Every chef has his/her own little secrets with regard to the flavoring of food. In the experience of Executive Chef Anthony Bucco of Uproot Restaurant in Warren, New Jersey, one ingredient stands out: Minus 8 Wine Vinegar.
Rare and limited in production, Minus 8 Wine Vinegar is an exquisite creation of wintry Canadian vineyards. Named after the freezing conditions in which the grapes are handpicked and pressed, Minus 8 is traditionally slow fermented from extraordinary wine.
Minus 8 features a portfolio of vinegars made from Ice Wine, Late Harvest Gewürztraminer, and Riesling, in addition to stellar Verjus. From a chef’s perspective, it is a pleasure to build a dinner around these wonderful vinegars. And on Tuesday, January 26th, Chef Bucco will do exactly that, offering a menu that will feature all five Minus 8 products presented in a variety of ways.
Here’s a look-see at the extraordinary menu…
Amuse Bouche:
Blackberry Point Oyster, Prince Edward Island Domestic Caviar
Dehydr8 “Mignonette”
Torchon of Elevage Foie Gras, Hazelnut Butter
Minus8 Gelée
Course 1:
Arctic Char, Mi Cuit Citrus
8-Brix White
Course 2:
Pan-Roasted Rouget Filet, Shiitake Mushroom Consommé
8-Bix Red
Course 3:
Roasted and Confit Squab, Chocolate, Cherries
Minus 8
Entrée:
Elk Tenderloin, Pistachio Bread Pudding
L8 Harvest
Cheese:
Haystack Peak, Goat’s Milk from Niwot, Colorado, Heirloom Beets
Dehydr8
Dessert:
Chef’s Selection of Mignardises
The event begins at 6:30 p.m. with canapés and cocktails; dinner at 7:00 p.m. The cost of the dinner, inclusive of wine pairings by Uproot’s sommelier, Jonathan Ross, is $99.00 per person.
Space is limited, so please call early to make your reservations: (908) 834-8194.
Bon Appétit!
TAD
{ 0 comments… add one now }