Working on the menu for next week’s culinary and cooking classes. That includes the Corked & Forked Cooking Class, the Sommelier Smackdown, and my personal favorite, the Cook & Corks class.
With butternut squash coming into the markets this week, I will probably do a caramelized squash with mignonette pepper. That will play on the sweet/savory elements I really love to play with in the early autumn. Just a dash of cinnamon will keep it nicely balanced and deepen the flavors, too.
I’ve been wanting to work with pork from Stryker Farm. They are an woodland pig farm in the Pocono Mountains that are flying under the radar right now. Amazing stuff. I am thinking of doing a pork tenderloin stuffed with quince and pine nuts and a simple pan jus as the sauce.
For the starch, I am thinking of making fresh orecchiette with a burnt butter and sage sauce. It would be very simple, but would work very well with the squash and pork dishes. I am of the opinion that great pasta is about simplicity.
For dessert, I am doing a cheese course. I have been working with some interesting fermentation and curing techniques lately. One of the coolest innovations has been to cure cheese in miso. Yeah, you heard that right. Curing butterfat-rich cheeses in miso, in particular Camembert. It’s an easy technique that melds sweet and savory in a mind-blowing fashion.
Zach Morris, Alana Zerbe, and Ryan Margolis will be the sommeliers working next week. Each has their own unique style, so it will be very interesting to see what they will pair with each of these dishes.