Strawberry Fields 4.9.15

 

Strawberry Fields 4.9.15

chef_adam_croppedChef Adam Wetherington created an inventive and playful menu for tonight’s supper using a single, uniting ingredient, farm fresh Texas strawberries. The strawberries in Texas this season are some of the best we’ve had in years and Adam definitely made expert use of them, creating both savory and sweet dishes for our guests. The highlight of the night was probably the seared salmon. Adam paired the salmon with a ginger-strawberry vinaigrette making it a complex and flavorful dish which the guests loved.

 


 Menu

hors d’oeuvres

Strawberry-Fennel-Tomato Gazpacho Shooter (GF) (V)

Basil-Watermelon-Strawberry Skewer (V) (GF)
poppyseed creme fraiche

Bruschetta of Strawberries (V)
peppered chevre, balsamic reduction

01
Arugula (V) (GF)
strawberries, bleu d’auvergne, candied walnuts

Wine Pairing: 2012 Riesling Seven Hills Columbia Valley WA, USA

02
Seared Salmon (GF)
ginger-strawberry vinaigrette, four onion couscous

Wine Pairing: 2011 Chardonnay Cultivate, Wanderlust, Central Valley Chile

03
Pork Tenderloin (GF)
cabernet strawberry glaze, celeriac puree, swiss chard

Wine Pairing: 2012 Pinot Noir La Follette, North Coast Sonoma, CA, USA

-or-

Quinoa Timbale (V) (GF)
swiss chard, danish blue, roasted beet, strawberry-cabernet reduction

Wine Pairing: 2012 Pinot Noir La Follette, North Coast Sonoma, CA, USA

04
Almond-Cornmeal Cake (GF)
strawberries, mascarpone cream

Wine Pairing: 2011 Sauternes La Fleur d’Or, Sauternes, France


SF_4_9_15_salmon

SF_4_9_15_cake

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