Lula Cleans House

Getting ready for winter means clearing out space in one's pantry for all the winter staples that must keep through the leaner months. Lucky for us Chicagoans in the know, at Lula it means playing around with extra pork bits and fall harvest leftovers.

Monday 11.09.09

Course 1: Pork consomme with crispy pork belly and smoked trout dumplings

Preliminary Pairings: NV Joseph Perrier Brut Royale, 2007 Prager Gruner Veltliner Fiederspiel

Naturally, as soon as I heard the word consomme the "wine pairings" section of my cerebral cortex zoomed into overdrive. French, surely, with clean flavors and balanced acid. The inclusion of smoked trout dumplings in the garnish, however, threw a bit of a curveball into the proceedings. It's been awhile since I broke out the bubbly at Farm Dinner, and smoked fish and sparkling wine are a classic combo, so I figured we'd test drive old Joseph P (or J-Pee-Pee, as one Lula staffer once dubbed him) to make sure he's still up to snuff. Also, keeping in mind that a table full of Lula line cooks and their favorite bartender would be joining us, I figured it was as good a night as any to get a little celebratory. Having since dispensed with my go-to consomme pairing (the Domaine de la Folie Rully Blanc), I turned to my clutch "pristine flavors" wine--Prager GV Federspiel--as a still alternative.

It's always nice to have extra pork scraps lying around. Hints of apple and maple flavored the consomme, and maple cured pork belly was crisped to order and layed in the bottom of the empty bowl (you know, Lula Soup-style). Finally, the twist: rather than smoking the belly to add that "bacon-y" flavor, the strips were left unsmoked and the "bacon-y" flavor was lent by the smoked trout, which was made into a mousse and blanched like little gnocchis. A salad of radicchio, chive, and chervil was lightly interspersed as an additional garnish, and paprika salt added a bit of earth and bite.

J-Pee-Pee was a no brainer--super toasty and dry flavored on the palate, with a contrasting juicy mouthfeel to cut through the fat of the pork stock and belly and the pungency of the trout. The slight fruit allowed for a bit of floral spice to come out when interacting with the paprika. Prager was also delightful and perhaps a bit more challenging with slightly more pronounced citrus fruit to add an extra element of flavor. Also, a wine with such crisp, balanced acid provides such a necessary complement to the heartiness of a pork based soup with additional fatty aspects.

Favorites: J-Pee-Pee AND Prager GV

Course 2: Grilled arctic char with peeky-toe crab-celery root fritters, apple, and turnip

Preliminary Pairings: 2007 Domaine Merlin Cherrier Sancerre, 2007 Bertrand Ambroise Bourgogne Rouge

An interesting fact: arctic char is a sustainable choice. Cool. About the dish: The char was grilled on one side while basting on the other in a yummy butter-celery-onion-herb mixture, so one side retained a "grill-y" flavor while the other, a more "poached-y" one. Green Acres turnips were cooked sous vide and laid willy-nilly (in an arty way) on Puy lentils cooked in chicken stock and studded with mirepoix for flavor, texture, and color. Peeky-toe crab and yukon potatoes were rolled with horseradish, cayenne, a bit of bay leaf, and beer-battered and fried to a golden crispness and rested atop an onion-soubise style aioli (are you getting this?Lula does crab cakes!) Finally, a chopped salad of Grannysmith apples and celery root was dressed in verjus, horseradish, honey, and mustard and lent mellow acid and tang, not to mention fresh-fruit texture and sweetness.

Domaine Merlin Cherrier Sancerre is Loire Valley all the way with its honeyed green apple and slightly sulfuric chalky minerality. All the lovely acid in Cherrier truly complemented Course 2, especially the aioli-fritters part, and the flavors didn't do any harm either, as green apple was a major component in the salad and a major player in the palate of the wine. Interestingly, old Bert Ambriose was a leeeeeeeeeeetle bit too tannic for the char dish, (usually BA's soft, soft tannins don't become too pronounced) but the flavors were right on--light juicy fruit corresponding well with the meatier char and mellower crab. (Incidentally, BA was absolutely perfect with the consomme, further proving my assertion that all you need with clarified broth is a wine from Burgundy).

