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Wednesday, 13 June 2012. Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise. Here is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests. Posted by Craig Dryhurst.

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Strictly Fine Dining | strictlyfinedining.blogspot.com Reviews

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Wednesday, 13 June 2012. Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise. Here is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests. Posted by Craig Dryhurst.

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Strictly Fine Dining | strictlyfinedining.blogspot.com Reviews

https://strictlyfinedining.blogspot.com

Wednesday, 13 June 2012. Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise. Here is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests. Posted by Craig Dryhurst.

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strictlyfinedining.blogspot.com

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Strictly Fine Dining: June 2010

http://strictlyfinedining.blogspot.com/2010_06_01_archive.html

Saturday, 26 June 2010. I dont know about you, but i have been enjoying the world cup and the start of Wimbledon. Summer is here and fortunately so is the sun in England at the moment. Everyone is running around sunburnt, but happy! Here are a couple of dishes using seasonal produce which are tasting great right now. Boneless roasted quail lined with foie gras,. Glazed black cherries, warm bulgar wheat, sherry vinegar sauce. Leg stuffed agnolotti, beetroot fondant, summer vegetables, light tarragon jus.

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Strictly Fine Dining: July 2010

http://strictlyfinedining.blogspot.com/2010_07_01_archive.html

Saturday, 24 July 2010. My time as restaurant chef has ended. My replacement started this week. Welcome Matt and Cinthia from New York! Here's a couple of dishes i managed to squeeze in. Roasted loin and confit belly of pork,. Multiple potato preperations, blackcurrants, light foie gras sauce. Gauphrette, mousseline, aligot beignet, potato agnolotti). Sous vide wild sea trout (12 mins @ 50C). Horseradish sour cream, red beetroot caviar. Posted by Craig Dryhurst. Subscribe to: Posts (Atom).

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Strictly Fine Dining: I got a bone to pick with you..........

http://strictlyfinedining.blogspot.com/2010/12/i-got-bone-to-pick-with-you.html

Wednesday, 15 December 2010. I got a bone to pick with you. Pardon the pun, but i couldn't help it. This is a random shot of a garnish for a beef dish that was being prepared the other weekend. I paired it as a duo. The bone has been completely cleaned out and hollowed. There is saute spinach in the bottom and sticky braised brisket on top. it is to be re - heated and topped with a local beer froth. Beef and beer.they love it here in the countryside. Damn right too! Posted by Craig Dryhurst. Hey people, ...

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Strictly Fine Dining: April 2012

http://strictlyfinedining.blogspot.com/2012_04_01_archive.html

Monday, 16 April 2012. Brunch series: Dish 2 - Tofu, Quinoa and Miso. Dressing recipe is included below. 3 bags miso paste. 8 cloves crushed garlic. 1/3 cup fresh grated ginger. 188; cup dry mustard powder. 2 bottles rice vinegar. 2 cups sesame oil. 189; cup sugar. 6 litres grapeseed oil. Combine all ingredients and emulsify with a stick blender while slowly adding the oil. Posted by Craig Dryhurst. Monday, 2 April 2012. Posted by Craig Dryhurst. Subscribe to: Posts (Atom). View my complete profile.

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Strictly Fine Dining: Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise

http://strictlyfinedining.blogspot.com/2012/06/brunch-series-dish-4-poached-lobster.html

Wednesday, 13 June 2012. Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise. Here is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests. Posted by Craig Dryhurst.

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Napa Winery Chef: February 2009

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Saturday, February 21, 2009. Nora Chili Braised Goat. 24 dried nora Chiles, stemmed, seeded. 4 cups warm water. 189; cup corn oil. 189; onion, diced. 10 garlic cloves chopped. 189; cup almonds, chopped. 189; cup lightly salted dry-roasted peanuts. 189; cup raisins. 188; cup sesame seeds. 4 whole canned plum tomatoes (from 14 1/2-ounce can), drained. 2) Add the oil, onions, and garlic. Let sauté until the both turn a golden brown. 4) Let simmer until the chilies are soft and hydrated; (about 30 minutes).

