Friday, October 29, 2010
Wednesday, October 27, 2010
Wednesday, October 20, 2010
MEANWHILE, I MUST TELL YOU ABOUT A SPECIAL DINNER I ATTENDED . . . .
Rappahannock Oysters. Golden Trout. Lamb from Border Springs Farm in Patrick County. How local can you get?
And visiting Chef Ed Lee, a James Beard award winner this year and chef/proprietor of 610 Magnolia in Louisville, KY, was pretty excited about working with such fine local ingredients for last week's special dinner. Chef Lee and Executive Chef Joshua Smith shared the menu, alternating preparing the six course menu.
What made this meal such a culinary delight? Using local ingredients with such a global influence, thanks in part to Chef Lee's Korean family background and his New York City upbringing.
A tiny, perfect little quail egg was criss-crossed with tiny strips of duck bak-kua, a traditional Chinese salty-sweet dried meat similar to jerky. Fried kale to add color and crispness. The lamb done "kalbi"-style, a traditional Korean method of marinating, then grilling meat. The final touch for dessert - a damson plum consomme with black sesame paste and basmati sherbet.
LOCAL ROOTS is open for lunch and dinner. Check out their marvelous seasonal menus. 1314 Grandin Rd SW, Roanoke, VA 540 206 2610