Recipe: Champagne Jelly with Golden Raspberries
While we're always game to kick off a meal with a glass of Champagne, we also love the idea of letting some bubbly spill into the dessert course. In this ethereal treat from chefs Scott Crawford and Steven Greene, Champagne is set into a shimmery, pearl-toned gelée, then garnished with a dab of crème fraîche and golden raspberries, which are milder in flavor than their red cousins. Get the recipe here.
On the Menu: North Carolina Luxury
A calming oasis just outside Raleigh, the magnificent Umstead Hotel and Spa is a much sought-out destination for food-savvy travelers. At Herons, the hotel’s elegant eatery, executive chef Scott Crawford, a 2011 JBF Award semifinalist, and chef de cuisine Steven Greene fuse art and nature in their locally sourced and strikingly presented Southern-inflected menu.
The duo will bring their oh-so-lovely cuisine to the Beard House this Friday; take a look at the menu below, then click here to make a reservation.
Hors d’Oeuvre
Yuzu Explosion with Cilantro, Peanuts, and Spices
Champagne Jelly with White Raspberries and Mint
Bay Scallops with Lime Oil and Basil Flowers
Pairing: Champagne Bollinger Special Cuvée NV
Dinner
Sunchoke Vichyssoise with Dungeness
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