Tuesday, April 12, 2011
IWFS April Dinner at Zaytinya 4/12/2011
The Society's 555th Dinner was held at José Andrés’ Zaytinya-
Virginia native Michael Costa is the new head chef of José Andrés’ Zaytinya. The chef, who graduated from the University of Virginia with a degree in government and foreign affairs, was most recently executive chef at Pazo in Baltimore, which was awarded 3 1/2 stars from the Baltimore Sun. He has also cooked at the Michelin-starred Restaurant Michel Rostang in Paris and Michel Richard’s Citronelle, where he served as private dining chef.
Passed Appetizers
Airbreads with Labne Espuma and Avgotaraho
crispy hollow pita filled with aerated labne, topped with cured grey mullet roe
Mussels “Ouzerie”
cold poached mussels on the half shell with Ouzo “Air”, Greek yogurt and fennel
Caviari Salata with Lavash Chips
bread and olive oil mousse with caviar and crispy lavash
1st Course
Sprouting Asparagus
Greek yogurt custard with asparagus tips and rustic bread crumbs
2009 Aichenberg Gruner Veltliner Premium Wachau Austria
2nd Course
Kataifi Crusted Black Cod with Prasoselino Avgolemono
melted leeks and celery root with a Meyer lemon egg-thickened sauce
2009 Vinedos de Ithaca Odysseus Pedro Ximenez Vino Blan=o Priorato Spain
3rd Course
Head on Shrimp
Honey, reserved tomato and ginger
4th Course
Baby Lamb
Braised with masti, English peas with Greek yogurt and crispy artichoke leaves
1998 Ridge Zinfandel Pagani Ranch Sonoma *
5th Course
Beef Short Ribs with Seared Foie Gras
Mavroda=hne red wine reduction with three textures of walnuts
*
Cheese Selection-
DESSERT
Chocolate Rose Cardamom
dark chocolate custard with cardamom espuma, spiced red fruits and rose ice cream
Selection of Coffee
*From the Society’s Cellar
Committee - IW&FS
Dan Sullivan - Dinner Chairman
Michael Polmar - Wine Selection
Tom Lenz
Bob Graff
Steven Greenwald - ex officio
Zaytinya
Michael Costa – Head Chef
Natalie Hussey
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