Spring Dinner 2016 photos

Spring Dinner 2016 asparagus

Grilled Yakima asparagus with house-smoked trout, hazelnuts and tarragon-fennel pollen vinaigrette.

Our Spring Dinner at Café Presse on May 24th was a big success, our thanks to everyone who attended.  The dinner, which featured lamb, asparagus and rosé wine, was the second of our 2016 seasonal dinners, following the Jura Wine Dinner in February that featured the cuisine and wines of this lesser known alpine region of France (including Poulet aux Vin Jaune...check out my recipe).

These seasonal dinners are a ton of fun for us in the kitchen.  They allow us to use what I call “micro-seasonal” ingredients, things that won’t be in season long enough to find a place on the regular menu.  They also let us work with products that might be a little to pricey for the regular menu.

Anyway, we thought everything turned out great and hope that our guests agreed.  If you would like to attend one of our Seasonal Dinners, watch our website or sign up for our newsletter to get the latest info.  The next dinner will be in late August.

In the meantime, here are some pics of last Tuesday’s dinner.

 

Warm tart with asparagus, chèvre, lamb belly lardons and crème fraîche

Warm tart with asparagus, chèvre, lamb belly lardons and crème fraîche

Lamb loin tartare served on grilled baguette with watercress mayonnaise and marinated radishes.

Lamb loin tartare served on grilled baguette with watercress mayonnaise and marinated radishes.

Potato-leek-asparagus soup garnished with Fourme d'Ambert

Potato-leek-asparagus soup garnished with Fourme d’Ambert

Chive blossoms and borage flowers from our garden.

Chive blossoms and borage flowers from our garden.

Grilled lamb brochette and lamb-pork crépinette on flageolet beans sauteed with spring morels, green garlic, spring onions and ramps, with a rich lamb-red vermouth jus.

Grilled lamb brochette and lamb-pork crépinette on flageolet beans sauteed with spring morels, green garlic, spring onions and ramps, with a rich lamb-red vermouth jus.

Kitchen copy of the menu.

Kitchen copy of the menu.

Ossau Iraty Vallée d'Aspe. rhubard and rose Lillet confiture.

Ossau Iraty Vallée d’Aspe. rhubard and rose Lillet confiture.

Warm pistachio madeleines, wildflower honey macerated strawberries, orange-bay leaf ice cream.

Warm pistachio madeleines, wildflower honey macerated strawberries, orange-bay leaf ice cream.

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