Duckhorn Wine Dinner

Discussion in 'Professional Chefs' started by mark l, Feb 11, 2010.

  1. mark l

    mark l

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    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.

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  2. duckfat

    duckfat

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    Where's the wine and where's the Duck....?

    Duckhorn Three Palms is one of my personal favorites. What did you serve?
     
  3. fryguy

    fryguy

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    nice job Mark!!! I know Pembroke has alot of experience with sous vide. I'm sure he will chime in.......
     
  4. mark l

    mark l

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    Amuse: Parmesan Pork Shoulder Napolean

    1st Course: Bouillabaise w/ 2008 Duckhorn Sauvignon Blanc
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    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
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    3rd Course: Sous Vide Rack of Lamb, Sweet Potato Risotto w/ 2007Duckhorn Decoy
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    4th Course: Vanilla Bean Pot de Creme w/ 2006 Paraduxx
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  5. duckfat

    duckfat

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    Looks great! Some one was busy making pasta!
     
  6. mark l

    mark l

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    Yeah, took us a while to make that much pasta...we filled that tree up 3 times and just had enough.