Favorite: Sancerre

Course 3: Klug Farm Cortland apple strudel with preserved cherry ice cream and Calvados

Preliminary Pairings: Innocent Bystander Muscat, NV Vin du Bugey-Cerdon

Baklava-style strudel, with as many sweet-pack preserved cherries as Melissa could muster into a single plate. Preserved cherries everywhere!: in the filling, the gastrique, in the compote! All delicious. Apple spice cake crumbs bolstered up the strudel-filling and calvados added a bit of heat and tang. What better wine with cherries than . . . . you guessed it! Bugs! Haven't seen him since we killed the wabbit this summer. Well, Bugs didn't disappoint; just have it sometime with cherries and you'll see what I mean--the same flavors. Innocent Bystander Muscat was also delicious--a little lighter, sliiiiiiiiiiightly less sweet version of Vin du Bugey that essentially covers the same bases. Deeelish.

Favorites: Both!

Do me a favor and come in with friends, order a bottle of Sancerre and eat the Char. It's somthing special.

Yodel-Ay-Hee-Holladays Are Approaching!

Seems like just yesterday I was waxing on about autumn in Logan Square, and the hot days and cool nights. Well, post-Halloween everything seems a bit more wintery, including our culinary proclivities. Despite my certainty that 97.9, Chicago's favorite Lite FM station would already be broadcasting its "All Christmas All the Time" programming (as if on November 1st little magical elves take over the radio, burn all the Belinda Carlisle, and replace the albums with Bing Crosby and Burl Ives) it seems that our little town isn't quite ready for the sparkly white canopy of Yuletide frost that I'm already eagerly anticipating.

Of course November brings its own brand of holiday cheer with that controversial little number we alternately like to call Thanksgiving, The Harvest Celebration, or Let's Ignore the Fact that Early American Settlers Pretty Much Committed Genocide. Either way, when a pork chop makes an appearance, you know dinner's going to be good.

And naturally (as I did in September) I'm getting ahead of myself by already gearing up for the holidays. It's just that there was an undeniable air of things to come on Monday night and I couldn't help but imagine us all gathered around the hearth, warming our nip-bitten hands by the fire, and generally enjoying the warmth of friendship, good food, and good booze.

Monday 11.02.09
Course 1: Risotto with romanesco cauliflower, guanciale, farmstead cream, and arugula from Green Acres Farm

Preliminary Pairing: 2007 Jean-Luc Colombo Cotes du Rhone Blanc La Redonne

Did you know that there are more kinds of risotto rice than simply arborio? Jason used the "sleeper hit" vialone nano rice for this risotto--a more refined, delicate grain. Housemade cultured butter and Green Acres arugula, folded into the risotto, provided richness and a little bite. Romanesco cauliflower looks like "broccoflower" or "cauliccoli" (which doesn't sound so good) and aesthetically recalls the spikes on a Triceratops (yes? anyone?). Again, a very delicate mouthfeel and flavor without all the bitterness of broccoli or the dryness of cauliflower. Crispy guanciale added texture and savory aspects while parmesan and cultured cream again upped the richness factor. Juuuuuust a touch of lemon juice lent the necessary balancing acid and tang.

So I was sure that Colombo (everybody's favorite loveable curmudgeonly private detective roussane/viognier . . . sigh. Just kidding.) would totally work here. Wrong! Too much honeysuckle and petro, and tart, tart citrus fruit, and not enough juicy fruit to back it up. Bummer. It was just a little too bitter, a little too sour, and a little too tart for the delicate and savory amalgam of flavors in the risotto. Moving on. The Chinon (originally meant as a contender for Course 2) saved the day here, with it's gigantic juicy mouth of stone fruit and slately minerality stealing the show. Absolutely a lovely match for the slight lemon aspects of the dish, and truly clean and palate-cleansing when tasted with the salty, heady guanciale and parmesan cheese.

Interestingly, I thought that Colombo would pair better with the lemons, after all, citrus is part of his flavor profile. Perhaps a more pronounced lemon flavor in the dish would have served Colombo better, because his citrus components overpowered those of Course 1. Live and learn. Arugula is very difficult to pair with red wine (again, a bitterness issue) and both of our red contenders possess slightly too much tannin and spice to allow arugula to shine.

Favorite: 2007 CD Chinon


Course 2: Slagel Farm pork chop with mutsu apple and swiss chard baked in house-made phyllo, celery root puree, and pork jus

Preliminary Pairings: 2007 Couly-Dutheil Chinon Blanc Les Chanteaux, 2007 Saint Gregory Pinot Meunier, 2007 Stoller Family Pinot Noir

Ye Olde Porke Choppe. Tricky, because ordinarily my go-to would be a riesling, especially given the apple-swiss chard-celery root combo, but I was truly curious to see what Chinon would do. First, about the dish: the chops were brined in brown sugar and allspice, sugar, and thyme, and then roasted, and sat atop a lovely salad of swiss chard stems and celery root which were dressed in a horseradish vinaigrette to add a bit of balancing bite. On the side, a strudel-esque invention of phyllo dough (made in-house) wrapped mutsu apples, swiss chard, and raclette cheese, and underneath, an olive-oil celery root puree. I mean, swaddle me in cashmere and sleigh-ride me through Rhineland. Are you kidding? It's like Sound of Music meets Heidi (Klum, that is) if her costumes were commissioned by Juicy Couture. Wait, what? You just had to be there.

