“A Chefs’ Dinner”
Saturday, October 5
Chef Lyndon … Roasted Ulu
roasted ulu foie gras butter, coconut gastrique & smoked Malden sea salt
Chef Lyndon … Uni + Chicharrons
capellini pasta, tomatillo morninga “dashi”, mint, shaved parmesan,
wasabi tobiko & porcini powder
WINE: Birichino Malvasia Bianca
For this dish, we needed a remarkably light bodied white wine with crisp, refreshing acidity. In addition, this rendition has exotic perfume with lift the food just as fresh herbs would do.
Chef Keith … Red Wine Braised Short Rib Tortellini
charred Ali’i mushrooms, Swiss chard & roasted bone marrow brood
WINE: Poderi di Lucignano Chianti “Colli Senesi”
We selected this authentic, wonderfully earthy & savory Italian red wine from Tuscany.
Chef Lyndon … Duck Confit
roasted carrot curry, Spanish chorizo, broccolini, fondant potato,
chermoula, crema & lemon zest
WINE: Hooked Riesling
Because of the exquisite roasted carrot curry sauce, we chose an ever so slightly sweet German
white wine, which freshens the palate between bites.
Chef Keith … Pan Seared Tajima Wagyu
espelette pepper, ginger scented kabocha & parsnip puree
WINE: Raul Perez Bierzo “Ultreia-St Jacques”
This is a wildly rustic, resoundingly savory Spanish old vine red from one of the
country’s New Age game changing winemakers.
Pastry Chef Cherie Pascua
Caramel Panna Cotta
warm caramel sauce, marinated strawberries & chocolate gelato