On March second of 2006...
Charlie Trotter held a Friendship Luncheon for Isabel and Ferran Adria at the Culinary Vegetable Institute of the Chef's Garden. I live and work not far from the Chef's Garden and have enjoyed a good business relationship with the farm dating back six years. It is my good fortune to have an open invitation to capitalize on this proximity (tours, use of the CVI, etc.) including an occasional request to participate in top tier events. I was one of many local chefs recruited to assist Trotter's staff to execute the meal. Without spending too much time on the details of the event beyond the menu, suffice it to say that Charlie Trotter was instrumental in design and raising donations for the CVI.
The menu was themed for each course to highlight a different cooking method and offal (excepting the dessert courses) as well as showcase the Chef's Garden products. There are a few inconsistencies in the menu verbiage due to last minute, plating, component, and preparation adjustments (e.g. the kohlrabi dish did not have many recognizably dehydrated components and the rabbit kidney dish does not mention the parsley coulis, a major component).
POACHED: Celery, Granny Smith Apple, Wasabi and Monkfish Liver
This was my first opportunity to try monkfish liver. I am totally converted. It is fabulous!
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SOUS VIDE: French Breakfast Radishes, Horseradish, Grains of Paradise and
Veal Heart
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JUICED: Dragon Carrots, Cilantro, Tagarashi and Crispy Pouladre Skin
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DEHYDRATED: Kohlrabi, Anise Seed, Cider Vinegar and Lamb's Tongue
Can't say I recall what was dehydrated about this one.
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SAUTEED: Cauliflower, Cumin, Saffron-Sherry Vinaigrette and Veal Sweetbreads
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GRILLED: Turnips, Red Wine Reduction and Rabbit Kidneys
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STEAMED: Garlic, Garlic Shoots, Bitter Chocolate and Duck Liver
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ROASTED: Bull's Blood Beets, Candy Striped Beets, Veal Reduction and Veal Brains
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BRAISED: Fingerling Potatoes, Shallots, Black Trumpet Mushrooms and Tripe
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FROZEN: Fennel Bulb with Pollen
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BAKED: Celery Root and Celery Root Cream
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FRIED: Okinawa Sweet Potato with Milk Chocolate
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The chefs assembled. I'm in the front row to the right of Trotter.
