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What’s sprouting up this spring at Rover’s?
Bonjour!
I am so happy to have three great friends and colleagues join me for a Foie Gras Tasting May 6th at Rover’s. Michael Ginor has been a friend for almost twenty years, Bill Morris, the former Chef de Cuisine at Rover’s, has been a close colleague for eighteen years, and Jason Wilson for over five years. I can attest to their culinary talent and great admiration for one another. This will be an evening you will not want to miss!
Later in May we are partnering with Jake Kosseff, the founder of The Extraordinary Dining Society, for a once in a lifetime event. La Grande Bouffe Dinner at Rover’s May 18th, is an evening to taste the highest caliber wines, have an out of this world dining experience and enjoy a memorable meal from Rover’s Kitchen.
Rid yourself of your April showers and tax time blues, and come into Rover’s for our Friday lunch. Enjoy, caviar, foie gras, and venison tenderloin à la carte without the guilt of an extravagant dinner. Start your weekend early with us!
Lastly, I would like to thank Chateau Ste Michelle, and Ted Baseler for their participation in last month’s partnership. Our dinner with Ted and myself was a marvelous success and would like to thank everyone who attended and who helped make it such a memorable evening.
Spring is in the Air…somewhere?
See you soon!
Thierry
Hudson Valley Meets Madison Valley!
Tuesday, May 6th, 2008
Foie Gras Dinner at Rover’s
Starring: Thierry Rautureau, The Chef in the Hat!!!
Michael Ginor, President of Hudson Valley Foie Gras Farm
Jason Wilson, Chef and Owner of Crush Restaurant
Bill Morris, Executive Chef of the Rainier Club
This evening begins with an amuse bouche prepared by Michael Ginor and is accompanied with a six-course dinner. Each Chef will prepare two-courses each. $150 plus tax and service. Menu to be announced shortly!
Rover’s Wine Director, Scot Smith will create a wine pairing for this evening from Rover’s Cellar $100 plus tax and service.
Extraordinary Dining Society
Sunday, May 18th, 2008
5:00pm
La Grand Bouffe Dinner
Extraordinary Dining Society is coming to Rover’s. This menu will consist of 10-courses built around a stunning group 11 perfectly aged wines.
The impressive list includes:
1995 Salon
Kusshi Oysters, Egg and White Sturgeon Caviar
1990 Zindt Humbrecht Riesling Brand Grand Cru
Maine Lobster and Spring Peas
1992 Amiot Bonfils Le Montrachet and 1992 Domaine Leflaive Chevalier Montrachet Halibut and Asparagus
Steamed Cod and Black Truffle
1949 Chateau Rieussec
Hudson Valley Foie Gras, Savory Apricot Cake and Verjus Gastrique
1988 Domaine Leroy Richebourg and 1959 Paul Bouchard Richebourg
Oregon Rabbit Confit with Foie Gras;
Rabbit Saddle with Preserved Plum and Sage
1991 Chapoutier Hermitage Le Pavillon and 1991 Chapoutier Cote Rotie La Morderee Kobe Beef Short Rib, Morels and Ramps
1975 La Mission Haut Brion
Roasted Lamb, Chanterelle and Black Currant
1995 Tirecul La Graviere Cuvee Madame
Honey Mousse and Rhubarb
This dinner will be priced at $1500 per person all-inclusive.
Wine Night with Scot
Every 3rd Wednesday of the month, Scot will select special wines from Rover’s Cellar to pair with Chef Thierry’s cuisine. This is an amazing opportunity to try these magnificent wines in a “tasting format” normally only available by the bottle!
The debut of this series of dinners will be Wednesday, April 16th, 2008.
Best of Washington
7-course dinner with wine pairing
$160 (excluding tax and service)
Hightlighted Wines:
Chateau Ste Michelle, Luxe
Buty, Chardonnay
Leonetti Sangiovese
Cayuse, Syrah
Andrew Will, Merlot
DeLille, Harrison Hill
McCrea, Late Harvest Viognier
Wine of the Month
The power of the nose when the cork is first pulled of Chateau Laroque is similar to the opening of Led Zeppelin’s song Kashmir. The aromas invade the senses with aggression in repetitive fashion. Hints of ripe cherry and currant cloud the eyes. Then the nose transfers into lush earth, spicy nuances of nutmeg and cedar. The flavors are full and intense. Merlot is obviously the driving force like Page’s intro with cabernet franc as the underlining backbone as Bonham beats the drums. The 2000 vintage is timeless and is drinking perfectly. I suggest decanting and letting the bottle relax for half an hour. This will permit the tannins to soften slightly and the fruit of rich berry will shine through.
