Chef Scott Serpas & TaylOrganics

March 15, 2010
St Patricks Day

Another event like no other at the cooking studio of Bradford’s on Bishop. Guest were greeted with origame shamrock nametags designed by Mak  and the walls were adorned with art from the Gregg Irby Fine Art Gallery.  Chef Scott tantalized our tastebuds with an amuse of candied pecan blue cheese sandwiches, liver pate crostini and his signature “Serp-itz” of a cheese and bacon crisp.  The evening began with an entertaining yet educational film called CUD where cattle farmer, Will Harris discussed grass fed beef.  Guest Farmer,  Neil Taylor was engaging and energetic about his farm and guest learned about his CSA and that he also sells grass fed beef!  Chef Scott Serpas used his produce to create a gastronomic feast on each and every plate of food we tasted.  Menu & Interview below.

First course
Hot Smoked Salmon English peas, baby beets, arugula
Suggested wine pairing: Luli 2008 Chardonnay, Santa Lucia Highlands
Second course
Maple Glazed Duck, Buttered swiss chard, hakurei turnips
Suggested wine pairing: Potel-Avrion 2007 Fleurie, Beaujolais
Third course
Braised beef short ribs, Spring onion, bacon & goat cheese tart
Suggested wine pairing: Paul Pillot 2008 Bourgogne Rouge, Burgundy
Dessert course
Strawberry lemon cake basil jalapeno syrup
Suggested wine pairing: A. Scherer 2008 Gewürztraminer, Alsace

Photos provided by Kitty Ray Swain