Mmm -- wild boar and violet mustard sauce
I took a class at Chef's Inc. tonight. You know, to kind of get a feel for things since Diane and I are going to start teaching there in July.
Chef Neal Fraser from Grace Restaurant taught. It was really fun!
We made:
White Asparagus and Salsify Soup with Lemon Essence
Wild Boar Tenderloin with Yukon Gold Potato Spatzle, Roasted Brussel Sprouts, Violet Mustard Sauce
Olive Oil Poached Halibut with Black Chickpea Tapenade
Warm Spinach Salad with Fried Feta Cheese, Candied Walnuts, Aged Balsamic Vinaigrette
My favorite thing was the wild boar. It's one of my favorite dishes at Grace. The sauce is made with amazing French mustard called violet mustard which is made with grape must.
Man, I am stuffed.
Chef Neal Fraser from Grace Restaurant taught. It was really fun!
We made:
White Asparagus and Salsify Soup with Lemon Essence
Wild Boar Tenderloin with Yukon Gold Potato Spatzle, Roasted Brussel Sprouts, Violet Mustard Sauce
Olive Oil Poached Halibut with Black Chickpea Tapenade
Warm Spinach Salad with Fried Feta Cheese, Candied Walnuts, Aged Balsamic Vinaigrette
My favorite thing was the wild boar. It's one of my favorite dishes at Grace. The sauce is made with amazing French mustard called violet mustard which is made with grape must.
Man, I am stuffed.