Scot Smith
Wine Director/Dining Room Director
From the Rover’s Kitchen
With Spring starting here, we are finishing up all the preserved goods, and starting to look forward to new and fresh ingredients. Fresh rhubarb, spring onion, young garlic and fresh herbs and edible flowers are finding their way on the menu. Thierry and Kathy have a garden, which provides fresh chives, lovage, baby arugula and edible flowers like nasturtium, calendulas, pansies and sage blossoms.
We have rabbit back on the menu. Rabbit confit with wild mushrooms wrapped in a crepe and served with leeks and fresh herbs, we’re using Oregon quail, roasted with baby beets and lovage jus. Dishes like Burgundy escargots with herbed brioche, prosciutto and sherry-garlic sauce or crispy sweetbreads with escargots and Madeira and chive butter have been very well received. Even if you don’t see escargots on the menu, feel free to ask for some and we will create something special for you.
Fresh Alaskan Halibut is back in season and on the menu all month. Local Ling Cod and a variety of oysters like Kumamoto, Kusshi, Pen Cove and Dabob are regulars on our menu. To save the best for last, we also have beautiful cold smoked King Salmon, which has been lightly cured in sugar, salt and spices and cold smoked with local Alder Wood. Delicious!
Adam Hoffman
Chef de Cuisine
Recipe of the Month
Diver Sea Scallops with Beets, Foie Gras and Aged Balsamic Vinegar
4 pounds small beets, preferably half red and half yellow, scrubbed
2 tablespoons olive oil
Salt
8 ounces large sea scallops
4 foie gras slices (1 1/2 to 2 ounces each)
Garnish
Aged balsamic vinegar
Extra virgin olive oil
Beet oil
Minced chives
Put the beets in a large saucepan of cold salted water (2 separate pans if using red and yellow beets) and bring to a boil over high heat. Reduce the heat to medium and simmer until the beets are tender, about 1 1/4 hours. The beets should be fully covered with water as they cook; if needed, add more hot water to the saucepan. When cooked, drain the beets well and let cool until easy to handle. Peel away the skin and cut across into 1/4-inch slices.
Heat a medium skillet (or 2 small skillets if using 2 colors of beet) over medium heat, then add 1 tablespoon of the olive oil. Add the beets with a pinch of salt and cook, tossing gently, until warmed through, 3 to 5 minutes.
Heat a large skillet over high heat and heat a medium skillet over high heat. Season the scallops with salt. Score the surface of the foie gras slices with the tip of a knife in diamond pattern and season the slices with salt.
Add the remaining 1 tablespoons of the oil to the large skillet, then add the scallops and sear until nicely browned but still opaque in the center, about 1 minute total. Meanwhile, add the foie gras slices to the hot dry medium skillet and sear until well browned but still tender in the center, about 30 seconds per side. (See page xx for notes on cooking foie gras.)
To serve, arrange the beet slices slightly overlapping in a circle in the center of warmed plates, alternating the two colors if using. Cut each scallop in half horizontally and arrange the slices, slightly overlapping, over the beets. Top the scallops with the foie gras slices. Drizzle the balsamic vinegar, extra virgin olive oil, and beet oil around the beets. Sprinkle minced chives over the foie gras and serve right away.
Makes 4 servings
Flower Arrangement from Kathy
Even though the nights are still frigid in the northwest, the daffodils are blooming, fruit trees are blossoming and tulips are beginning to peek their heads out. Camellias are also bursting in their full glory. With all these flowers plentiful and inexpensive, now is the time to create a floral display using these gifts of the season. For a beautiful spring floral arrangement, fill a large vase with camellia branches to form a collar around the top base of the vase, removing any leaves that are in the water. Then add tall, blooming branches (quince, cherry, plum, etc.) and fill in with tulips. Remember to smash the ends of the branches, as this will encourage the blossoms to bloom. Enjoy spring!
Kathy
Private Dining
The most elegant dinner for your guests is at your fingertips! Rover’s Private Dining has been so popular, we have now created a private dining electronic flyer! Menu pricing, wine pairing, private dining information and floor plans are now available. Please contact Siri Angeles to receive this exclusive information 206.325.7442 or at siri@rovers-seattle.com.
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