Archive for September, 2009
Wine Dinner at Old Edwards Inn by Hope S. Philbrick
On August 23 a group of foodies gathered at Old Edwards Inn and Spa in Highlands, North Carolina to enjoy an eight-course meal prepared by Executive Chef Johannes Klapdohr (pictured below, right, with Chef de Cuisine Chris Huerta). I was lucky enough to have snagged an invitation to the exclusive event.
Chef de Cuisine Chris Huerta and Executive Chef Johannes Klapdohr
Amuse bouche of kohirabi soup with fennel pollen
Appetizer: mille feuille of Columbia River King Salmon, scallops, cucumbers, wasabi ice cream, marine cider vinegar.
![Chefs420[1]](http://www.fottocini.com/wp-content/uploads/2009/09/Chefs4201.jpg "Chefs420[1]")
Chefs Plating Up
Chefs Plating Up
Third course: "Liver and onions"
Fourth course: Vitello tomato
Cheese: Maytag blue cheese soup, orchard pear bread pudding, muscadines. This may have actually been my favorite course, though it’s really hard to elevate any one course over the others because they were all so good.
Dessert: zephyr squash blossom tempura, ginger spiced Bing cherry ragout, micro lemon grass
Heavenly!
Photos by Rob McDonald.
—- Thanks to Hope Philbrick for the article, she is a freelance writer/editor from Atlanta, to view more of her work visit www.hopesphilbrick.com
- Seared wild salmon, mushroom risotto with truffle oil, and micro basil
It was a warm night downtown in the historic district of Savannah but the atmosphere in the Inn was purely Alaskan. The salmon was super fresh, we used salt, pepper and the juice of a lemon to season, really simple to play up the essence of the fish. After portioning the salmon we seared it off and placed it on top of this creamy mushroom risotto. Flavored with a handful of Parmigiano-Reggiano and a hint of truffle oil. Special thanks to Jamie Barr at Blue Marlin Seafood for the fish.
Chef Stephen adding chocolate dust for the baked Alaska
Andrea, a recent graduate of Le Cordon Bleu was in the kitchen helping with desserts. She did a baked alaska with raspberry sauce that was really delicious. Sweet sauce, creamy ice cream and moist cake, hope we can have her back again soon. Also, we had the help of Chef Stephen McLain of Savannah. Stephen prepared the halibut in papillote dish with some olives, potatoes, and artichokes, a really nice aroma from opening the package and the taste was even better. Thanks again to everyone who makes this happen, Chef Roberto, Lacie, Rudy, Allison, and Jeff.
Chef Roberto with the salmon
So it was another great night at the Dresser Palmer House, this was our 6th Wednesday in a row! We had about 25 guests and a few good friends coming along to dine with us. All of this great food is turned out of a kitchen probably no bigger than the one you have at home. Ill post some pics of it in a later article.
If you would like to experience one of the tastings call the Dresser Palmer House to make a reservation.
Chef Andrea preparing the baked alaska
BB 10
Last night was alot of fun at the Taste of Tuscany in Savannah’s Dresser Palmer House. The highlight of the evening was the Tuscan style steaks and the Birrificio Barley10. The combination of the two for me was quite enjoyable.
BB10 pours like coffee, and the aroma is somewhat fruity with a touch of cocoa. There is a complexity of malt, oak, vanilla, raisins, and chocolate. The beer is made with Cannoau red wine grapes (which are boiled for 16 hours straight) and 6 varieties of English barley, which definetly gives this beer a unique flavor. Its a bit pricey at $32.00 a bottle but well worth it.
The secret ingredient of the night was the 100 year old cast iron pan, provided by Jonathan Johnson of Savannah. After the beautiful sear, we finished them up in the oven over a bed of rosemary and garlic. Served with sauteed baby zucchini and a salad of arugala – tossed in a fresh lemon vinaigrette. Then topped with shaved Parmigiano-Reggiano.
Photographer Erin Adams of Savannah was back in the kitchen with us taking photos for an article in Savannah Magazine, cant wait to see the article, ill post it here as soon as it comes out.
Tuscan style steaks seared and cut tableside, Tagliata di Manzo e Zucchine Trifolate
Family photo after the dinner, celebrating a wonderful night of delicious food paired with great friends.
Chef Roberto with his wife Lacie, her father and brother Rudy
Leoci Family Photo 1965
Chef Roberto will be preparing classic Tuscan food this Wednesday night at the Dresser Palmer House in Savannah. The menu is simple but the flavors will be amazing. John Mariani used to rave about these ravioli’s when we worked at Cioppino, but now we make them fresh, not with won-ton wrappers! “You could eat rafters of his sheer spinach ravioli with butter and sage and walk away light on your feet.” says Mariani back in 2005.
(Read the Esquire Magazine article here).
Menu
Hors d’oeuvres: Chef’s Assorted Choices
Crostini di Fegatini di Pollo: A Traditional Tuscan Pâté served over Thinly Sliced Crostini
Ribollita: Tuscan’s Most Famous Soup, Slow-Cooked to perfection with Fresh Seasonal Vegetables
Ravioli di Ricotta con Pomodori: Hand Made Ravioli filled with Fresh Ricotta and Local Tomatoes then drizzled with Chef Roberto’s Signature Sauce
Tagliata di Manzo e Zucchine Trifolate: Grilled Florentine Steak topped with Shaved Parmesan and Arugula accompanied by Zucchini with Olive Oil, Garlic and Parsley
Doppio Cioccolato: Double Chocolate Torte topped with assorted Fresh Berries.
Event Info
Wednesday September 9, 2009
7pm Cocktail and Hors d’oeuvres Begin, 8pm Dinner
211 East Gaston Street, Savannah GA 31401
$55.00 per person/ tax and gratuity not included