A Slow Spring Feast
March 19, 2004
Inspired by Paula Wolfert’s Slow Mediterranean Cooking
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