It's a cliche but it's hard to believe another year has flown by and the CuisinEtc crew are once again in beautiful Healdsburg, California, Sonoma County to cater the very exclusive annual harvest festival weekend. As usual, CuisinEtc is the guest chef for the Friday night cocktail party and along with Susan Parish Schwab of Akron Ohio, for the Saturday night sit down dinner event. The CuisinEtc team spent a week with Susan earlier this year in Ohio and then in Louisville Kentucky where we all attended the Internationals Caterers Association Catering Symposium at Sullivan University.
Susan, working hands on with CuisinEtc chef Andrew Alexander Crossan and menu designer extraordinaire Lisa Teiger, the collaboration was incredible, as you will see from the 5 course tasting menu we put together and served for the harvest event dinner on Saturday night.
Late Harvest Tasting Menu
Healdsburg, California
Saturday Night 11.8.2008
Morel and Shiitake mushroom bisque served in a demitasse cup;
garnished with creme fraiche and white truffle oil
demitasse cup and saucer no spoon
*
Puff n Stuff
Sauteed divers scallop shingled with carmelized cauliflower and raisin caper sauce
dusted with freshly grated nutmeg tableside
and
Red Delicious and Dungeness Crab Napoleon
with molecular gastronomy apple caviar -
paper thin slices of red delicious apple are wrapped around Dungeness Crab
enhanced with duck egg mayo and garnished with extra virgin olive oil
square plate ; salad Fork and knife
*
Fragrant and spicy moroccan scented Niman Ranch frenched lamb chops
Pearl Israeli couscous, diced butternut squash, golden raisins, pine nuts
and moroccan preserved lemons
Handmade asparagus “linguine” with mint pesto
10” space grain pattern dinner plate, dinner fork,dinner knife
*
Palate Cleanser:
Julienne of late harvest organic apple and fennel lightly dressed
with a juniper berry vinaigrette
square deep bowl; salad fork
*
duck duck goose...moose!
Game marinated seared sonoma duck breast,
Perched atop tahitiian vanilla and citrus scented sweet potato puree
Oregon blackberry gastrique; organic garden sage leaves
Sonoma foie gras yukon gold crostini cooked in goose fat
*
Family style
Artisan Cheese board (great american artisan cheeses ) with local autumnal fruits, sonoma lavender honeycomb, quince paste jelly, chocolate drizzled almond wafers, rosemary brown sugar shortbreads and asian spiced nuts
Cowgirl Creamery Point Reyes Blue -
Beecher's Flagship Reserve Cheese - Best Cheddar in America - from Seattles Pike Peak Market
semi hard cow's milk cheese, 1st Place - Aged Cheddar 2007 American Cheese Society
shaved aged mimolette
barely buzzed coffee and lavender rind cows cheese from the
beehive cheese company
here's the descriptions from their website http://www.beehivecheese.com
"This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.
Awards - 1st Place, Flavored Cheddar American Cheese Society Annual Competition 2007 and 2008."
and Mt Tam triple creme brie
Rosemary shortbread, whole grain toasties
triangle plate with butter knife
cedar planks for cheese boards
*
Accompanied by
Elmer Fudd's Fantasy:
scharfenberger chocolate dipt dry cured applewood-smoked neiman ranch bacon garnished with toasted almonds
chili infused dried mango enrobed in dark chocolate
and
honey wholewheat pretzel rods dipped in chocolate and chopped almonds
It's a cliche but it's hard to believe another year has flown by and the CuisinEtc crew are once again in beautiful Healdsburg, California, Sonoma County to cater the very exclusive annual harvest festival weekend. As usual, CuisinEtc is the guest chef for the Friday night cocktail party and along with Susan Parish Schwab of Splendid Fare Catering , Akron Ohio, is the Saturday night event. The CuisinEtc team spent a week with Susan earlier this year in Ohio and then in Louisville Kentucky where we all attended the Internationals Caterers Association Catering Symposium at Sullivan University.
Susan is a fantastic chef - and working hands on with CuisinEtc chef Andrew Alexander Crossan and menu designer extraordinaire Lisa Teiger, the collaboration was incredible, as you will see from the 5 course tasting menu we put together for the harvest event dinner on Saturday night.
Late Harvest Tasting Menu
Healdsburg, California
Saturday Night 11.8.2008
Morel and Shiitake mushroom bisque served in a demitasse cup;
garnished with creme fraiche and white truffle oil
demitasse cup and saucer no spoon
*
Puff n Stuff
Sauteed divers scallop shingled with carmelized cauliflower and raisin caper sauce
dusted with freshly grated nutmeg tableside
and
Red Delicious and Dungeness Crab Napoleon
with molecular gastronomy apple caviar -
paper thin slices of red delicious apple are wrapped around Dungeness Crab
enhanced with duck egg mayo and garnished with extra virgin olive oil
square plate ; salad Fork and knife
*
Fragrant and spicy moroccan scented Niman Ranch frenched lamb chops
Pearl Israeli couscous, diced butternut squash, golden raisins, pine nuts
and moroccan preserved lemons
Handmade asparagus “linguine” with mint pesto
10” space grain pattern dinner plate, dinner fork,dinner knife
*
Palate Cleanser:
Julienne of late harvest organic apple and fennel lightly dressed
with a juniper berry vinaigrette
square deep bowl; salad fork
*
duck duck goose...moose!
Game marinated seared sonoma duck breast,
Perched atop tahitiian vanilla and citrus scented sweet potato puree
Oregon blackberry gastrique; organic garden sage leaves
Sonoma foie gras yukon gold crostini cooked in goose fat
*
Family style
Artisan Cheese board (great american artisan cheeses ) with local autumnal fruits, sonoma lavender honeycomb, quince paste jelly, chocolate drizzled almond wafers, rosemary brown sugar shortbreads and asian spiced nuts
Cowgirl Creamery Point Reyes Blue -
Beecher's Flagship Reserve Cheese - Best Cheddar in America - from Seattles Pike Peak Market
semi hard cow's milk cheese, 1st Place - Aged Cheddar 2007 American Cheese Society
shaved aged mimolette
barely buzzed coffee and lavender rind cows cheese from the
beehive cheese company
here's the descriptions from their website http://www.beehivecheese.com
"This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.
Awards - 1st Place, Flavored Cheddar American Cheese Society Annual Competition 2007 and 2008."
and Mt Tam triple creme brie
Rosemary shortbread, whole grain toasties
triangle plate with butter knife
cedar planks for cheese boards
*
Accompanied by
Elmer Fudd's Fantasy:
scharfenberger chocolate dipt dry cured applewood-smoked neiman ranch bacon garnished with toasted almonds
chili infused dried mango enrobed in dark chocolate
and
honey wholewheat pretzel rods dipped in chocolate and chopped almonds
