Tuesday, April 20, 2010

Ed The Great's MyPlate!

Few opportunities come about when a student get's the chance to create their own restaurant while still being in culinary school.  Luckily, the CIA-Greystone allows for such a thing and they affectionately call it, MyPlate. AOS 6 classmate, Eric "Ed" Heath took on the challenge and invited 14 guests to taste his creations. Two of those guests included myself and the Mrs.
Welcome to the Williams Center on the CIA-Greystone campus. Next to the French Laundry, this is one of the coolest house/restaurant venues in the Valley. There is the menu...........here is the food.
Duck Breast was on the menu, but what do you do with all those leftover legs? Confit 'em then paddle 'em into Duck Rillettes and serve as an appetizer, of course.
1st Course: Beef Tenderloin Tartare, Toasted Sourdough, and Sunnyside up Hen Egg.
2nd Course: Seared Hamachi, Granny Smith Puree, and Potato Latke. Thank you Ed, I will be stealing that apple puree idea and using it at my own disclosure from here on out. It pulled my socks off!
3rd Course: Family-style Potato Gnocchi, Cherry Tomatoes, Basil, and Parmesan. The Gnocchi was the crowd favorite of the night and it was well deserving.  The Mrs. is very particular about her gnocchi and has been known to order it off of every menu she see's it on. Good job Ed, your gnocchi get's the Mrs. Walnofer-Seal-of-Approval.
4th Course: Seared Duck Breast, Green Onion Souffle, Natural Jus. Out came the wine pairing of the night, a bottle of 2007 Belle Glos "Taylor Lane Vineyard" Sonoma Coast Pinot Noir. The Pinot was just about as delicious as the food and couldn't have made for a better wine pairing for the meat courses on the menu. Great selection from the Chef!
5th Course: Braised Veal Cheeks, Pappardelle, and Gremolata. I have come to appreciate the craft of making fresh pasta and Ed nailed this. Veal Cheeks, either you love 'em or hate 'em, and I love em!
Dessert Course: Vanilla Panna Cotta with Tart Cherries.  A little sweetness at the end of the meal is always enjoyed. Served with Calistoga Yo El Rey Mexican Coffee.
Thanks for the great dinner and the fun night Mr. Heath. Please share this sentiment with your team of Sous Chefs.  Mes compliments au chef-to-be!

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