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14th Course: Degustation of Eden Hollow Farm's Spring Lamb

"Degustation" of Eden Hollow Farm's Spring Lamb

Violet Artichokes, Marinated Chanterelle Mushrooms, and Swiss Chard Ribs with Niçoise-Lamb Jus.


Notes: I'm not a chef, but from a cook's perspective, the "Lamb Degustation" was probably the most awe-inspiring (or terrifying - depending on which side of the house you are in) course. This featured a mini-tasting of seven preparations of lamb on one plate - lamb confit topped with crackling; lamb rillete in caul fat and demi glace; duo of lamb mousse rolled in Swiss chard; stewed lamb shank; lamb loin, lamb kidney, and lamb merguez. This showcased Benno's versatility and talent. Although all of the cuts were wonderful, the rillette, merguez and kidney were particularly outstanding.


Read about this dinner at the ulterior epicure.

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Taken on June 5, 2009