Tag Archives: fennel

September 3, 2010 Dinner

FRIED CALAMARI, PEPPADEW PEPPER PUREE

ANDALUSIAN GAZPACHO FROM LOCAL HEIRLOOM TOMATOES

GRILLED SALMON, SHAVED LOCAL FENNEL, ARTICHOKE HEART, CITRUS SALAD WITH TRUFFLE VINAIGRETTE OVER FENNEL PUREE.

GRILLED PRAWNS WITH LEMON AIOLI AND CHIMICHURRI.

Glass Half Full, Carrboro

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August 14, 2010 Dinner

Farm to Fork dinner at the Carolina Inn, featuring local produce from Eastern Carolina Organics

Reception
Cane Creek Farm prosciutto wrapped watermelon; Mini BLTs with heirloom tomatoes & homemade bacon; Picked NC shrimp with green tomato cocktail sauce; Fried okra with Pimento cheese.
Jeremy Blankenship, Chef de Cuisine

First Course
Roasted red pepper Gazpacho with black garlic slivers and a sorbet trio of watermelon, green tomato & basil.
Jeff Gompers, Executive Sous Chef

Second Course
Warm goat cheese & new potato tartlet with heirloom tomato, fennel confit, crispy squash blossom with sweet basil dressing.
Chef Todd Dumke, E.C.O

Entree
Grilled Cane Creek Farms beef strip loin; eggplant caponata; fingerling potatoes; green beans; chard, orange pepper broth & red beet syrup. (secret ingredient: bacon fat)
Jimmy Reale, Executive Chef

Dessert
Vanilla Panna Cotta with summer berry compote and blueberries.
Suzanne Menius, Pastry Chef

August 6, 2010 Lunch (and Dinner)

Roasted Baby Beets with Ginger & Labne Yogurt

Lobster Salad, Avocado & Fennel salad with Orange-Lemon Vinaigrette

Salmon Tartare with oven roasted tomatoes, basil

Mediterranean Bronzino with roasted lemon, arrow leaf spinach and crispy artichokes

Peach fritters and honey ice-cream.  Assorted sorbets.  Park Avenue Summer, NYC

August 3, 2010 Dinner

Beef and Leek tomato sauce over rice with fennel leeks and carrots and broccoli with sweet and spicy walnuts. WSM, Carrboro

June 19, 2010 Dinner

Grilled pork chop with truffle salt; steamed corn; fennel with pesto.  Chef Toni

October 14, 2009 Dinner

10-14-09

Grilled pork chop with roasted fennel, peppers, sweet potatoes, garlic, and apple.  chef toni.

August 21, 2009 Dinner

8-21-09

baked teriyaki chicken; roasted miso-dressed eggplant; fennel with garlic scape pesto.  chef toni