January 7, 2026
Another “themed” Chef’s Table event. This one – course by course – takes us from ground offerings to the leaves and flowers.
Also as with the last Chef’s Table the menu is delightfully presented.
The meal started off with Chef’s country loaf bread with a butter infused with chimichuri.
“Roots”
Potato Gaufrette with beet whipped feta mousse and pickled carrot and ginger
Comment: Everything on the plate is grown underground – well close. The greenery doesn’t fit the category
Campo Macciane Moonlight Chardonnay, Toscana, Italy
“Bark and Trunk”
Parsnip Soup with Maple Cinnamon Crema and Porcini Mushroom Dust
Comment: Parsnip looks like a tree trunk. Cinnamon is bark, Maple Syrup extracted from the trunk, Some Mushrooms grow on the trunk (dead trunk).
Paired with Cantine Minini Audax Pinot Noir, Veneto, Italy
“The Birds and Bees”
Sous Vide Duck Breast with crispy Duck ConfitCaramelized Honey Juniper Glazed Carrots,Star Anise Espagnole, Mushroom Risotto
Comment: Circulated a container of Star Anise. The Espagnole is a French sauce made with beef or dark stock – used the bones from the duck confit thickened with potato flour. Sous vide (the duck breast) vacuum sealed and poached and roasted to crisp.
Paired with Humberto Canale Black River Malbec, Patagonia, Argentina
“Leaves and Flowers”
Lavendar Creme Caramel, Basil Rosewater Fool, Orchid and Red Sorrel
Paired with Amalaya Torrontes Riesling, Salta, Argentina
”And all the hands making this repast happen”
