November 1, 2016
Every time I go to dinner at John Markus‘ house, he seems to up the ante.
Sunday night was no exception. In addition to his own super-fine ‘que, there was Chef Chad Brauze concocting an extraordinary array of dishes. It was, as everyone agreed, a completely spectacular feast.
It began with Chef Chad’s array of homemade charcuterie (made with mangalitsa pork from Mosefund Farms.) Those pickled carrots were also off the charts.
Speaking of carrots… these roasted Kyoto Reds were so good I ate half of them before anyone else had discovered how delicious they were
Slow roasted tomatoes with burrata
Sweet and sour cauliflower…
Charred Brussels sprouts with hits of sweet, salt, nut, savory….
an autumn salad
John’s unbeatable ribs….
and his slowly smoked beef
Because there simply wasn’t enough meat on the table, Chef Chad felt compelled to stuff a cabbage with lamb for this chou farci
That may seem like a lot, but there were a number of dishes I neglected to photograph. Oysters on the half shell. Beets with goat yogurt. A second salad. By the time we got to dessert I was in such a food fog I forgot to get a shot of the stunning deep dish apple pie and the enormous cheese board.
Happily, I stopped eating long enough to take a shot of this amazing cheese: Chef Chad laced it with white truffles, making a perfect coda to a memorable meal.
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