Blue’s Dinner Club Season 6: Chef Justin Encore
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
Foie Gras Cream Puff : Justin’s Daring Attempt at a Corndog
Stewed Raisins, Almond Debris, Vinegar Powder : Salad, Mustard
Prosecco, Candoni, Veneto, Italy
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
“Take5” Nut Ball, “Mounds” Bon-Bon
Tawny Port, Ramos Pinto, Douro Valley, Portugal
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