So CD (which is quickly gaining status as another Chameleon fave) was all green apple and juicy honey with the pork chop, doing wonders with the sugary brininess of the chops and balancing the earthy-grassy aspects of the celery root puree and bitterness of the chard. Pinot meunier (as we all know) is like the goth cousin of pinot noir and the Saint Greg's brooding dark fruit and zippy spice was quite challenging and lively with Course 2, standing up to the chard and tempering the salt and fat in the pork chops. Stoller Pinot Noir, which I pulled in case we sold out of Saint G, ended up as the dark horse of the night, with the savory-soy sauce characteristics in the palate adding a non-fruity counterpoint to the apple strudel and the light, curranty fruit lending a complementary flavor profile.

Favorites: CDChinon, Stoller


Course 3: Pinenut tart with white cornmeal, meyer lemon, and olive oil ice cream

Preliminary Pairings: 2007 Pacific Rim Vin de Glaciere, 2006 Kracher Berenauslese Cuvee

It's widely known about Lula that Jason Hammel eschews olive oil ice cream. "It's so . . . 2002." Well, lucky for all of us, Melissa used some Ligurian stuff that possesses slightly less grassy aspects than your usual, so what comes through in the ice cream are the lovely green, vegetal characteristics of the oil. When combined with Meyer lemon, eggs, and cream, the result is (again) delicate, refined, yet complex in flavor while deft-handed in texture. Really lovely. It accompanied a 3 Sisters Organics' cornmeal crusted meyer lemon tart studded with whole pinenuts, and light but confident use of that crazy mugolio (the nectar extracted from pine cones) lent just enough zippy herbaceousness. Meyer lemon curd and mugolio dotted the plate as well.

Kracher Berenauslese was simply too honey-fied for this dessert and really rather drab. Not enough citrus, in my opinion, to stand up to all the Meyer lemon. Pac Rim, with all of it's fancy flav-r-ice citrus-ness stepped in and did the trick, adding the requisite amount of sugary balance and tangy counterpoint.

Favorite: Pac Rim

Sadly I think this was a one-off, but stay tuned . . . Winter season promises to bring us hitherto unforseen ways to eat well at Lula while the rest of the world dines on canned soup and green bean casserole. We've got the wines open, so come on in and taste!

Better Late than Never

Faithful Readers (hi, Mom . . . I know it's been a few days . . . well, I've been busy! Ach, lemme write this thing! . . . )

Anyway, I apologize over the lack of punctual blog-posting after Monday. I've been up to my eyeballs in wieners (and if you want to know what I'm talking about, stop by Not Doug's, ahem, Lula Cafe on Halloween, starting at 6pm. I'll say no more). 

I don't have time this week to write a full-on debriefing of Farm Dinner and the corresponding wines. Here's a rundown of the courses and our pairings / favorites, in case you decide to come on in and taste some. All three Farm Courses are on the specials menu now and will be for a few weeks.

Monday 10.26.09

Course 1: Green Acres Farm beets with baked ricotta, pistachio, white anchovy, and meyer lemon vinaigrette

Preliminary Pairings: 2006 D'Antiche Terre Greco di Tufo, 2007 Couly-Dutheil Chinon Blanc Les Chanteaux

Favorite: CD Chinon Blanc

Course 2: Slagel Farm lamb with grilled loin and smoked leg, crispy potatoes, quince, baby leeks, and smoked pepper

Preliminary Pairings: 2007 Ladairo Mencia, 2007 La Posta del Vinatero Bonarda

Favorites: Ahh!  I wish I could talk about 'em. Let's just say that the Mencia was so regionally perfect, in terms of flavor profile, that it won by a millimeter. The Bonarda, a really special Argentinian Zin-like jam-bomb, is a lovely, lovely wine that deserves a blog all on its own. It was delicious, if sliiiiiightly overpowering, with the lamb.

Course 3: Brown butter cranberry, caramel, and praline pecan ice creams

Preliminary Pairings: Warre's Tawny, Alvear Solera

Favorite: Alvear

That's it! It's like "micromachines" blog. Anyway, I'll be back in full swing next Tuesday, my hot dog costume safely tucked away in my closet, ready to tackle Farm Dinner pairings anew.

