Waugh Cellar’s Winemaker’s Dinner April 28, 2010

Executive Chef Jason Blastic

Appetizer Course

Duck and fois gras potsticker with pomegranate gastric and Thai shrimp purse with red curry.

Seafood Course

Pan seared Jumbo sea scallops with split leek puree with curried mango chutney.

Salad Course

Rabbit rillette, Maytag blue cheese, crispy morel mushrooms and dried cranberries over a bed of fresh spinach and arugula tossed in pistachio vinaigrette.

Intermezzo

Horseradish Granite

Entree Course

Chargrilled Greg Norman wagu rubbed with Italian sea salt, shaved black truffle and Tellicherry peppercorns. Accompanied by tartiflette potatoes, carrots Robuchon and fresh Michigan asparagus with a red wine shallot reduction sauce.

Dessert Course

Tartlette au Cassis with vanilla gastric, dark chocolate truffle with toasted hazelnuts and cherry panna cotta with butter cookie crumbs.

A small taste of Poached Salmon and Beef Tenderloin

Cooking is such a primevil instinctual part of our life.  At times we must eat to nourish a void, other times it’s a sort of dance…a pallete of different elements brought together in a wonderful release.

The passion drives the Chef to toil in search of perfection…to please the mouths of those driven to purchase the pleasure.  The work; like love comes with many costs; the drive can consume and madden.

The hours…oh the long hours has made me many a bartender friend.  The many friends sharing a glass of wine, a joke, a laugh, a flirt…can wipe away a long day toiling, sweating.

  And of course make for a very long night, but the comradiere found amongest friends is always worth the short nights and morning sweats.

A great Chef has found his love…his passion, and all the same that is his curse.