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