Lula Gets Wierd but We Like It

Sometimes Chefs just want to play with cool ingredients and have fun with cooking. I think Farm Dinner last night exemplified what makes Lula's brand of cuisine so enticing: esoteric (Mom, I know you're cringing) centerpieces made accessible when coupled with farm-to-table sensibilities and artistic expression.

Monday 10.19.09
Course 1: Grilled baby octopus with spaghetti squash, bordeaux spinach, house cured lardo, capers, and cranberry vinaigrette

Preliminary Pairings: 2008 Domaine du Tariquet Sauvignon Blanc, 2007 75 Wine Co. Sauvignon Blanc, 2007 Tenuta Garetto Barbera d'Asti In Pectore

Baby octopus is, in the main, fairly straightforward--slightly mouthy in texture, with a definite seafood flavor. Lemon and octopus are constant companions, as with many other fish--high acid and slight astringency cuts through the fishy flavor and texture. Last night, lemon took the form of a neat-o puree as the base for the accompaniment to the octopus--a mosaic (thanks, Mike) of local raw cranberries, spaghetti squash, pinenuts, and fines herb sat underneath the baby octopus interspersed with Werp Farm Bordeaux spinach (dressed in a warm cranberry vinaigrette), cranberries, plumped raisins, and tangy capers. Finally, house cured lardo dotted the dish, adding salty richness and depth of flavor (it is a testament to Lula Cafe's popularity and Jason Hammel's pied piper-esque abilities for folks to follow him blindly into the world of dry cured pork fatback. I'm just sayin'.).

So anyway, with lemons on the brain, I pulled Lula Farm Dinner fave 75 SB to pair with the octopus dish, counting on its (all together n0w) high acid and lovely citrus flavors to complement the lemon puree, cranberries, and lardo, and the refreshing qualities of 75 to stand up to the seafoodiness of the octopus. I also wanted to try Tariquet, which we always serve BTG at Lula and which I thought might be a fall-back in case we sold out of 75. Tariquet possesses many similar qualities to 75 but with a less refined air (a younger wine, and less expensive)--the citrus not as mellow, the acid more effervescent (which isn't always a bad thing, but in the case of Tariquet speaks to a case of unbalance). Finally, we've loved TG Barbera with capers before and I couldn't resist test-driving in again with the capers on Course 1.

All the acid and lemon stuff worked as predicted with both SB's, but with a small twist: 75, which I was sure would remain as crisp and refreshing as usual, changed in the mouth and took on a creamy consistency, almost like a malo-chardonnay. Why? Perhaps the lemon puree or the lardo muted the high-acid qualities a bit and the fat in the dish overpowered 75's ability to cut through. Tariquet, whose flavors appeared a tad unbalanced in comparison with 75, suddenly became a more elegant, clean-tasting wine when drunk with Course 1. Hm. The harsh citrus tasted softer, and the acid seemed less over-the-top. Awesome. Finally, the TG Barbera made it all come together, with its delicate red fruits and integrated tannin, plus violet-y spice, tasting delicious with the amalgam of flavors in the octopus dish. I would be remiss not to urge each and every one of you to try TG with a caper. Perfect harmony.

Favorites: Tariquet for white, TG for red

Course 2: House made cavatelli with black mission figs, black olive, braised pork cheek, feta, and cipollini agridolce

Preliminary Pairings: 2007 Tenuta Garetto Barbera d'Asti, 2006 D Cubed Napa Valley Primitivo

Ah, braised pork face. I mean cheek. What earthy, gamey flavors you lend, yet what richness, what comfort? Truly lovely here, with the sweetness of the figs providing a counterpoint to the earthiness of the Slagel Farm pork cheek, black olive and cipollini agridolce (with lemon vinegar and cardamom) adding tang, zip, and savory, sheep's feta adding fat and depth, and handmade yogurt in the cavatelli rounding out the dish with grassy, slightly sour components.

TG Barbera, with all of its elegance and austerity, was simply too prim and proper to hang with the cavatelli. Not enough gusto, not rustic enough. D Cubed Primitivo, however, brought the rock with a heady combo of dark plummy fruits, sexy spice, leather, and tobacco, not to mention a knock-your-socks off structure of juicy fruit backed by eye-opening tannin. The cavatelli dish was deceptively rich, I think, light in color with tiny dots of black (olives and figs) and pure white (feta) but the pork cheek hiding inside added so much powerful flavor that the Primitivo stood up with flair.

