an egg is an egg...meditating at the Museo Miró in Barcelona

Thursday, March 25, 2010

ON20 Chef Dinner

Chef’s Demonstration Dinner Thursday, March 25, 2010
Executive Chef Noel Jones
Chef Billy Grant of Grants and Bricco
Chef Lynn Mansel of Mohegan Sun Casino

English Pea Soup with Mint
Smoked Bacon Lardons, Brioche Croutons
by Chef Noel Jones
• •• •
Madagascar Prawn
Gazpacho Salad, Spring Herbs, Lemon Fluid Gel
by Chef Noel Jones
and served with a Manifesto Sauvignon Blanc
• •• •
Chickpea Ravioli
Crispy Chickpea, Fava Beans, Truffle Burro, Castlemagno Cheese
by Chef Billy Grant
and served with a Domaine Roger Perrin Côte du Rhone Blanc
• •• •
Colorado Lamb “Crepinette”
Roasted Carrot Purée, Asparagus, Pan Fried Potatoes, Lamb Jus Lié
by Chef Noel Jones
and served with a Norton Ridge Cabernet Sauvignon 
• •• •
Raspberry Sablé
Vanilla Bean Cream, Crème Fraîche Ice Cream
by Chef Lynn Mansel
and served with a Tannot dessert wine Vinedo de los Vientos Alcyone

bloginfo: A wonderful evening of culinary excellence and Irish, Italian and Welsh wit! Check out the website for menus and upcoming events.
blognote: Check out the Chef Noel Jones interview in today's Java column in the Hartford Courant

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