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With Mama Squirrel in San Diego, Squirrelly, Jr., and I headed to the second dinner and cooking demonstration at La Tourelle. This demonstration was put on by Justin Young, chef de cuisine at Erling Jensen, and his pastry chef, Casey Wilcox.
We had an excellent time observing in the kitchen. We sampled items and sauces. We watched two pounds of butter become beurre blanc, and we saw the birth of a souffle. Teh Boy got to see up close the marbling that makes Wagyu beef so special. And, best of all, we got to devour it all, right down to the last crumb of the souffle.
The crowd at the dinner was small, probably due to the NCAA men’s basketball final. Hopefully the next dinner will be packed. The demos and the dinners so far have been too good to miss.
Vegetable sushi roll with lime aioli amuse bouche
English pea and king crab merus tempura
S. A. Prum Essence, Riesling, Mosel 2005
Alaskan halibut and PEI mussels with grapefruit and opal basil beurre blanc
Chateau de L’Hyverniere, Muscadet, Sevre et Maine 2004
Truffled pheasant Quenelles with parsnip puree
Cotes de Ventoux, Rhone, Jaboulet Isnard 2003
Wagyu “Kobe” strip steak with fingerling potatoes and Napa cabbage and demi glace
Rosenblum Zinfandel, Vintners Cuvee XXIX
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