Culinary Vegetable Institute

Chef Michael Rulhman

 

Veggie U Fundraising Dinner

Monday, April 9th, 2007

Presented by

Jim Poris, Michael Ruhlman, Bradford Thompson

Passed Canapes

Potato Risotto with Clams


Turnips with Duck Confit


Cold Pea Soup with Crème Fraïche and Mint

Chicken, Basil and Tomato Chipolatas

Hamachi with Citrus, Fennel

and Spoonbill Caviar

Crispy Glidden Point Oyster, Celery Cream and Micro Celery

Chartogne-Taillet, Rose, Champgane
(Reims, Champagne, France)

Menu

 

Guinea Hen and Foie Gras Paté
Pickled Sunchokes, Mäche

and Black Truffle Toast

1999 Domaine Zind Humbrecht,

Pinot Gris, Clos Windsbuhl (Alsace, France)

 

Black Truffle Risotto
Baby Radishes, Radish Greens

2000 Hirsch Kammem, Zobinger Gaisberg, Riesling, (Kamptal, Austria)

 

Shad Roe
Ramps, Sorrel Sauce, Spring Condiment

2002 Domaine des Baumard, Savennieres, Clos du Papillon (Loire Valley, France)

 

Loup de Mer Provencal
Baby Fennel, Young Garlic, Braised Tomatoes

1993 Louis Jadot, Beaune-Boucherottes
(Burgundy, France)

 

Crisp-Skinned Pork Belly Confit
New Potatoes, Spicy Micro-Greens

1999 Domaine Armand Rousseau, Gevrey-Chambertin, Clos St. Jacques

(Burgundy, France)

 

Cheeses from Union Square Farmers Market

2001 Wittmann, Westhofener Morstein, Riesling, Auslase (Rheinhessen, Germany)

 

Beet Parfait and Almond Biscuit
Citrus-Yogurt Mousse, Toasted Almond Nougatine

1927 Alvear, Pedro Ximenez Solera
(Montilla Moriles, Spain)

A special thanks to

Dr. Frank Komorowski,

world renowned wine collector

and

John Miles President of Steelite

for their donation

 

Chef Michael Ruhlman

Chef/ Author

Cleveland, Ohio

 

Michael Ruhlman is the author of The Making of a Chef and the The Soul of a Chef and a co-author of The French Laundry Cookbook and Bouchon with Thomas Keller and Susie Heller, A Return to Cooking, with Eric Ripert, and Charcuterie: The Craft of Salting, Smoking and Curing with Brian Polcyn. His other non-fiction books include Boys Themselves, about an all-boys school, Wooden Boats, about life at a New England boatyard, Walk On Water about a surgical team specializing in the repair of neonatal and infant hearts, and House: A Memoir, a story about the importance of house and home. He has been a freelance journalist and writer for nearly fifteen years. His work has appeared in The New York Times, The Los Angeles Times, Gourmet, Saveur, and Food Arts. His work has received several IACP awards and a James Beard Award. His most recent book is The Reach of a Chef: Beyond the Kitchen, a continuing look at the work of the professional chef in America; in it he returns to kitchens he’s written about previously and explores new ones in order to understand the evolving nature and cultural importance of the American chef. He lives in Cleveland Heights, OH.

http://blog.ruhlman.com/

 
Dishes prepared by Michael Ruhlman
PEA SOUP cHIPOLATAS
Cold Pea Soup with Crème Fraïche and Mint
Chicken, Basil and Tomato Chipolatas
Black Truffle Risotto Pork Belly
Black Truffle Risotto
Baby Radishes, Radish Greens
Crisp-Skinned Pork Belly Confit, New Potatoes, Spicy Micro-Greens

 

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