Auguste Escoffier Chef Tribute Dinner Menu- March 7, 2012

Nell's is excited to launch the 2012 season of Chef Tribute Dinners with and evening in honor of Auguste Escoffier (1846-1935). Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Join us through a menu inspired by Escoffier himself as our guest speaker helps shed life on the famed chef's life and accomplishments in between each course.

AUGUSTE ESCOFFIER CHEF TRIBUTE DINNER
March 7, 2012

MENU

6:15pm
Passed h'orderves

Oysters au Gratin
Artichokes A La Grecque
Omelet with Morel Mushrooms
*
Albert Bichot, Cremant de Bourgogne, Brut Rose

7:00pm
Dinner

Lobster Bisque
*
Schoenheitz, Riesling, Vin d’Alsace 2007

__

Sole Mornay des Provenceaux
*
Pascal Jolivet, Sancerre 2009

__

Quail with Green Peas a la Romaine
*
Domaine Faiveley, Mercury 2008

__

Blanquette of Veal Breast with Celery Root and Endive
*
Laurent Combier, Crozes-Hermitage 2010

__

 Apple Fritters with Powdered Sugar and Walnut Ice Cream
            *          
Le Dauphin de Guiraud, Sauternes 2004

. . .

$80. per person
tax and gratuity are extra 

RESERVATIONS ARE HIGHLY RECOMMENDED FOR THIS EVENT
call 206.524.4044

VALENTINE'S DAY UPDATES

We will be opening at 5:00pm on Valentine's Day. We now have reservations available at 9:30pm - 10:00pm.

We will also be offering our Valentine's Day Menu on Sunday the 12th and Monday the 13th of February in place of our usual Tasting Menu. The price on these days will be $58 per person plus tax and gratuity. It's a great deal for those wanting to avoid the crowds and celebrate your loved one a day early. 

We look forward to seeing you!

VALENTINE'S DAY DINNER AT NELL'S

Chef Phillip has created another lovely menu for Valentine's Day.

We invite you to treat your special someone to a delicious meal and celebrate all they mean to you at Nell's. You won't be disappointed.

  * PRIX FIXE MENU ONLY ON VALENTINE'S DAY // A LA CARTE DINING NOT AVAILABLE *

VALENTINE'S DAY DINNER
 Tuesday, February 14th, 2012   

MENU   

Glass of Bubbles to Start 

*   

Local Oyster Stew with Leeks, Hearts of Palm, Thyme and Ginger
or
Radicchio and Frisée Salad with Crumbled Feta Cheese, Toasted Almonds and Red Wine Vinaigrette

*
Red Beet Agnolotti with Cipollini Onion Sauce, Mint  

and Parmesan Cheese
or
Pan Seared Sea Scallops Fennel, Spinach and  

Pomegranate Vinaigrette

*

Cumin Crusted Ono with Celery Root Puree, Baby Bok Choy  

and Paprika, Lime Crème Fraîche
or
Grilled Angus Beef Tenderloin with Potato Gratin, Brussels Sprouts and Shallot Jus

*
Apple Tarte Tatin with Cranberry Ice Cream and Caramel Sauce
or
Chocolate Pecan Tart with Chocolate Ice Cream  

and Crème Anglais

*
House-made Chocolates

$68. per person

Tax and Gratuity are extra   

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .     

Reservations are highly recommended for this event.

ROBISON RANCH CELLARS WINEMAKER DINNER - SOLD OUT!

UPDATE: As of January 10th, 2012 this event has been SOLD OUT!

The first of our new series of winemaker dinners will be on January 15th and feature the wines of Robison Ranch Cellars of Walla Walla, Washington. Winemakes and owners, Brad and Ruth Riordan will be there to share information about their establishment while their wines are paired along a 5 course meal from Chef Philip. 

ROBISON RANCH DINNER MENU
Sunday, January 15, 2012

 
6:15 RECEPTION

Passed Hors d’ Oeuvres
2010 Robison Ranch Cellars, Spofford Station Vineyard Semillion

. . .

7:00 PM DINNER

Cumin Crusted Mahi Mahi with Hearts of Palm, Frisée and Satsuma Orange Vinaigrette
2010 Robison Ranch Cellars, Airport Ranch Vineyard Pinot Gris 

. . .

Hedgehog Mushroom Risotto with Basil and Reggiano Parmesan Cheese
2009 Robinson Ranch Cellars, Blue Mountain Vineyards Combine

. . .

Ahi Tuna with Fingerling Potatoes, Savoy Cabbage and Leek and Bacon Vinaigrette
2009 Robison Ranch Cellars, Blue Mountain Vineyard Cabernet Franc
2008 Robison Ranch Cellars, Walla Walla Valley Merlot 

 . . .
 
Braised Lamb Shoulder with Creamy Polenta, Rapini and Rosemary Jus
2008 Robison Ranch Cellars, Spofford Station Vineyards Syrah 

. . .

Chocolate Banana Tart with Whipped Cream and Caramel Sauce
Lusteau East India Solera Sherry

$75 per person
plus tax and gratuity 

Happy Holidays!

* Image by loyal Nell's patron Anna Rhodes // www.anartistsretreat.com *

FROM OUR KITCHEN TO YOURS

Red Wine & Star Anise Poached Pears with Pear Ice Cream 

. . .   

POACHED PEARS  

  6 Bosc or D'Anjou pears 

3 cups full bodied red wine

1 cup sugar

5 pieces Star Anise

1 bay leaf

2 cloves

* Add wine, sugar and spices to a saucepan and bring to a boil.

* Peel pears and cut in half. With a melon baller, cut out pits and use knife to cut bottom and stem. Also with knife slice a bit off rounded side to flatten pear allowing it to sit in bowl.

* Add to simmering wine and cook till tender about 10 - 20 minutes depending upon how ripe pears are.

  * Cool in liquid.

. . .

PEAR ICE CREAM

2 cups heavy cream

1 cup milk

1 ¼ cup sugar

9 egg yolks

4 Bosc or D'Anjou pear, ripe

* Peel and core pears. Cut into pieces, add ½ cup sugar and 2 TBLS water and cook in covered sauce pan till tender

* Combine cream, milk and ¾ cup sugar in a sauce pan and bring to a boil

* Let cool for one minutes and add ¾ cup hot cream to egg yolks, stir and add back into sauce pan of cream. Depending upon temperature of cream, it may thicken or you may need to heat further stirring constantly till mixture coats the back of a spoon.
* Strain through a fine strainer and cool

* Puree pears, strain and add to custard

* Spin in ice cream machine

- Makes about 1 ½ quarts  (12 or more servings) -

. . .

 

Serve pears in a bowl, drizzle with the red wine and a scoop of pear ice cream on top