Sunday, April 12, 2009

La Brea as our Mentor





  Hopefully this will be the start of something beautiful!  Nikki has made the sourdough starter by using grapes to provide the yeast.  Seems like a pretty cool technique.  Doesn't smell like one though.  It is a nine day process before bread can be made.  These pics were from day 3. This is some potato bread Nikki made to test the oven for bread baking capabilities.  




A Little Refinement

Dehydrated Kalamatas
Kalamata Air
Green Olive Toast

Friday, April 10, 2009

Parmesan with Traditional Flavors


Sweetened Parmesan Cream
Sundried Tomato
Olive Bread Crumbs
Micro Basil
Black Pepper
Roasted Parmesan Rocks

Wednesday, April 8, 2009

New Zealand Wine Dinner

  The Blue Ridge Food & Wine Festival will be going on in Blowing Rock April 16 - 19.  We will be creating a five course menu, April 16, that will be paired with wines from Saint Claire Vineyards of New Zealand.  The cost is $115 per person, which includes the food, wine, gratuity, and tax.  This will be a great way to kick off the spring season at the Gamekeeper.  Here is the menu.  Pics will come later.

Amuse
Undecided

I
Vicar's Choice Sauvignon Blanc  
Spiced Rubbed New Zealand Lamb Skewer With Dipping Sauces

II
Saint Clair Sauvignon Blanc
Steamed Green Lip Mussels with Passion Fruit, Ginger Broth

III
Vicar's Choice Pinot Noir
Grilled Red Snapper with Kiwi Salsa, Grilled Avocado over Rocket, Lemongrass Viniagrette

IV
Saint Clair Pinot Noir
New Zealand Venison Denver Leg, Peach Chutney, Chili Glazed Sweet Potatoes

V
Hokey Pokey
Vanilla Ice Cream with Soft Caramel, Dark Chocolate Espresso Beans, Vanilla Shortbread, Warm Mocha Sauce