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Napa Winery Chef: June 2009

http://napawinerychef.blogspot.com/2009_06_01_archive.html

Thursday, June 25, 2009. Adventures with Wild Boar. One of my most favorite meals I had while in Italy was Pappardelle al Cinghiale. It was a simple ragu of wild boar, tomatoes, onions and garlic with pappardelle pasta. Since that trip I have been intrigued with wild boar and I try to incorporate it anywhere I can in a menu. For some history about wild boar in California go to this link: http:/ www.dfg.ca.gov/wildlife/hunting/pig/. Stay tuned for Wild boar pancetta, and Buffalo Bresaola. What ever th...

napawinerychef.blogspot.com

Napa Winery Chef: Grapevine Smoked Guinea Hen Breast with Petite Pot Pie

http://napawinerychef.blogspot.com/2010/10/grapevine-smoked-guinea-hen-breast-with.html

Tuesday, October 12, 2010. Grapevine Smoked Guinea Hen Breast with Petite Pot Pie. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. Cooking an old world style of cuisine in the new world. Through this blog I hope to journal my experiences, recipes, culinary tips, and pictures. Should you happen to find this small blog, among the vast ocean of culinary blogs on the internet; I hope it gives you a smile; and helps you create a memorable meal.

napawinerychef.blogspot.com

Napa Winery Chef: Menu Highlights from this Past Summer

http://napawinerychef.blogspot.com/2010/09/menu-highlights-from-this-past-summer.html

Monday, September 6, 2010. Menu Highlights from this Past Summer. Served over an insalata tres colores, with ash rind goat cheese, and golden beet carpaccio. Paired with 2009, Sauvignon Blanc, Napa Valley. Squash Blossom Wrapped Halibut. Served over a summer succotash. I am still tweaking this dish and I have prepared it in a few different incarnations. One recent version was with a scallop and corn ravioli. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles.

napawinerychef.blogspot.com

Napa Winery Chef: February 2010

http://napawinerychef.blogspot.com/2010_02_01_archive.html

Friday, February 12, 2010. February Food and Wine Pairing. From Left to Right:. Wild Mushroom and Ceci Pesto Crostini, Paired with our Napa Valley Sauvignon Blanc, 2008. Pumpkin Gnocchi with Brown Butter and Sage, Paired with our Sonoma Coast Pinot Noir, 2007. Winter Cassoulet of Venison Sausage and Pork Belly, Paired with our Napa Valley, Merlot, 2005. Subscribe to: Posts (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. View my complete profile. Playing with fire and water.

napawinerychef.blogspot.com

Napa Winery Chef: June 2010

http://napawinerychef.blogspot.com/2010_06_01_archive.html

Saturday, June 26, 2010. Grilled Free Range Chicken Breast Spring Garden Root Vegetables, Salsa Verde. I love the flavor imparted by a real wood-fired grill. At the winery we use old grape vines in our grill, however any aromatic wood works well. Inspired by our garden in springtime, sweet young carrots and onion are balanced with the spice of radishes and the rich flavor of grilled chicken. 189; cup salt. 188; cup sugar. 2 cups hot water. 6 cups cold water. 188; tsp peppercorns. 188; tsp fennel seed.

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Napa Winery Chef: Barrel Stave Salmon

http://napawinerychef.blogspot.com/2010/09/barrel-stave-salmon_01.html

Wednesday, September 1, 2010. The staves are already stain with red wine from years of storage, however they are a little dried out, so I rehydrate them in some Cabernet. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. View my complete profile. September’s Food and Wine Pairing. Menu Highlights from this Past Summer. Playing with fire and water. The three friends of winter. Awesome Inc. template. Powered by Blogger.

napawinerychef.blogspot.com

Napa Winery Chef: Italian onion soup

http://napawinerychef.blogspot.com/2010/10/italian-onion-soup.html

Tuesday, October 12, 2010. Here is an Italian twist to the classic French onion soup. We fill ravioli with Roth's Private Reserve, a Vermont cows milk cheese that find to be somewhat gruyere like in flavor and meltability. November 11, 2010 at 3:59 PM. Subscribe to: Post Comments (Atom). Penelope Jane Designer Cakes and Truffles. Http:/ www.penelopejane.com. View my complete profile. Grapevine Smoked Guinea Hen Breast with Petite Pot. Playing with fire and water. The three friends of winter.

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Strictly Fine Dining

Wednesday, 13 June 2012. Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive Hollandaise. Here is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests. Posted by Craig Dryhurst.

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