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June 19 Author Presentation Dinner Review

Posted By admin On December 28, 2012 @ 10:54 am In Past Slow Food Events | Comments Disabled

Slow Food Author Presentation, Steve EckerdIt’s great to see the young Sous Chef Steve Eckerd pushing the envelope, stretching his skills and trying to create food that carries his signature. This was a really ambitious dinner, combining fresh and local ingredients combined with surprising tastes and textures.

Chef Eckerd set the pace with an array of appetizers- I particularly enjoyed the showcasing of the local chevre in a mousse en croute, and while I’ve never tasted a truffle coulis before but thought it gave a new spin to pork belly which is one of the foods du jour.

My fave of the evening was the soup because it skillfully complemented chilled sweet kohlrabi puree with a sharp vinegary pickled radish and a dash of stinging nettle yogurt. I have to say I wouldn’t have identified the stinging nettle but then stinging nettles are quite bland unless they sting you. Chef did really well again with the excellent local hybrid bass – which had that clean taste of a freshwater fish and was perfectly cooked, and I thought the two way broccoli was a neat trick, broccoli mousse then the crunch of purple broccoli. Very bracing red raspberry pop made an excellent palate cleanser.

Roasting the strip steak was a splendid idea, I liked that uniformly pink slice with a roasted new potato, but I think the other accompaniments, the spring onion, organic mushrooms and truffle vinaigrette got a little lost in the mix.

A gratifying finale: ricotta gelato in strawberry soup backed by grilled pound cake and a little dash of techno-emotional cooking with lemon foam.

A fine dinner overall: all Sous Chef Echerd has to do now is to more precisely define the dishes, cut out anything extraneous and focus on the most important ingredient of the dish. The roasted steak, for example, could have stood alone with just a roasted potato and a garnish. But this is just a note from a satisfied eater. Salut Gina

Appetizers:
Fried Arancini, Noble Cheddar and Beer Aioli
Camelot Valley Chevre Mousse en Croute
Crispy Pork Belly, Parsley, Truffle Coulis
Poached Octopus, Roasted Beets

Chilled Kohlrabi Soup, Pickled Radish, Stinging Nettle Yogurt
Spring Pea and Mizuna Salad; Camelot Valley Feta; Tahini Vinaigrette; Spiced Pita
Local Hybrid Bass; Broccoli Mousse; Purple Broccoli; Almond & Golden Raisin Gremolata
Red Raspberry Spiced Pop
Roasted New York Strip; Crispy Spring Onion; Organic Mushrooms; Roasted New Potato; Truffle Vinaigrette
Strawberry Soup; Marsala; Grilled Pound Cake; Ricotta Gelato; Lemon Foam

Roasting the strip steak was a splendid idea, I liked that uniformly pink slice with a roasted new potato, but I think the other accompaniments, the spring onion, organic mushrooms and truffle vinaigrette got a little lost in the mix.

A gratifying finale: ricotta gelato in strawberry soup backed by grilled pound cake and a little dash of techno-emotional cooking with lemon foam.

A fine dinner overall: all Sous Chef Echerd has to do now is to more precisely define the dishes, cut out anything extraneous and focus on the most important ingredient of the dish. The roasted steak, for example, could have stood alone with just a roasted potato and a garnish. But this is just a note from a satisfied eater. Salut Gina

Appetizers:
Fried Arancini, Noble Cheddar and Beer Aioli
Camelot Valley Chevre Mousse en Croute
Crispy Pork Belly, Parsley, Truffle Coulis
Poached Octopus, Roasted Beets

Chilled Kohlrabi Soup, Pickled Radish, Stinging Nettle Yogurt
Spring Pea and Mizuna Salad; Camelot Valley Feta; Tahini Vinaigrette; Spiced Pita
Local Hybrid Bass; Broccoli Mousse; Purple Broccoli; Almond & Golden Raisin Gremolata
Red Raspberry Spiced Pop
Roasted New York Strip; Crispy Spring Onion; Organic Mushrooms; Roasted New Potato; Truffle Vinaigrette
Strawberry Soup; Marsala; Grilled Pound Cake; Ricotta Gelato; Lemon Foam


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