Wow! The one word that sums this event up. My buddy and sales rep Phil Wolf from Buckhead Beef Atlanta, Niman Ranch and Blue Restaurant in Uptown Charlotte hosted a tasting this afternoon. They were offering samples of a few of the things that are offered by Niman Ranch. From prime rib to pork loin and tongue to lamb kabobs, just awesome. A farmer/ owner was there as well as a few sales people.
Chef Gene Briggs and his crew put on one heck of a spread. The service was pretty amazing too!
Along with the food and amazing ambiance, I bumped into a few old friends in the business that I hadn't seen in ages. The chef and a few of the crew from the Charlotte City Club, the chef from Red Rocks and a couple guys from Zink as well as a few folks from the local Westin Hotel were there among others. Was nice to see them all.
At the end, they gave us a couple packs of bacon to sample. I'm looking forward to seeing how it matches up to my own recipe using Grateful Growers Farms pork belly. Guess I'll just have to fry some up :)
Heres the menu, pretty sweet.
Station #1 Chicken
1. Roasted chicken salad with herbs, grapes and marcona almonds
2. Fricasee with a morel cream
Station #2 Lamb
1. Mousakka
2. Lamb noisette wellington(wrapped in caul fat) with a morel mushroom sauce
3. Crisp braised lamb tongue and warm potato salad
Station #3 Beef
1. Grilled outside skirt steak and pepperonata salad with goat cheese boursion and a tangerine viniagrette
2. Braised short ribs over creamy Anson Mill grits flavored with Bellavitano cheese
Station #4
1. Moroccan Braised Belly-with diced spring vegetables, crushed almonds, chickpeas, and harissa
2. 10 Bone Rack sliced over chorizo potatoes with Romesco
3. Pinchos Morunos Spanish grilled marinated pork kabobs
Station #5
1. Mini Rueben Sliders
2. Skirt Steak taco with fresh guacamole
3. Heirloom tomato and Niman Ranch bacon BLT salad
4. Keftedes- Greek pork meatballs on pita
1. Roasted chicken salad with herbs, grapes and marcona almonds
2. Fricasee with a morel cream
Station #2 Lamb
1. Mousakka
2. Lamb noisette wellington(wrapped in caul fat) with a morel mushroom sauce
3. Crisp braised lamb tongue and warm potato salad
Station #3 Beef
1. Grilled outside skirt steak and pepperonata salad with goat cheese boursion and a tangerine viniagrette
2. Braised short ribs over creamy Anson Mill grits flavored with Bellavitano cheese
Station #4
1. Moroccan Braised Belly-with diced spring vegetables, crushed almonds, chickpeas, and harissa
2. 10 Bone Rack sliced over chorizo potatoes with Romesco
3. Pinchos Morunos Spanish grilled marinated pork kabobs
Station #5
1. Mini Rueben Sliders
2. Skirt Steak taco with fresh guacamole
3. Heirloom tomato and Niman Ranch bacon BLT salad
4. Keftedes- Greek pork meatballs on pita
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