu needed. There was something elusive about it as I had been asked to create a menu earlier for a wine tasting, but I was not thinking about it all when I conjured this up. Funny how things can happen. Nothing as it seems...
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poached shigoku oyster wrapped in cucumber, watermelon radish
oranges, daikon sprouts, hibiscus-ginger gelee |
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smoked chicken-mushroom terrine, pumpkin hummus, walnuts, verjus apples
carrot butter brioche, arugula, maple-bourbon dressing |
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sumac crusted beef flat iron, elderberry mostarda, cinnamon ash, fig relish
coffee milk, cassis sauce |
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| washed rind goat cheese, black currant brioche, concord grapes, ras el hanout |
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| salted caramel pot de creme, pecans, cider gelee, caramel |
2 Comments:
What kind of wine did you pair these dishes with?
Really...! Thanks to you for giving me delicious recipes.. Thank you for your wonderful blog.
cast iron cook pot
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