Favorite: D Cubed

Course 3: Bitter chocolate meringue tart with mocha ice cream and espresso bark

Preliminary Pairings: 2004 Novaia Recioto della Valpolicella Le Novaje, 2006 Clos la Chance Late Harvest Zinfandel

Shortbread crust, dark chocolate ganache, Italian meringue, and mocha ice cream. Simple as that, yet an exercise in both power and delicacy, with the dark, bitter chocolate acting as the perfect foil for light-as-air meringue.

I was nervous about how the fruitiness of both late-harvest reds would taste with the mocha and espresso aspects of Course 3, but the staff and I were pleasantly surprised, as the bitter chocolate took center stage and both Novaia and Clos la Chance were able to perform to their best advantages. We liked Clos la Chance just a titch more, as the Novaia shows so much juicy red fruit but not as many deeper smoky qualities, it didn't quite "get there" with the meringue tart, while Clos la Chance's layered dark aspects provided a bit of a better match with the chocolate.

Favorite: Clos la Chance

Until next week, thanks for reading!

Falling Into a Bowl of Squash Soup: Splash, it's October!

Jason Hammel suggested that I call this week's blog "Falling into Fall," but the majority of the staff vetoed the title, deeming it a bit trite. Jason amused himself with the idea of me inventing a scenario involving myself tripping while wearing pair of 6-inch stilettos and sprawling onto the pavement--"Splat! It's fall!"--but I thought to soften the impact (both linguistically and emotionally) by landing on a pile of leaves (a much more autumnal image and definitely more cushioning for the extremities).

Anyway, passing over cranium-cracking asphalt or pillowy foliage, Lula continued its foray into harvest season with a beautifully rendered, completely vegetarian Farm Dinner last night. As bartender Dave remarked at the pre-shift meeting, the whole thing tasted like fall--all three courses served as a reminder of the bounty of the season.

Monday 10.12.09
Course 1: Spicy winter squash and white ale soup with pecan, cabot cheddar, pear, and maple gastrique

Preliminary Pairings: 2007 Prager Gruner Veltliner Federspiel, 2007 Stoller Pinot Noir

Jason / Lula Sous' soups are always little works of art, and if you've never experienced one, you should. I say "experienced" because getting a special soup is always truly interactive, from the presentation of a bowl devoid of actual broth but housing a tiny installation of carefully arranged delicacies, to the moment when the soup itself is poured, tableside, and the miniature diorama floats and swirls outward and to the top, integrating and dancing, morphing and melting, and creating a whole new dish before one's very eyes. It's almost like watching a flower open in high-speed video (remember those, on Sesame Street?).

Anyway, last night's squash soup was no different than usual, and a treat to behold and taste.The soup proper was comprised of pureed Green Acres winter squash (a French heirloom varietal), leeks, Belgian wittbier, and a dash of ancho chile (which added a substantial amount of mellow spice). Several slices of Cabot cheddar from Vermont nestled at the bottom of the bowl atop a maple syrup gastrique (thickened with pureed pumpkin, yum) and next to a pretty cool bit of culinary hocus-pocus: a maple-pecan "soil." Wha? Jason toasted pecans in maple syrup, then ground them with tapioca (a natural binding agent). Because of the saturation of the syrup into the pecans and the innate moisture of the tapioca, the crumbled pecans took on a soil-like consistency. Cool, right? And then, when swirled into the hot soup, the "soil" dissolved slightly to add another element of texture to the dish. Amazing.

As per usual, with Course 1 we look for high acid wines with slight minerality and clean fruit to complement the typical lightness of the dishes. The squash soup was particularly airy in texture, with the garnishes adding most of the weight and depth. Prager GV is such a good food wine and we liked its austere palate and juicy mouthfeel as a counterpoint and complement to the soup. The slight citrus component was delightful with the vegetal squash and tang of the maple gastrique, and the balanced acid cut through the fat of the cheddar cheese and pecans, as well as standing up to the mouthy quality of the squash puree. Prager had a bit of a wintry feel--sometimes whites with hearty food reminds me of Christmastime, like drinking riesling with pork loin or something.

Stoller PN was delicious as well and a bit out of left field--a dark horse, if you will. I chose it imagining that its many savory qualities (tamari, nuttiness, and a slight mushroomy earth) w0uld react nicely with the amalgam of flavors in the squash soup, and I was quite right. Stoller possesses just the perfect amount of tart fruit to balance its secondary characteristics and the duality of the wine delighted when tasted with the duality of the squash soup--the sweetness of the maple and the fat and saltiness of the cheese were interesting and complex partners with Stoller.

