Quiet a while ago, April to be exact, I was invited to a luncheon at Charlie Trotter's to celebrate David Waltuck's latest book, "Chanterelle: The Story and Recipes of a Restaurant Classic." The lunch was carefully planned with seven recipes from the book.~Chilled White Asparagus Soup with Smoked Salmon
~Crab Ravioli with Almond Oil & Avocado (shown here)
~Cod with Pigs Feet, Manila Clams & Fresh Herbs
~Sweetbreads with Sherry Vinegar & Wild Mushrooms
~Braised Pork Belly with Apple Cider & Root Vegetables
~Ken Hom's Fruit Compote
~Fig & Goat Cheese Tart with Huckleberry Ice Cream
Waltuck's master sommelier Roger Dagorn also was at the lunch to talk about Chanterelle's wine program.
The combination of Waltuck's food and Trotter's service provided a perfect combination for a wonderful afternoon ... as is the usual outcome when dining at Trotter's.
Happy Eating! Mr. Foodie
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