This year has been a successful one on so many levels for the launch of Eric’s cookbook, Farm Fork Food: A Year of Spectacular Recipes Inspired by Black Cat Farm. Eric has been attending a steady stream of book signings. The local and national media has been paying positive attention. There has been a lot about which to be thankful. In addition to thankful, the word “celebrate” also comes to mind.
In the spirit of sharing that celebration, come join us tomorrow, Monday, December 8th, 6:30pm, at Black Cat Farm-Table-Bistro for our second cookbook celebration tasting dinner.
If tomorrow’s cookbook tasting dinner is anything like the first one, get ready for a succession of seasonal dishes from Eric’s cookbook, each interspersed with anecdotes from Eric and wine talk for those partaking of the optional wine pairing.
For those who would like a sneak peak of what to expect, following is the menu. While there is an overlap with the menu from the first dinner, all other dishes are new , so if you attended the first dinner, you have the opportunity to sample more from the cookbook.
Menu
Amuse bouche: Burdock root puree with Chrysanthemum greens and shiitake mushrooms
First course: Smoked trout with latke, horseradish, and watercress
Second course: Lobster quenelle with pork belly, broth, peas
Third course: Carrot confit , spanikopita, lemon, lamb confit
Fourth course: Sturgeon with blood orange, beets, salsify
Fifth course: Ribeye steak with celery fondant, capers, and horseradish
Sixth course: Brandy-poached fig tart with caramel and candied orange
Cost: $68 for Chef’s Tasting Menu (does not include alcohol, tax or gratuity). Cookbooks will be on sale and available for Eric to sign for $32.
Reserve your space by calling 303-444-5500.