Favorites: Both! (I love it when that happens)

Course 2: Chestnut and potato "arancini" with olive oil poached black futsu squash, parsnips, frisee, and bitter apple

Preliminary Pairings: 2005 Avignonesi Rosso d'Montepulciano

Arancini are actually rice balls, but Sous Chef Mike did a bit of a bait-and-switch and used potato instead, resulting in super-tasty fried bits of starchy chestnut with parmesan and mascarpone cheeses for binding with a nice dose of paprika thrown in. Fabulous, and utterly original. Green Acres Black Futsu squash was poached sous-vide with olive oil and dusted with wintry baking spices, sliced, and placed artistically around the plate. Pan fried parsnips provided complementary flavor, and crispy parsnip chips lent crunch and texture. A small salad of frisee studded with pickled local crabapples added the necessary balancing tang, and a swoosh of a chestnut, honey, creme fraiche, rosemary, and espresso (of all things, you clever chefs) deepened the flavors and acted as a complex, earthy background to the clean flavors of the rest of the dish.

We were all very excited to taste the Avignonesi Rosso, which has been on Lula's list since forever but isn't a big seller these days. I've been dying to open it on a farm dinner for ages, but never felt the moment was right until the debut of the fried chestnut-potato balls and that brilliant chestnut-espresso business. The Avignonesi has a powerful but refined nose of black pepper, leather, and cedar, with slight notes of dark fruit, and I felt that those aspects would bring out the best in the chestnut-espresso swoosh and I was right! Layered, multifaceted and truly challenging, yet absolutely enjoyable. The Avignonesi is lighter on the palate than you might imagine given its heady bouquet, and the juicy fruit aspects complemented the vegetal characteristics of the squash in Course 2.

Favorite: Avignonesi

Course 3: Klug Farm apple spice cake with maple ice cream

Preliminary Pairings: Busnel Calvados, Vinhos Barbeito Madeira Boston Boal

A thick, dense apple cake, spiced with clove, cinnamon, nutmeg, and ginger, with a buttery brown sugary maple glaze atop a layer of just-right fall apples? Perfect. Melissa's maple ice cream is nothing to sneeze at, and the best part of the dish? A teeny-tiny crabapple, encased in house-made maple candy: mini candy crabapples?? What will she think of next? My suspicions were that madeira would provide just the right amount of caramely-nutty flavors to complement the baking spices and maple aspects, and still be sweet and fruity enough to partner well with the apples, and it didn't disappoint. Dave and Kendal tasted Calvados and the consensus was that the brandy cut through the dish and was slightly more palate-cleansing and the madeira buddied up to the cake and provided that wonderful mouth-coating dessert wine feeling. Mmmmm.

Favorite: Madeira, but we liked Calvados too.

Well, I'm off to enjoy the weather and maybe get a bike ride in before it snows. If you see a gigantic leaf pile on Kedzie Blvd that appears to be moving of its own accord, that'll be me trying to fish out the earring that I lost in there or my cell phone that fell out of my pocket or something.

And Another Tankard for My Horses!

I spear my first piece of rabbit sausage with my blood-stained dagger that I've just removed from the garter around my bulging, sweaty calf, and curse the Visigoths while wearing my horned battle helmet and brandishing a flagon of mead. Or, I'm a barmaid servicing hundreds of heroic Knights Templar just returned from delivering justice to another defector, thirsty and starving for food and attention from a fair lady. . . . (I never said I was a history buff, but I've seen Monty Python, ok?).

Huh? Well, let's just say that Monday's Farm Dinner was transporting in flavor and time, hearkening back to a bygone era of small mammalian foodstuffs and fowl as a centerpiece for the meal.


Monday 10.05.o9
Course 1: Rabbit mortadella with dried fruit mostarda, cultured butter, and traditional garnishes

Preliminary Pairings: NV Bele Casel Prosecco, 2008 Rudolph Muller Riesling Pfalz Shine, Great Lakes Dortmunder Gold Organic Lager

As we all know, mortadella is simply the fancy term for bologna, and traditional mortadella is always studded with some kind of nuts, usually pistachios. In this case, Gunthorp Farm rabbit loin and cinnamon accents comprised most of the mortadella, and Sous Chef Mike made cultured butter with a beautiful apricot tinted salt as an accompaniment (remember, cultured butter is the same fancy French stuff that rich people and foodies keep in their fridges to spread on their toast points). Plums, cherries, and raisins, a little dash of Patrick's magical mustard oil (which acts like wasabi on the sinuses), and Unibroue's Maudite Ale made up the yummy fruit mostarda, which Mike and Jason chose to present membrillo-style (fruit paste) instead of the usual spreadable jam-style. Finally, a lovely light salad of fines herbs and cornichons added the necessary acid and crunch to the plate and warm slices of hearty Fox and Obel pumpernickel and rye bread lent depth of flavor and herbal notes.

