03.10.08

OMG! What a luscious dinner!

Posted in Food at 2:27 pm by LeisureGuy

You really have to go through the series of posts—lots of photos. Here’s the menu:

Head to Tail Dinner: Chef Chris Cosentino, Host Michael Ruhlman

Bits & Bobbles (Standing Appetizers)

Beef Heart Tartare Puttanesca
Fritto of Honeycomb Tripe with Picholine Olives and Marjoram
Crostino of Salt Cured Pork Heart, with Eight Minute Farm Egg
Porchetta di Testa with Radish and Pecorino
Wine: Zucchi Pignoletto NV, Emilia-Romagna

Supper

Beef Tendon & Sweetbreads, with Chile and Mint
Wine: Nero d’Avelo, Feudo Montoni 2003, Sicily

Turf and Surf: Pig Trotters and Lobster Tarragon
Wine: Ribolla Gialla, La Castellada 2000, Friuli-Venezia Giulia

Crudo of Venison Liver, with Beets and Juniper Balsamic Vinegar
Wine: Sangue di Giuda, Tenimenti Confalonieri, la Versa 2006, Lombardy

Whole Roasted Spring Lamb Neck, with Sheep’s Milk Polenta and Gremolata
Wine: Nieddera Rosso, Conitini 2003, Sardinia

Dessert

Blood Orange Candied Cockscombs, with Bay Leaf Rice Pudding
Wine: Recioto di Soave “Col Foscarin”, Gini 2004, Veneto

1 Comment »

  1. the wife said,

    10 March 2008 at 3:30 pm

    omg! not even the dessert is safe!

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