A Celebration of Land & Sea….

BKKAs we’re all emerging from the depths of winter, we thought it would be a fun idea to celebrate all things outdoors with a dinner indoors featuring dishes focused on ingredients from the Land and the Sea.  Once again with the help of our amazing friend and wine oficianado, Ananda Neil, we put together an incredible 8-course tasting menu with wine pairings throughout.

We started our night off with a little White Burgundy paired along side a dish of Grilled Octopus with Roasted Potato Puree & Romesco Sauce.

Next we featured our famed Fried Quail and Waffles course. The waffles sit on top of a mixed berry compote and we highlight the quail with a house made Rosemary Honey. Married with the rich and sweet flavors of the dish, Ananda served our guests a wonderful Riesling that was perfectly fruit forward with an acidic finish.

IMG_0005

Bringing things back to our love of the ocean, we served our guests a Seared Scallop over Braised Fava Bean and Kale Ragout, alongside an incredibly rich and bold Roussanne blend.

Aaron Plating

After a few courses that were a bit on the richer side we wanted to lighten things up with our Roasted Beet Salad with Shaved Pickled Red Onions & Candied Pecans. Known as one of the best Rosé producing areas in the world, we were fortunate enough to lighten the dish up even further with a wonderfully crisp Bandol Rosé. This quickly brought back memories of our recent visit to Provence!

Well on our way we wanted to do something in honor of our friends on the East Coast, and our trips to their beach house, in Wells, Maine.  Logically we had to have lobster on the menu.

The first thing that came to mind was our famous Lobster Bisque with a light and crunchy Puff Pastry Cap. As guests broke through the light pastry and discovered the rich, creamy and aromatic bisque, we poured them our first red of the evening. Something about a rich soup with a hint of cognac pairs really well with an amazing Beaujolais!

IMG_0002  IMG_0003

Back to the Land of Land we wanted to feature something that had a bit of spice. Not as in, “shit that’s spicy”, but more in terms of allspice, cinnamon, etc. For this we served our Slow Roasted Pork Belly Over Spice Lentils & Sage Jus. As our friend Action Bronson would say, “Fuck that’s delicious!” For wine on this one, we featured a super bold wine from the French region of Gigondas.

To finish the savory session of the evening we decided to do something light and sauce free – to let the simple ingredients speak for themselves. We charred up some lemon scented broccolini on the grill to give it a little smoke flavor. Over that we served a fresh Pan Roasted Sea Bass with a hint of a house made Arugula Pesto. Contrary to popular belief, we decided to go with red wine for this course. We stayed a bit on the lighter side with an amazing Burgundy from the Cote de Beaune.

11024698_10152837549327815_6231437555280118684_n

To finish the evening this month we HAD to share our recent love affair with our friends at Homestead Cookies here in San Francisco. I mean chocolate and sea salt could not go any better together. Inspired by our baking friends we decided to make some Coffee Ice Cream and create a one of a kind Homestead Chocolate Chip Cookie Ice Cream Sandwich. I’m sure you can only imagine how deliciously evil that dessert was. To keep the palate sweet we paired this dish with our final wine of the evening, a special limited release Monbazillac.

Needless to say it was another evening of pure bliss, laughter and bottles from the downstairs cellar well into the evening with new friends.

See you all next month!

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s