We themed our monthly chef's reserve dinner this late November around the abundance of fall food stuffs. We hooked up with our Presbyterian Homes farmer buddy Tim Frillman and put together a menu around his late harvest.
We paired each course with European wines and had some rave reviews, especially with the match of the Cotes de Provence and turkey liver pate.
We have 10 residents already signed up for this month's dinner and are hoping for 2 more to fill our private dining room!
Here is the soiree in a detail:
1ST COURSE
TURKEY LIVER PATE WITH PERSIMMON MUSTARD AND SQUARES, TOASTED BREADS AND HOUSE MADE MINI CUCUMBER PICKLE
Cotes de Provence, France 2013
2ND COURSE
FREE FORM LASAGNA WITH ASSORTED AUTUMN MUSHROOMS, TRUFFLED MARSCAPONE CREAM, BROWN BUTTER, FRIED SAGE AND SHAVED WALNUT
Beaujolais Villages, France 2013
INTERMEZZO
CRANBERRY POMEGRANATE SORBET WITH BUTTERMILK CUSTARD AND CANDIED ROSEMARY
Prosecco Cecilia Beretta, Italy 2013
4TH COURSE
CIDER BRINED DUCK BREAST PAN SEARED MEDIUM-RARE WITH A SAVORY BUTTERNUT SQUASH FLAN, BRUSSEL SPROUTS AND A MAPLE GASTRIQUE SAUCE
Cotes-du-Rhone Laurent Dublanc, France 2013
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5TH COURSE
BOURBON ACORN SQUASH CHEESECAKE WITH GINGERSNAP-CHOCOLATE BROWNIE WAFER CRUST AND HOMEMADE CARDAMOM-HONEY ICE CREAM
Balatonboglari Merlot Semi Sweet, Hungary 2013
Silas Pinto
Executive Chef
Moorings of Arlington Heights