Duckhorn Wine Dinner

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Joined Jan 18, 2010
So we finsihed and executed a wine dinner for 89 people at the restaurant the other day and the food turned out fantastic. It was the first time that I have used sous vide for more than my wife and myself. Was a little shaky when i went to reheat the lamb and I increased the water temp for the initial shock of putting the lamb back in, but dropped really fast. Had to take quarts of hot water to increase the temp of the water fast. First I cooked the lamb at 138.5 for 2 hours then chilled down in an ice bath. The next day for service I reheated at 150 for 30 minutes. The lamb turned out perfect.

 
1,354
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Joined Aug 7, 2008
Where's the wine and where's the Duck....?

Duckhorn Three Palms is one of my personal favorites. What did you serve?
 
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Joined Sep 2, 2009
nice job Mark!!! I know Pembroke has alot of experience with sous vide. I'm sure he will chime in.......
 
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Joined Jan 18, 2010
Amuse: Parmesan Pork Shoulder Napolean

1st Course: Bouillabaise w/ 2008 Duckhorn Sauvignon Blanc


2nd Course: Homemade Pasta a la Chitarra with Braised Pork Belly
Celery Root Puree, Reduction of Braising Liquid, Beet and Fennel Salad in citrus champagne vinagrette w/ 2007 Duckhorn Merlot



3rd Course: Sous Vide Rack of Lamb, Sweet Potato Risotto w/ 2007Duckhorn Decoy


4th Course: Vanilla Bean Pot de Creme w/ 2006 Paraduxx
 
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Joined Jan 18, 2010
Yeah, took us a while to make that much pasta...we filled that tree up 3 times and just had enough.
 

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