It's been awhile since we tasted bubbly with Farm Dinner and I always like doing a touch of sparkling with charcuterie--all that lively acid cuts through the fat so nicely, and usually complements the tartness, sweetness, and lightness of most accompaniments. Since mortadella is Italian in origin I thought demure little Bele Casel would be lovely and I was quite correct. Just the right amount of juicy fruit and crisp bubbles to match the fat and tang of the meat and cornichons, with a slight sweetness to pair up to the mostarda. Rudolph Muller Shine was a truly interesting pairing. A riesling from Pfalz, Shine tasted very fruity and off-dry when drank solo but with food showed much more pronounced minerality and complex flavors. Hmm. Muller was a bit of a wild card, but I was very curious and in the end found it engaging with Course 1. Finally, at Mike's suggestion we tasted Dortmunder Gold Lager and enjoyed it immensely--really, Dortmunder served Course 1 in the same manner as Bele Casel, with a crisp mouthfeel and bitter hops cutting through the mortadella and complementing the garnishes.

Favorites: All!


Course 2: Pan roasted duck breast with Jerusalem artichoke, Jayden winter squash, dates, and duck liver-leek roulade

Preliminary Pairings: 2007 Corvidae Wine Company Cabernet Franc The Keeper, 2006 Chateau Saint Andre Corbin St Georges-St Emilion

For me, the standout of this dish was the duck liver-leek roulade, simply for the creativity behind it. With an inkling to create a bone-marrow-esque piece as the visual focus of the dish, Jason made a deliciously decadent mousseline with the Gunthorp duck livers and calvados, cream, and onions. Braised leeks were rolled around a dollop of the pate, and the whole thing was crisped and placed upright at the center of a bowl and finished with date honey to truly imitate a bone bursting with rich, glistening marrow (can you see why my imagination zoomed where it did?). Anyway, the rest of the dish was no slouch, with the beautiful duck breast seared and sliced over caramelized Green Acres sunchokes and Jayden squash, and dates lightly spiced with red pepper. All of the vegetables were braised in calvados and licorice root and the liquid was used for a consomme, poured tableside, over the whole dish.

The Keeper was, as they say, a keeper. Heh, heh. Truly, a wonderful match. The Keeper is smoky, earthy, and velvety, with silky, integrated tannin and lush, dark fruit. Really, not much else to say, other than this pairing should not be missed. The Bordeaux, while absolutely fantastic, with a hint of violet and mint, crisp tannin and leathery earth, had a bit too much bite with the duck and lacked The Keeper's slight jamminess. All in all, slightly too dry and light-bodied. Ah well, it'll have its day.

Favorite: The Keeper


Course 3: Pumpkin oatmeal beignets with toasted oat ice cream

Preliminary Pairing: NV Chambers Muscat

Fried to order! Yes! Lovely Three Sisters Organic's oats served as a binding agent in the cake-style donuts and in the ice cream, and local pumpkins were cooked and pureed with cinnamon, ginger, nutmeg, and cracked pepper and provided the filling for the beignets. A lliberal application of pumpkin-butterscotch sauce garnished the plate. Chambers, a caramelly, slightly orange-spicy muscat from Australia looooooved this dish, from the butterscotch sauce to the pumpkin filling. Just the right amount of dark, brooding raisinated flavors complemented the oaty aspects of the beignets dish.

Favorite: Chambers

Until next week, my brethren!

Luxe Fall Layers

Maybe I'm obsessed with shopping, but to me, Farm Dinner was the gastronomic equivalent of this year's must-have early fall fashion staples: 3.1 Phillip Lim's gauzy, lightweight slub-style boyfriend t-shirt layered under a luscious, rich, chunky-knit Chloe sweater coat with Brian Atwood's gorgeous cognac-leather platform ankle booties. Sounds delicious, doesn't it?

Monday 09.28.09
Course 1: September market salad with chicories, apple, turnip, marcona almonds, fiore sardo, and goat milk yogurt dressing

Preliminary Pairings: 2008 Domaine du Salvard Cheverny Blanc, 2007 Couly-Dutheil Chinon Blanc Les Chanteaux, 2006 Monticello Vineyards Pinot Noir

So this salad was rare for Lula because of its (non) composition: a plate of greens, dressed, with fruit, nuts, and other ingredients interspersed. Generally, Lula's chefs like architectural or deconstructed salads (2007's potted confit beets, anyone?) but new Sous Mike continues to push the envelope and keep us on our toes by challenging our ideas of what we do.

