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At Fearrington House Restaurant
March 25, 2013 2:57 PM | By Our Somms | No Comments
Chefs Tom and Thomas recently acquired some Wagyu Brisket, and what better way to use it than for a Reuben? Of course, no ordinary Reuben would be enough for them, they had to make it all fancy and beautiful! I’ve never seen cleaner amuse bouche plates after our guests were through with them…
Our Pastry Chefs didn’t want to be outdone that day, so they also made a tasty pre-dessert. They made a Brown Sugar Panna Cotta with Grapefruit Espuma and Cranberry Gel, topped of with some crunchy Dark Chocolate Crumble. The grapefruit espuma was tart, balanced off with the delicately sweet and silky panna cotta. The chocolate crumble gave this little treat a playful textural component as well. Yes, it is dessert on to itself.
Hats off to our kitchen team once again!