We had a blast at our ‘Vin de Soif’ Event at Burdock and Co January 19,
2014. The evening featured a special
menu with the Loire wines from the chef and proprietor Andrea Carlson. It was an evening to remember. Here are some pictures.
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| Catherine & Pierre Breton Vouvray Methode Traditionelle Brut |
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| Jana, Richard, and Layla |
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| The quail dish - OMG |
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| Chef Andrea plating the first course: Etude & Pleasure in Egg Variations |
The menu:
Canapes
course 1
Urban Digs Egg and Black Pearl Oyster Roll, Namaste Sencha Tea salad, Kasu, Smoked Hazelnuts
course 2
Seared Sturgeon, Blood Sausage, Green Farro( Charred Wheat/Buckwheat), Yellow Foot Mushroom, Mustard Greens, Febbel
course 3
Braised Quail, WIld Rice, Garlic confit, Celeriac, Lingonberry
Course 4
FarmHouse La Pyramide Cheese, Crab Apple, Almond
Honey andCocoa Nib Caramel
Canapes
course 1
Urban Digs Egg and Black Pearl Oyster Roll, Namaste Sencha Tea salad, Kasu, Smoked Hazelnuts
course 2
Seared Sturgeon, Blood Sausage, Green Farro( Charred Wheat/Buckwheat), Yellow Foot Mushroom, Mustard Greens, Febbel
course 3
Braised Quail, WIld Rice, Garlic confit, Celeriac, Lingonberry
Course 4
FarmHouse La Pyramide Cheese, Crab Apple, Almond
Honey and
