August Earth to Table Dinner with Chef Kevin Cottle

Hell's Kitchen Runner-up Season 6

Saturday August 28, 2010 6:30pm

New England Summer Daze

Appetizers
Mache & Frisee Salad, Pistachio Goat Cheese Tournedos, Roasted Beets, Strawberry-Mint Emulsion

Sweet Corn & Pepper Broth, Massachusetts Bay Scallops, Roasted Sugar Snack Tomatoes, Shaved Pecorino

House made “Citrus” Tagliatelle, New England Lobster, Squash Blossoms, Champagne Butter Sauce

Country French Bean & Potato Salad, Summer Truffles, Whole Grain Mustard-Bacon Vinaigrette, Crusty French Bread & Fleur de Sel Whipped Butter

Entrees
Caramelized “Wild” New England Striped Bass partnered with Ohio Sweet Corn & Red Current Risotto

Roasted Angus Tenderloin with Saffron infused Couscous, Burgundy Braised Oxtail with Natural Jus

 

Chef’s Garden Earth-to-Table Vegetables
Roasted Fennel, Butter Poached Oranges, Caramelized Pacific Pearl Onions

Toy Box Tomatoes, Connecticut Black Ledge Blue Cheese, 12 year old Balsamic

Roasted Summer Squashes, Fresh Herbs & Confit Tomatoes

Russian Banana Fingerling Potatoes & Pork Belly Hash

 

Dessert
“Grandma’s” Peach & Strawberry Cobbler with Vanilla Bean Ice Cream

 

$55 per person plus tax and gratuity

http://www.chefkevincottle.com/home.php

 

About Chef Kevin Cottle

Chef Kevin Cottle’s interest in the culinary world began early in life on the shores of Cape Cod. According to Kevin it was his father’s love for fishing and his mother’s culinary creativity that inspired his flare for contemporary New England Cuisine.

Chef Cottle’s formal culinary training began at Plymouth South Vocational High School where he graduated at the top of his Culinary Arts class.  Kevin continued his culinary training at the prestigious Culinary Institute of America in Hyde Park, New York.

Kevin became Executive Chef at the prestigious Country Club of Farmington, in April, 2007. Kevin’s role is to restructure all culinary operations from building new kitchens to creating a culinary school within the private member club. Kevin has recently reached out to the Farmington High School Culinary program to help further educate students with hands on experience at the club and teach the importance of using locally farmed foods. Kevin has aggressively been involved with the Department of Agriculture “Farm to Chef” program which helps consumers realize the wonderful bounty of food grown locally in the State of Connecticut.

Chef Kevin’s culinary talents have been viewed on numerous television shows and magazines. Kevin has a weekly cooking segment on FOX61 Hartford and recently finished runner-up on Chef Gordon Ramsey’s “Hell’s Kitchen” season 6.