From the Cradle to the Ladle, Part Two

FROM THE CRADLE TO THE LADLE, PART “TWO”

Eric Saucy is celebrating spring break from the Culinary Institute of America with his friend Julian Sisofo, Most kids want to sit on the beach, party and enjoy adult beverages, but not Eric and company, they want to prepare a fabulous wine dinner at his father’s restaurant! Gotta love the enthusiasm! The boys are taking a break from a grueling Bachelors Degree program specializing in restaurant entrepreneurism, culinary development and hotel management and they just want to cook! Eric is the third generation of chefs in our family following his and my Father’s footsteps. My father also named Eric, taught at the institute for 28 years, he developed the original curriculum when the school moved from Connecticut and opened in Hyde Park NY back in 1972.

Chef Eric Saucy’s Culinary Spring Break with Chef Julian Sisofo

Featuring a Selection of Wines from France and California with wine specialist Mark Raferty

April 27, 2018 7 pm

Cost for the dinner is $100 plus tax and tip

Pass arounds

Beef Tartare, Cured Egg Yolk, Crostini, Chive And Orange Crème Fraiche.

Texture Of Carrot Spoons, Roasted, Raw, Shaved And Pureed With Raisins & Almonds

Grilled Squash With Harissa And Paddle Fish Caviar

Listel, Provence 2016 Rose, France

Amuse-bouche

Ceviche “Mixto” Squid, Scallop, Yellow Tail Snapper, Sweet & Purple Potato Purees

Red Bell Pepper, Scallion, Pink Peppercorns And Tangerine Mango Emulsion

Graves, Thomas Barton 2016, France

1st Course

Seared Halibut In Smoked Fish And Tomato Broth With Spring Vegetables

Parisian Potatoes, Strawberries & Ginger Oil

Bell Chardonnay, 2015 Napa California

2nd Course

Salmon Mis De Pan, Rose Potato Puree, Romanesco Cauliflower

Dehydrated Roasted Beets Vegetarian Demi-Glace and Arctic Char Caviar

Bourgone Pinot Noir Patriche 2015, France

3rd Course

Bone Marrow Short Rib Tortellini with saffron pasta & Parmigano Reggiano

Silky Hazelnut Corn Puree, Porcini Beef Broth, Basil Oil & Micro Greens

Daou, Cabernet Sauvignon 2016 Paso Robles, California

4th Course

Duck Confit Mouse and Seared Duck Breast with Lemon, Blueberry & Honey Gel

Almond Celeriac Puree, Cognac Braised Heirloom Carrots and Pomegranate Demi-Glace

Chateau Magnol, 2015 France

Dessert

Chocolate Mouse with Cherries and Tawny Port