Chef Hector Santiago, Gum Creek Farms & Farmer Jeff
August 6, 2009
Lamb (Oveja) Head To Tail
For Food’s Sake gathering took place at the Cator Woolford Gardens at the Frazer Center. With it’s picturesque gardens and shady trees, guest were offered a touch of dignified elegance. The talented Chef Hector Santiago and the students of 180 Degree Kitchen served a twist of the unexpected with Oveja {Lamb} Head to Tail. A truly palate exploring Latin American dinner with an exotic Amuse and delectable courses such lamb loin with Honduran cous cous and Farmer Jeff’s tomatoes. The main course of lamb was prepared to perfection with Gum Creek Farms grass fed lamb that anyone can truly taste the difference! Farmer Jeff Collins explained the differences in organic and permaculture farming and the night finished with Hector tempting our palate once more with lamb in an unusual sweet form.
Amuse’
Queso De Cabeza Y Cuello En Montadito With Greens
Suggested wine pairing: Vega Sindoa Rose, Navarra, Spain
First course
Lomo De Cordero Crudo
Micro Diced Lamb Loin, Marmahon (Honduranian Cous Cous), Tiny Local Tomatoes, Sour Orange Confit,
Lime, Local Cucumbers & Herbs
Suggested wine pairing: Crios Torrontes, Argentina
Second course
Cordero Al Palta Choclo
Choclo Corn Ñoquis, Sharp Sheep’s Cheese, Basil
Suggested wine pairing: Ventisquero, Pinot Noir, Casablanca, Chile
Main course
“Piquito” De Cordero Al Padron
Funche De Platano, Pimientos del Padron Sauce
Roasted Local Tomatoes, Herbs
Suggested wine pairing: Ventisquero “Grey”
Carmenere , Maipo, Chile
Dessert course
Helado De Oveja Y Abeja
Sheeps Milk Cheese & Honey Ice Cream,
Vanilla Scented Lamb Nut “Beignets”, Cocoa Nibs
Suggested wine pairing: Casta Diva Muscat, Alicante, Spain
Photos provided by Kitty Ray Swain & Anna Haber
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