Stylish Wines w/multicourse dinner (menu)

[Peter Creasey]

MENU:

. . . . Pete

 

[Bill Lundstrom]

the elk dish sounds quite good but what is "terroir silk"?

 

[Peter Creasey]

Bill, good question!

Someone else asked the same question so I can answer promptly.

Per the chef...

The “terroir” involved two separate components. The first is a silk/emulsion which consists of huitlacoche, black chanterelles, black trumpet mushrooms, malt syrup and chicken stock blended with olive oil. The second, is a mixture of porcini mushrooms, cocoa powder and other aromatics to simulate the look of fertile soil. This gives the dish an intense earthiness to balance the sweet vegetables and flavors of the elk.

. . . . . Pete

 

[robert ames]

why wasn't the mousseline capitalised?

 

[Sharon Bowman]

originally posted by Peter Creasey:
black chanterelles, black trumpet mushrooms

=

 

[mark e]

originally posted by Sharon Bowman:

originally posted by Peter Creasey:
black chanterelles, black trumpet mushrooms

=

Whereas Matsutake Pine Mushrooms is merely redundant.

 

[Marc D]

I'm reading The Sympathizer (which is great) and Wood Pigeon = rat in the novel.