ris
Welcome

We are so honored to host the Julia Child 100th Birthday Celebration "Good Time" Dinner tomorrow evening! Chef Ris has prepared a delicious menu featuring a raw bar from Clyde's Restaurant Group, Jamison Lamb, Toigo Orchard peaches and Boisset Family Estates Wines. We will be closed for a la carte dining for this occasion, but hope that you will join us sometime during Restaurant Week to enjoy "Julia-centric" menus. 

 

“Good Time” Dinner

August 15, 2012

 

Clyde's Raw Bar

 

Passed Hors d’Oeuvres
Gougères

 Pâté de Campagne on toast

Smoked trout panna cotta and caviar on fennel crisps
JCB No. 21, Brut Burgundy, France, NV

 

 ~ ~ ~ ~

 

Summer Gathering
Maine lobster, New Bedford sea scallop and Chesapeake soft shell crab
in a carrot Pernod broth
Buena Vista Winery, Chardonnay, Carneros, California, 2009

 

 ~ ~ ~ ~

 

Jamison Lamb with Julia's Mustard Crust
Creamy feta potatoes and garlic spinach
Buena Vista Winery, “The Count” - Founder’s Red Wine, Sonoma, California, 2008

 

 ~ ~ ~ ~

 

Soft Lettuces with Champagne Vinaigrette

Local Cheeses
Piedmont, raw sheep's milk, Everona Dairy, Rapidan, VA
Bay Blue, raw cow's milk, Chapel's Country Dairy, Easton, MD
Grayson, raw cow 's milk, washed rind, Meadow Creek Dairy, Galax, VA
Ashed Log, goat's milk, Pipe Dreams Dairy, Greencastle, PA
Raymond Vineyards, Cabernet Sauvignon, Napa Valley, California, 2009

 

 ~ ~ ~ ~ 

 

Toigo Orchards Peach Cobbler

with honey almond ice cream

Beni di Batasiolo, Moscato d’Asti,Italy, vintage

 

 “This is my invariable advice to people: Learn how to cook – try new recipes,

learn from your mistakes, be fearless, and above all have fun!”

 -- Julia Child, My Life in France

 

Wine courtesy of Boisset Family Estates


By Leah on August 14, 2012

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