Last weekend we had the honor of cooking a ten course menu for some amazing people, including Neil DeGrass Tyson, at the beautiful Squam Lake in New Hampshire. Here are some impressions of this amazing event.
Left to right: Chef Blake Becker, Neil DeGrass Tyson and Chef Brian Roland
Intermezzo Effervescent Watermelon – Cherry Balsamic Pipette, Cambazola, Pecan
Maine Lobster Mini Rolls Tarragon Sherry Aioli, Butter Toasted Brioche Bun
Strawberry & Spinach Salad – Frozen Aerated Blue Cheese, Spiced Walnuts, Burnt Florida Orange, Fennel Pollen, Strawberry Gelée, Avocado, Cucumber Flowers, Apple Chips
Pan Seared Jurgielewicz Farms Duck Breast –Fiddleheads, Gray Morel Mushrooms, Radishes, Peter Wilcox Potatoes, Red Ribbon Sorrel, Crispy Duck Prosciutto, Tableside Huckleberry – Jasmine Tea Jus
Roasted Wagyu Beef Tenderloin – Crispy Truffle Fried 63˚ Egg, Maldon, Whipped Parsnip, Grilled Asparagus, Bordelaise Paint
Duet of Sweet Cravings
Apple, Ginger / Caramel Cake – Maple Cream Cheese Frosting & Cinnamon Apples
Limoncello Parfait Greek Yogurt – Vanilla Bean Panna Cotta, Limoncello Curd, Macerated Strawberries, Honey Powder, Candied Almonds
