Some New Summer Dishes

Apricot and Sunchoke Salad with Foie Torchan

Squash Veloute with Stonington Lobster and Summer Squash

Watermelon Salad Balsamic Vinegar Noodles and Olive Oil Jam ( Adam Cooke Creation)

First Taste of Summer

Some New Dishes starting to open the door for Summer


Hickory Grilled Lamb Loin from our Property with The First sign of Chantrelles, Baby Fennel from the garden and fennel Puree and a local farmers first zuchini of the year

Roasted Beef, Garden Carrots, Summer Truffle Roasted New Potatoes

Roasted local Squab with Local tart cherry garden Cabbage Agri Doux, Pine Nut Mouselline, and Tart Cherry Glazer

"Corned Beef on Rye" Rye marinated Garden Cabbage with Corned Veal Tounge

Cucumber "Tagatelli" Braised Heart of Palm, American Caviar and tons of garnish from the garden, and some of the micros one of our servers is growing for us we are recruiting everyone to start growing

Pasta and Fresh Veggies

We are getting Fresh eggs everyday now and using the hardwheat flour from Anson Mills I just cant make enough pasta definitly my favorite part of the day

We have a local farmer named Chris Burger who has started a farm and we are loving everything he is bringing us he is going to be the next big thing in the farming world Olivia Loved his carrots right out of the ground She chewed on it the whole time we were there.

Some Pictures of the Great Day on National Escargot Day

We Start with Some Pictures of the Garden and Go on To The Escargot Tasting Menu The Garden is in Full Force with No Sign of Stopping

The 5:45 Garnish Garden Grab

Little Baby Carrots

Some of the Walking Onions used all over the Menu

One Big Shitake Growing on the Logs

Me Checking all the Logs for Mushrooms

Pictures From The Escargot Tasting Menu A Copy Of the Menu is Below

National Escargot Day

National Escargot Day Tasting
Menu
Sunday, May 24, 2009

Salad of Pine Oil Marinated EscargotPine Nuts, Garden Lettuce and Hemlock Seasoning

Jayer Gilles ∙ Bourgogne ∙ Aligoté ∙ 2004

Green Pea and Garlic Scape RisottoSautéed Escargot with Benton’s Bacon and Garden Onions

Tablas Creek Vineyard ∙ Esprit de Beaucastel ∙ Blanc ∙ Paso Robles ∙ 2006

Grilled Onion SoupEscargot Persillade on Toast with Roasted Garlic Butter

Faiveley ∙ Champ Lalot ∙ Givry ∙ 2005

Gratin of Escargot and PecorinoCaramelized Onion Parfait and Aged Balsamic Vinegar

Chateau Rayas ∙ La Pialade ∙ Côtes du Rhône ∙ 2004

Ham Wrapped Saddle of Rabbit Stuffed with Wild Mushrooms and EscargotSautéed Chanterelles and Rosemary Mustard Jus

Lamborn Family Vineyards ∙ Serendipity ∙ Zinfandel ∙ Howell Mountain ∙ 2006

Farmstead Brebis CheeseRed Onion Jam and Herb Salad

Sheep’s Milk Yogurt ParfaitHoney Kumquats

Chef De Cuisine Adam Cooke
Executive Sous Chef Dustin Busby
And The Blackberry Farm Culinary Team

Truffles in the snow

Truffles are at their peak here in tennessee with the first real snow and what better time to go digging. Stephanie, Olivia, Adam and I joined Tom Micheals at his home and orchard of oak and hazelnut trees. Tom and Lucy (truffle dogs Tom showed Above) did there work in the snow, showing no signs of fatigue from the ice. We brought in 10-15 pounds. There is nothing better than a fresh truffle coming right out of the ground.