Le Menu

This entry was posted on May 13, 2010 by McEvoy Ranch.

l1060178Sunday we hosted our third Outstanding in the Field event with guest host Dominique Crenn from Luce Wine Restaurant in San Francisco. Despite an afternoon of grey skies and hard spring showers, with a lot of table rearranging in between, guests settled in for the feast at a long, skinny table wrapped around our kitchen garden with nothing overhead but Meyer lemons and blue skies.l1060185 From the very beginning, Chef Crenn has been describing her menu (in her thick, French accent) as "sexy," and after indulging in each course, I got it. First, the slow stream of deep yellow egg yolk oozing over grilled country bread, then slivers of Meyer lemon glistening over the juicy, blistered quail as the sun went down and then the deeply, deeply satisfying cheeks of beef paired with a bold 2008 Phoenix Ranch Syrah. We invited Failla Wines in St. Helena back for a second year at OIF, and, again, each of the courses paired beautifully. Voila! Le menu:
beet and housemade ricotta cheese napoleon sardine "escabeche," potato fondant, chermoula & creme fraiche McEvoy olive oil granita with strawberries 2008 Edna Valley Viognier, Alban Vineyard slow cooked eggs, grilled toast wild ramps jus, pickled ramps 2008 Russian River Valley Chardonnay, Keefer Ranch sugar-smoked quail, McEvoy greens, chestnut runner beans, Meyer lemon chips, pickled rhubarb 2007 Sonoma Coast Pinot Noir, Occidental Ridge beef cheeks, "buckwheat couscous," kumquat 2008 Napa Valley Syrah, Phoenix Ranch chocolate & cherry bread pudding, pistachio anglaise
"Sexy," no? Visit our facebook fan page for more photos from the event.

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