Buttermilk Battered Veal Sweetbreads – 5 Varieties of Carrots, Anise Hyssop

This is an appetizer sized version of tonights amusé… the sweetbreads are cleaned of all sinew, cut into bite sized pieces and soaked overnight in buttermilk before being breaded and fried to order. The carrots are samples from the Chef’s Garden for the Veggie U benefit on April 21st (do you have reservations yet?!) and will be part of a black cod presentation I’m working on.

For this presentation, each of the 5 varieties are shaved and refreshed in ice water. To order they are tossed in lemon vinaigrette and seasoned with salt. Peeling the carrots like this left me with a core of each. These were cut to a fine dice and cooked into a confiture individually. Each of them were flavored with a semillon verjus, a drop of honey, minced ginger, and harissa. Underneath it all is parsnip puree that was cooked down with buttermilk. The micro anise hyssop (another sample from Chef’s Garden) is also topped with a lemon vinaigrette.

Did I mention not to forget reserving space for the Veggie U Benefit?

Tickets are only $95/person for a show stopping 6 course menu and wine pairings… tax and tip are even included… I promise it will be a very unique event so make the reservation… if my food isn’t enough to convince you, think of all the children who will learn there is a World beyond fast food!!!