Victor making the cherry "dumplings"
Robert (left) and Victor
Brad cutting the chestnuts before roasting.
Sean did a nice job on the lamb. (Sean is the Chef at Shilling's in Downtown Racine, he was kind enough to take me up on my offer to play with some food.)
Amuse, sweet grape stuffed with Carr Valley Billy Bleu with "Blis" Double Solera Elixer.
Day Boat Black Cod, poached in citrus olive oil, white alba truffle, parsley coulis. The coulis came out nice. Opaque like ink.
Sauvignon Blanc
I didn't get a photo of the beet salad.
Day boat scallop, maple accented sweet potato puree, demi-braised slab bacon, tart beurre blanc.
Chardonnay
Breast of pheasant, cranberry-pheasant jus, beans ala "portobella".
Rhone de Robles
Garlic, mustard, thyme and panko crusted rack of lamb. Thyme infused demi-glace, roasted chestnuts, truffled mashed potatoes.
Cabernet Sauvignon
The lamb came out almost perfect. Not the easiest thing to do timing wise. Beautiful Pinn-Oak Ridge Farms racks. You order on Monday, they slaughter on Tuesday, package on Wednesday, deliver on Thursday. That's pretty fresh. They're about 40 miles away.
Very happy the way these turned out. Never had done them before.
Orange Muscat
