Blue’s Dinner Club Season 6: Chef Justin Encore

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Blue’s Dinner Club Season 6 continued on Oct. 30 with an encore performance by Chef Justin Aprahamian of Sanford. A James Beard Foundation Award-winning chef, Justin kicked off last springs Dinner Club Season 5 “Yes, Chef!” with a fantastic dinner at Blue’s in February.

The encore performance started with a seasonal spin: all of the “Reception and Tasting” hors d’oeuvres incorporated leaves for Fall. Chefs Justin, Joe and Blue’s Executive Chef Erick then took us through a straightforward tour de force.

Our next event is The Grand Tasting on Saturday, Nov. 21, where we’ll have appetizers and A LOT more wine to try. We’ll have tastings of more than 70 wines and more than 100 total beverage selections, with all the wine will be available for purchases at retail-or-better prices, so you can stock up for the holidays or replenish your cellar. Enjoy 15 percent off cases of the same wine, and 10 percent off mixed cases. 6 p.m., $60, buy your tickets here at Blue’s – or online.

Season 6: “Yes, Chef! Pt. 2”

Justin Aprahamian : Sanford

Friday, October 30, 2015

Reception and Tasting

Stuffed Grape Leaves glee • Pickled Birch Leaves & Salmon Mousse saffron cauliflower •

Poached Chicken Sausage in Cabbage Leaves paprika aioli • Breaded Sausage Crépinette pickled chard leaves, creamy tomato sauce

Ercavio Blanco, Four Vines Chardonnay, 

C.H. Meritage, Vignerons du Mont Ventoux Rogue

“Culinary A-Fair”

Foie Gras Cream Puff : Justin’s Daring Attempt at a Corndog

Stewed Raisins, Almond Debris, Vinegar Powder : Salad, Mustard

Prosecco, Candoni, Veneto, Italy

Harvest Salad

Roast Pumpkin, Turnip Confit

Turnip Greens, Whipped Maple Meringue, Smoked Pumpkin Seeds, Beer Vinegar Gatrique

Brouilly, Chateau de Pierreux, La Reserve, Beaujolais, France 2011

Some Things Are Seafood

Charcoal Grilled Snake River Sturgeon

Fresh Herb Pasta, Marinated Black Mussels, Picholine Olive Salad

Vouvray, Marc Bredif, Loire, France 2013

Beef to Behold

Prime Steak Au Poivre

Red Wine Shallot Jam, Pomme Dauphinoise, Watercress, Demi

Cabernet Sauvignon, Carpe Diem, Napa Valley, California 2012

Trick or Treat

Candy Balls

“Take5” Nut Ball, “Mounds” Bon-Bon

Tawny Port, Ramos Pinto, Douro Valley, Portugal

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