July 31, 2008
Celebrating the Wines of Pisoni Vineyards & Winery and Lucia Vineyards
RECEPTION
2007 Rosé of Pinot Noir – Lucia Vineyards & Winery, Santa Lucia Highlands
2007 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco
SPOT PRAWN & SCALLOP RAVIOLI
fennel, heirloom tomato, garden herbs, lobster sauce
2006 Chardonnay – Lucia Vineyards & Winery, Santa Lucia Highlands
WILD MUSHROOM RISOTTO
carnaroli rice, golden chanterelle, morel, roasted torpedo onion
2006 Garys’ Vineyard Pinot Noir – Lucia Vineyards & Winery, Santa Lucia Highlands
SQUAB
foie gras, herb salad, blackberry gastrique, « abats croûton »
2005 Estate Pinot Noir – Pisoni Vineyards & Winery, Santa Lucia Highlands
VEAL CHEEKS
braised, pole beans, shelling beans, celery root purée, « beurre rouge »
2006 Susan’s Hill Syrah – Lucia Vineyards & Winery, Santa Lucia Highlands
STONE FRUIT
peach, apricot, slow baked meringue, raspberry, pistachio purée, lemon verbena ice cream
Chef Cal Stamenov just returned from the Chefs’ Holiday events at the Ahwahnee Hotel in Yosemite. There he teamed up with Annie Somerville of Greens, San Francisco and Jesse Cool of Flea Street Cafe, Menlo Park for a week focusing on organic and sustainable cooking. Each session features a “Meet the Chefs” reception, cooking classes and demonstrations, behind-the-scenes kitchen tours and a five-course Chefs’ Holidays Gala Dinner. 
1 onion – diced / 2 tablespoons extra virgin olive oil / 1 teaspoon salt / fresh ground pepper / 2 cups white wine / 1 Italian striped squash (about 2 lbs.) / 3 cups chicken stock / 2 cups cream / ¾ cups butter / ¾ cup honey / 2 apples - diced
Cut squash in half lengthwise. Remove seeds, and spread ½ cup butter, salt, pepper, and honey over both sides. Bake in a casserole dish in oven for 45 minutes to an hour at 350°. Let cool and remove skin.
Sauté onion and apples with olive oil until translucent. Add white wine and salt and pepper to taste. Reduce by half, then add chicken stock, squash, and cream. Simmer for 30-45 minutes. Puree with butter and adjust seasoning.
2 tbs. olive oil / 
½ cup milk / 2 cups heavy cream / 142 grams egg yolks / 100 grams sugar / ¾ cup sugar pie purée* / ¾ tsp. cinnamon / ¾ tsp. ginger / ¼ tsp. nutmeg
Stirring slowly, heat milk, cream, sugar pie purée, spices and sugar until first bubble appears. Slowly add hot mixture to egg yolks while whisking quickly. Once all is combined, strain immediately into a bowl that is sitting on ice. Cool, stirring occasionally. Refrigerate at least 2 hours.
Fill 6 custard cups with brûlée base, place in a Dutch oven baking dish and fill with water until it reaches half way up the sides of the custard cup. Cover and place in the oven at 325 degrees. Bake 25-35 minutes until set – no jiggling in the center. Cool and chill. Garnish with pumpkin nougatine.
* For purée: Cut squash in half lengthwise. Remove seeds, and place skin side up on a flat baking sheet. Bake 12-20 minutes at 350°. Let cool and remove skin. Place in mixer and blend until smooth. Strain through fine sieve.
Pumpkin Nougatine
2 and 2/3 cup sugar / 1/2 cup corn syrup / 5 T. butter / 3 cups pumpkin seeds-toasted / 3/4 t. baking soda / 1/2 t. salt
Heat sugar, corn syrup, and butter for 12 minutes until a light caramel color. Remove from heat and add pumpkin seeds, baking soda and salt. Mix to combine. Spread mixture onto a silpat and allow to cool. Break into pieces.
JULY 26, 2007
Click here to see photos and menu from last year’s event at Le Ciel Bleu Restaraurant, at Hotel Okura in Amsterdam.
