(Photo: RLW; Poncelet Market, Paris)
Summer Herbal Dinner
The Wottrichs - August 23, 2008
Amuse Broche
Triple Surprise
Crème Fraiche & Dill; Goat Cheese, Olive Oil & Chives; Sundried Tomato Tapenade
(Three layers in very small ramikins; put under the broiler briefly until the Tapenade bubbles)
(Adapted from The Paris Cookbook by Patricia Wells)
“Wet” Sparkling Wine, M. Lawrence Winery, Leelanau Peninsula
First Course
Grilled Peaches & Goat Cheese Salad
Michigan Black Cherry Vinaigrette
(Adapted from a recipe by Jamie Oliver)
Second Course
“Steak & Potatoes”
Asian Curry Steak Tartare with Wasabi & Horseradish Mashed Potatoes
2006 Riesling Bollenberg, Chateau D’Orschwihr, France
Third Course
Mango, Pineapple, Lemon Grass & Pastis Sorbet
Yellow Watermelon
Fourth Course
Basque Sautéed Shrimp, Tomatoes, Holy (Tulsi) Basil & Pastis with Arborio Rice
(Adapted from The Basque Kitchen by Gerald Hirigoyen)
2001 Barolo, Ginestra, Paolo Conterno, Piemonte, Italy
Desert
Sharon’s Mint Chocolate Cake
2004 Riesling Ice Wine, Black Star Farms, Leelanau Peninsula
Richard Wottrich
