Tuesday, March 31, 2009
Friday, March 20, 2009
Baby Head Lettuce Salad with Caramelized California Avocados, Bacon Confit and Roquefort Herb Vinaigrette
6 Servings
For the Vinaigrette:
1 Large Shallot
4t Wholegrain Mustard
1/4c Maple Syrup
1/2c Golden Balsamic Vinegar
1t Sea Salt
1/4t Fresh Ground Black Pepper
1/2c Mild Extra Virgin Olive Oil (e.g. Puget from France)
1/2c Rice Bran or Canola Oil
1T Fresh Tarragon, Chopped
1T Marjoram, Chopped
4oz Roquefort Cheese, crumbled
Combine Shallot, Mustard, Maple, Vinegar, Salt, and Pepper in a
blender. Slowly add the oils in a thin stream to emulsify. Transfer to
a bowl and add the herbs and cheese and whisk lightly to combine,
leaving chunks of cheese.
For the Bacon Confit:
2pc (Hobbs' Brand)Applewood Smoked Slab bacon, cut 1" thick, rind
removed
Put bacon into a pan that is slightly larger than the bacon. Roast the
bacon fat side up in a 325°F oven for 2-3 hours until bacon is tender
and golden brown. It should be totally caramelized. Alternatively
vacuum pack the bacon and cook in a thermal bath at 185°F for 24
hours, cool and finish in a 400°F oven for 10 minutes until brown.
Drain on paper towels and cut into ¼" lardons. Reserve at room
temperature if using right away otherwise refrigerate until needed.
Bring up to room temperature before use.
To Assemble:
12 Heads Sweet/Mild Baby Lettuces (Lola Rossa, Green Leaf, Bibb,
etc.), cleaned and leafed
2 Medium California Avocados cut into 6 wedges each, peeled
Granulated Sugar as needed
Oil as needed
Place the lettuce leaves in a large bowl and dress lightly.
Dust the cut sides of the avocado with granulated sugar and sauté on
medium heat with a small amount of oil in a nonstick pan until the
sugar is caramelized.
Stack Lettuce leaves on a chilled plate and garnish with several
lardons of Bacon Confit, 2 slices of caramelized avocado and a drizzle
of the dressing.
Wednesday, March 18, 2009
Monday, March 16, 2009
Saturday, March 14, 2009
Upcoming events
Tax season is upon us as many of us are acutely aware. Realizing that
despite government incentives, many of us are still economizing I
wanted to focus on some of the great deals we have going on this
month. We're also very excited about our upcoming winemaker dinner. We
hope that we'll see you in the coming month; and we hope we can make
this time of year a bit more enjoyable.
despite government incentives, many of us are still economizing I
wanted to focus on some of the great deals we have going on this
month. We're also very excited about our upcoming winemaker dinner. We
hope that we'll see you in the coming month; and we hope we can make
this time of year a bit more enjoyable.
Josiah Slone
Chef/Owner
Stellar Cellar Deals on Thursday Evenings
From $2 small plates to $14 Hanger steak, great deals are to be had
during our casual Thursdays in the Cellar where we pour wines by the
taste, 3 oz. pour, glass, and flight, even a $10 flight of the moment
featuring a different selection of two reds and one white each week.
View the rest of the menu online. No reservation required.
Please Note: On March 26 our regular Thursdays in the Cellar will be
replaced with a special winemaker dinner. More information below.
Meet the Maker: Cinnabar Winemaker Dinner
Thursday, March 26 7:00 pm
Winemaker George Troquato joins us for a five course dinner to
complement Cinnabar wines. Established by Tom Mudd in 1981, Cinnabar
Winery produces a family of Santa Cruz Mountains Wines, a line of
Central Coast Wines, and a collection of Limited-Production Tasting
Room Exclusives. Gold-medal winners include Lodi Cabernet Franc, Dry
Creek Valley Zinfandel, and the Bordeaux-style blend Mercury Rising.
Meet George to learn more about his wines and why he believes wine
takes on a life of its own.
Marinated Dayboat Scallops, Scallion Fritters and Mushroom Canapes
2007 Chardonnay, Monterey
Olive Oil Poached Salmon, Spice Cured Belly, Crispy Skin, Almonds and
Brussels Sprouts
2006 Pinot Noir, Central Coast
Meyer Lemon Granita with Fleur de Sel
Roasted New York Steak with Potato Confit and Smoked Salt
2005 Cabernet Sauvignon, Santa Cruz Mountains
Apple Fig Tart with Crème Fraiche Mousse
2006 Late Harvest Cabernet Sauvignon, Santa Cruz Mountains
$80 per person plus tax and gratuityRSVP and prepayment required
Reserve your seats now online or by phone. 408-867-3110.
Vote in Zagat
We hope you'll show us your love and support us in the Zagat survey
for the Bay Area. Voting ends March 30. It is free to participate and
voters receive a complimentary 2010 Zagat guide for their efforts. www.zagat.com
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