LIFE

Spring is in the Air


 

david0419

The changing of the seasons always makes a good chef happy. There are new ingredients to cook with, new colors to incorporate into plate design, and exciting, yet familiar, aromas permeating the air. With the changing of winter to spring this year, it is fascinating to see how the landscape changes from season to season. From winter greens (kales, chards), to spring greens (favas, peas, and arugula). From root vegetables (celeriac, parsnip), to baby vegetables (carrots, beets & radishes). As I anticipate what will be ready first, I remain flexible to accommodate any surprises that may arise (such as a few handfuls of Miner lettuce, a couple of Meyer lemons and/or a basketful of Alpine Strawberries that may come into the kitchen on any given day).

oven2

In spring 2012, we are excited to utilize our new wood-burning oven around which we have designed menus that will showcase Lynmar’s bounty as well as the beautiful Redwood Grove picnic area. There will be pizzas, and there will be the Red, White & Wood-fired series featuring regional dishes from particular points of interest in America.

To kick all of this off, we are having a Proprietor’s Dinner on May 5th. My menu below shows what the beginning of Spring in Sonoma County means to me…

Russian River Valley Rose of Pinot Noir, 2011
Asparagus wrapped in prosciutto, bing cherry aioli

Quail Hill Vineyard Chardonnay, 2009
Chilled Carrot Soup
Smoked trout, avocado & lime crème fraïche, curry oil

Quail Hill Vineyard Pinot Noir, 2009
Chive & Chervil ‘Beggar’s Purse’
Filled with Laura Chenel Cabecou, confit of olive & roasted pepper with preserved lemon, estate mâche

Kick Ranch Vineyard Syrah, 2009
Herb-Crusted Prime Rib of Local, Organic Lamb
English pea risotto with morels, green garlic & leeks
caramelized spring onion sauce

Toasted Meyer Lemon Pound Cake
Coulis of garden alpine strawberries, candied lavender, mint syrup

BUSINESS
With Love and Gratitude
FOOD
Lynmar Recipe: Dungeness Crab Salad
LIFE
In Gratitude
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