Randall and Jennifer Hopkins from Corvus Cellars are hosting in their home for a beautiful and bountiful Basque Summer Feast. This style of cooking has quickly become my most favored cuisine of study.
Here is the beginning of the menu draft and stay tuned as I continue to gather and source. See tickets page for instructions on how to book your seat at the table.
CORVUS CELLARS | RHIZOME FEASTS DINNER NO. 33 | JULY 31st 2016
In the style of Basque Country, A Mid-Summer Feast
PINXTOS de BIENVENIDA
Summer Market Haul Vegetables, Mayonesa Ligera, Fresh Baked Focaccia
Shellfish poached in Chili Escabeche, Parsley and Garlic-Oiled Breadcrumbs
TOMATOES CON CEBOLLETA
July Tomatoes with Charred Castoldi Onion Vinaigrette
SLOW ROASTED & GRILLED PORCHETTA
Cured & tied Pork Belly Roast with Fennel, Cracked Pepper, Herbs and Garlic served with Hand Mixed Lamb Sausage Dressing made with Piquillo Peppers & Polenta, Fresh Corn and Sweet Peppers
Skilled Baked Bomba Rice, Dressed Greens, Lemon & Garlic,
ALUBIAS and SALT COD
Fresh Long & Dried beans, Sautéed in a pan with Salt Pressed Wild Cod
Peach-Nectarine Crostata, Orange Scented & Lemon Balm Vanilla Ice Cream, Red Currant