A Slow Spring Feast

March 19, 2004

Inspired by Paula Wolfert’s Slow Mediterranean Cooking


To Start

Matt’s Famously Wrapped Shrimp

Asparagus Prather (not the Ranch) with Lime, Fleur de Sel & Fresh Tarragon

Deviled Sephardic Eggs with Smoked Paprika

Lustau Dry Oloroso Don Nuño Solera Reserva
Lustau Rare Cream Solera “ Superior” Solera Reserva


From the Wood Oven

Overnight Pork Butt from Prather Ranch

Roasted CK Leg of Lamb with Pomegrante Glaze

Short Ribs a la Camarque

Braised Red Cabbage with red wine, & orange

Corona Beans with lardo & orange

Rio Zape Beans with salt pork & Guinness

Herb Roasted Yukon Gold Potatoes

Baby Carrots with Picholine Olives

Roasted Mixed Wild Mushrooms with roasted garlic & gray salt

1999 Volpe Pasini Refosco Zuc di Volpe Dal Peduncolo Rosso
2000 Carlisle Syrah Dry Creek Valley
1997 Movia Pinot Nero Brda
2001 Jerome BressyDomain Gourt de Mautens Rasteau
1997 Forteto della Luja Barbera/Pinot Nero Le Grive Monferrato

From the Cheeseboard

Perail (sheep) France- Brebis.
From Causses du Larzac. Primeval sheep Country

Robiola Castagna DOP (cow goat sheep) Italy.
wrapped in chestnut leaves

Cabecou (goat) France.
wrapped in leaves made by Bernard Soreda in Perigord

Ciambellina Aromatica (cow) Italy
Piedemonte Raw milk cheese spiced with hot paprika and drizzled with Olive Oil.

Pitxun (sheep) France.
Artisan Basque. Very Hard. Aged like Pecorino.

San Simon (cow) Spain.
Smoked over Abedul wood. From Galicia.

Bica (Goat) Portugal- Mixed Milk.
A raw farmhouse cheese . Mild, buttery flavor & satiny texture.
Slightly because its milk comes from animals that graze on land by the sea.

Epoisses (cow) France- Burgundy.
“The king of Cheese.” Made by Berthaudt

Barat (cow) – New York - Sprout Creek Farm.
Artisanal cheese made from grass fed cow’s milk. Dry & cheddar-like in texture.



Matt’s Molten Chocolate Cakes with Vanilla Cream

Coffee & Christopher Norman’s Wild Amarena Cherries

Click here for Cooking Notes from Springfest!

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