I am heading to NYC this weekend to catch up with friends, eat some good food and attend the James Beard Foundation Awards. I am fortunate to have been nominated for the awards as Best Chef: Southeast. With me in this category are some very fine and talented chefs, Sean Brock of McCrady's Restaurant in Charleston, SC, Linton Hopkins of Restaurant Eugene a short drive from me in Atlanta, Ga, Andrea Reusing of Lantern in Chapel Hill, NC and Bill Smith of Crook's Corner in Chapel Hill. Check out the JBF awards site to see the many other folks nominated.
Join us at Five & Ten on Wednesday April 21st for a 5-course wine dinner with vintner Rob Sinskey of Robert Sinskey Vineyards.Robert Sinskey Vineyards is a family-run, certified biodynamic winery in the Napa and Sonoma Valleys that focuses on creating, "pure wines of character that pair well with cuisine." The deep respect for the land shown by the Sinskey family is reflected in their unique, artisanal wines.It is their belief that, " wine is a craft that begins with the care of the soil and ends with an open bottle of wine on the table." (http://www.robertsinskey.com)
Don't miss this opportunity to join the amazing and influential vintner Rob Sinskey on April 21st.
the menu:
manila clams, chile and chorizo sausage with chopped parsley, avocado, and crisp corn tortilla
Pinot blanc, Los Carneros, Napa Valley, 2008
fava bean soup with crème fraiche, braised bacon and smoked pearl onions
White blend, 'Abraxas', Vin de Terroir, Sonoma Scintilla Vineyard, 2009
morels and grits with parmesan crema
Pinot Noir, Three Amigos Vineyard, Los Carneros, Napa Valley, 2007
spring lamb loin with mint sauce, carrots and lamb jus
POV, Proprietary Red, Napa Valley, 2006
poached veal loin with olive rissole, crisped potato and poaching jus
Marcien, Proprietary Red, Napa Valley, 2005
poached pear fruit flan tart with apricot reduction and candied almonds
Pinot Gris Late Harvest, 2006
Mark your calendars, on Thursday APRIL 22nd, the very talented and brilliant Ari Weinzweig co-founder of Zingerman's Deli (Ann Arbor, MI) and author of Zingerman's Guide to Better Baconwill be coming to Gosford Wine for a book signing and bacon tasting. Zingerman's Deli started out as a small deli and is now a fleet of community businesses that are Ann Arbor institutions. I greatly respect the integrity of their businesses, their respect for the history of foods, and quality gourmet foods they serve. Whether you like bacon or not you need to come to this event, pick up a copy of Zingerman's Guide to Better Bacon and learn about how bacon is an integral part of a American history, so much so that Ari calls is, "the olive oil of North America." Come to Gosford on April 22nd and bring home the bacon.
Here is the bacon lover and mastermind himself.. Ari Weinzweig
Nature's fast food.Peas so fresh that you can eat them out of the pod.That's what I am looking for.
This soup keeps the vivid bright green beauty of fresh peas. To me local english peas are such a delight that you need to show them off in a dish like this. A veritable crowd pleaser.
English pea soup
Serves 6
2 tablespoons unsalted butter
1 small yellow onion, diced
1 leek, cleaned and diced
1 rib celery, diced
1 small russet potato, peeled and diced
bouquet of thyme, parsley and bay
3 ½ cups light chicken stock or water
1 pound English peas
¼ cup heavy cream
salt, to taste
6 tablespoons crème fraîche
2 teaspoons chopped mint
6 ounces peekytoe crab meat
6 ounces julienned bacon, crisped off in a pan
1. Melt the butter in a large pot over medium heat.When the butter foams and pops a bit add the onion, leek and celery.Sweat down the vegetables for about fifteen minutes to develop flavor but not too much color.You are pulling out all those beautiful sugars in the alliums (onions), but not trying to go for caramelization.
2.Add the potato and the water or stock.Add the bouquet and a pinch of salt for good measure.Cover pot and bring to a boil.When the soup boils then simmer it back down and continue cooking until the potatoes are tender.
3.Add the peas and continue to cook for another ten minutes or so.When they are tender, remove from heat and add the cream.
4.Carefully puree soup in a blender in batches and then pass the soup through the finest chinois or strainer you have.If you just have a colander go buy a chinois… they come in handy.
5. In small bowl, mix together the crème fraîche and mint.
6. To serve, divide the soup between six warmed soup bowls, float a dollop of crème fraîche in the middle of each one and divide the crab and bacon amongst them.
Thanks to Rinne Allen for always taking beautiful pictures. Click here to go to her website.
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