Sweet Corn Custard

Sweet Corn Custard
Blueberry Confit // Blueberry Espuma // Blueberry Meringue
Lightly Salted White Chocolate Sherbet // Semolina Crumble // White Chocolate Corn Tuile

Summer's Sweet Ending

It's official - today is the first day of fall.  However, some of summer's produce is at it's very peak.  I decided to recreate a delicious salad I had about a month ago - it's one last bite of summer's sweet harvest.  

Fresh Corn, Mini Heirloom Tomatoes, Basil, Shallots, Olive Oil, S&P.  

This combination has it all - crunchy and juicy textures and sweet and tangy flavors with floral undertones.  Yum Yum...make your own while you still can!

Capture Wine Event

The Scenery...

On Friday, the restaurant teamed up with the makers of Capture Wines to host a luncheon at Tin Cross Vineyards in Sonoma, CA. 

The Menu...

Passed Hors d'oeuvres

Cured Salmon & Quail Egg on Toasted Brioche

Kampachi & Trout Roe

Green Tomato Gazpacho

First Course

Heirloom Tomato & Melon Salad, Fresh Ricotta

Second Course

Egg, Smoky Potato Puree & Black Truffle

Third Course

Filet Mignon, Green Onion & Freekeh

Fourth Course

Trio of Cheeses - Chevre Mousse with Plum Jam, Blue & Brie

Take Home Treats

Hazelnut Financier, Milk Chocolate Salted Caramel Macaron & Sour Cherry Marshmallow

All Finished...

Pink Pearl Apples

Although it may seem just a touch early for apple season, the gorgeous pink flesh and tart flavor of Pink Pearls are only around for a few short weeks.  So, as the saying goes, it was time to strike while the iron was hot.  Of course I wanted to make something that highlighted the apple's amazing color...

I made a typical pate brisee dough (pie dough) and made a few individual sized tarts - half pink pearl and half a mixture of different plums.  Instead of muddying the flavor of the tart apples with the usual warm spice mixture, I decided to bake the tarts with a thyme infused custard.  (Don't get me wrong, I love apple pie - I just though that this was a little more special.)  As for the plum tarts, they were baked with a cardamom infused custard.

Although melons, plums and tomatoes are at their peak right now, I can't help but feel the fall produce season sneaking up on us especially on this Labor Day weekend!