Tonight, the Memphis Farmers Market dinner series moved to River Oaks. This seasonal meal celebrated local products beautifully.
Local tomatoes, scallop mousseline, chorizo broth
Schlumberger, Riesling, Alsace, ’05
Multiple varieties of cherry tomatoes were peeled and served alongside a dollop of scallop mousseline. The chorizo broth was very light and complemented without overpowering the delicate flavors of the tomatoes and the scallop.
Squash and Corn
Seared trout, summer squash, corn ratatouille, corn nage
Flora Springs “Solilogy”, Sauvignon Blanc, Napa Valley, CA ’06
Tender trout fillets rested on a bed of squash and corn ratatouille. The real star of this course was the corn nage. This was a silky smooth sauce that was the perfect essence of fresh sweet corn. Sopping may be a little out of the norm for dinners at River Oaks, but this nage was well worthy of sopping.
Arkansas quail, blueberries and pheasant spoon bread
Willamette Valley Vineyards, Pinot Noir, Willamette Valley, OR ’06
The blueberries were definitely the star of this course. Quail breast rested on a round of spoon bread that was dotted through with fresh blueberries and a sweet blueberry sauce that perfectly complemented the savory flavors.
“Deckel” rib of beef, pink lady pea fritter, haricot verts, madeira glace
Novelty Hills, Cabernet Sauvignon, WA ’05
Slices of perfectly medium rare beef rested in a pool of glace with a side of crisp hericot verts and the fritter. The fritter was a crisp ball of batter and tiny peas that gave it almost a nutty flavor.
Peaches, Strawberries, Cheese
Brulee of Bonny Blue Farms feta, poached peach, strawberry gelato, vanilla beignet
King Estate, Pinot Gris, Vin Glace, OR ’06
A slice of feta was quickly bruleed with sugar to keep the texture solid. the feta rested on a poached peach half with a small scoop of strawberry gelato and a beignet on the side. All of the flavors and textures worked well together to provide a perfect ending to the meal.