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G U E S T   C H E F   M A R C  Z I M M E R M A N

Monday, May 15, 2017

6:30pm Reception, 7:00pm Dinner

Some of you may know that Neal and Chef Anthony met as students at the Culinary Institute of America.  One of the most talented members of their class was Marc Zimmerman.  On May 15th, they will reunite for an evening of food and drink and you are invited to join us!  The promise of Zimmerman's skill has been fully realized as he is now Executive Chef of Alexander's Steak House in San Francisco.  He is among a handful of Kobe Beef specialists in the U.S. and is also the founder of Simpleton Brewing.  Marc’s prior experience includes working for such lauded chefs as Guy Savoy, Nobu Matsuhisa and Takashi Yagihashi.  His cuisine uses premium ingredients to form precise and elegant courses.  Anthony and Marc have collaborated on a sequence of courses for the evening that will be paired with wines from California selected by Neal.

RECEPTION

Hearth Fired Oyster with American Sturgeon Roe & Lindera Farm Vinegar

Bay Scallop with Wagyu Beef & Horseradish

Linden Vineyards, “Avenius”, Sauvignon Blanc, Warren County, VA, 2015

FIRST COURSE

Beef Heart Tartare with Pickled Black Trumpet Mushrooms,

Miso-Cured Ramps & Spring Garlic

Served with Beef Tendon Chicarones & Ponzu-Egg Dipping Sauce

Domaine Carneros, Sparkling Rose, Carneros, CA, Brut, NV

SECOND COURSE

Brined & Roasted Lobe of Foie Gras with Duck Fat Popover

& Huckleberry Preserves

Peay, “Scallop Shelf Estate”, Pinot Noir, Sonoma Coast, CA, 2014

THIRD COURSE

A Tale of Two Beefs:

Martin’s Farm Tomahawk Rack with Black Garlic Brown Butter Sauce

50 Day Aged Holstein Short-Loin with Uni Bearnaise Sauce

Served with:

Red Truck Bakery Sourdough Boule with Caramelized Tallow Butter

Hearth Roasted Spring Vegetables

Crispy Potatoes

La Jota, Cabernet Sauvignon, Howell Mountain, CA, 2013

FORTH COURSE

Beef Marrow Donuts with Lime Sugar

Marenco, Moscato d’Asti, Piemonte, Italy, 2015

$119 per person plus tax and service charge