The salad was light-as-air in texture and color with crunchy escarole, curly endive, and arugula, and raw shaved Nichols Farm apples and Werp's turnips; deceptively hearty, filling, and earthy, however, as the Swan Creek goat's milk lend heady, tangy grassy notes to the house-made creamy yogurt dressing. Marcona almonds, deliciously spiced with autumn-in-a-mouthfull cinnamon and ginger lent tooth and bite, while golden raisins (pickled in another fall-spice favorite combo of cinnamon, star anise, and green coriander) added acid and sweetness. Finally, in an inspired move, Fiore Sardo (Sardinian goat's cheese) was delicately shaved throughout. This brilliant addition of the smoky, rustic aspects of Fiore Sardo truly achieved balance and depth in the dish.

Unexpected happenings, wine-wise. I was fairly certain that C-D Chinon, known for its honeysuckle, stone fruit flavors and balanced slatey minerality (from the Loire, after all) would echo and complement the raisins and vinaigrette (which, in addition to the yogurt, was comprised of a fair amount of local honey for body) while balancing and tempering the earthiness of the goat flavors. Also, chenin blancs are nice with smoked cheeses due to the slight petrol notes on both nose and palate. Well, I was right, although the actual taste of C-D with the salad wasn't as mellow as I had predicted--both wine and food flavors changed a bit when tasted together, but in an altogether pleasurable way. It seemed that C-D enhanced the grassiness in the salad, which was nice, while fruit flavors in the wine seemed to slightly eclipse the minerality.

Domaine du Salvard was a wild card for me that did not pay off. I wanted to counterbalance the very flavorful, large-scale smells and flavors of the Chinon Blanc with a slightly cleaner, more austere option. I had originally pulled a pinot blanc but decided against it in the end, fearing that I hadn't gone too far opposite C-D. Salvard is still from the Loire so I figured simply a regional similarity would keep us from straying too far off the mark. A sauvignon blanc / chardonnay blend, Salvard is all citrus fruit and brine with the typical Loire wet stone. Very fruity and round in the nose, Salvard tends to be bright and tart on the palate--too much so for the earthiness of the salad. We actually tried Salvard first, and while quite nicely balanced at the start of a bite, the Salvard finished bitter and we vetoed it on the spot.

Finally, the dark horse of the three preliminaries of Course 1: Monticello PN. We loooooooved it. First of all, Monticello is new to Lula's list and already offered as a glass pour alternative to O'Reilly's Pinot Noir (which is younger, and more inexpensive). The staff and I are super-excited to sell Monticello, which is from Napa but feels refined like a Burgundy, with subtle dark fruit, savory herbs, and integrated tannin, while maintaining a juicy, food-friendly mouthfeel and balanced acid. I think the gorgeous velvety fruit-herb flavors truly balanced the goat yogurt's barnyard funkiness while matching the Fiore Sardo and complementing the spices in the almonds and raisins. YUM.

Favorites: C-D Chinon, Monticello


Course 2: Pan roasted Lake Superior trout with sweet potato pommes anna, caramelized broccoli, chorizo, and px sherry vinaigrette

Preliminary Pairings: 2004 Bodegas y Vinedos Conde de San Cristobal Tempranillo / Cabernet Sauvignon / Merlot

First we pulled on our gauzy t-shirt and now we need to dress for the weather with our toasty sweater coat. Folks, say hello to pan roasted lake trout with apples. A study in reds, Course 2 was beautifully presented and the flavors matched the artistry of the dish bite-for-bite. This trout had a pretty pinkish hue and a meaty texture (so much that some might have mistaken in for salmon) but a delicate, mild flavor that no salmon could ever hope to achieve. Basted in butter, chorizo, and garlic clove, the trout had the requisite crispy skin and sat atop local caramelized broccoli. On the side, the piece de resistance of pommes anna: sweet and wax potatoes layered lovingly with celery root and pear butter (red wine poached pears served as the base) took the place of a cheese in a gratin. Finally, a small but substantial-in-flavor salad of beauty heart radishes, purslane, caperberries, and dry cured chorizo, dressed in px sherry-pear vinaigrette, added acid, sweetness, crisp bursts of flavor and visual interest. I should say here that Course 2 really was a sight to behold, with colors and textures truly delighting the eye. Even in the salad, the patterns in the shaved radishes mimicked the striations and marbling in the chorizo. Cool.

It was the chorizo, in fact, that inspired my wine selection for the trout--Spanish cured meat as a theme throughout the dish? OK, let's try a Spanish wine. The San Cristobal is another Lula newbie and one of the best wines I feel I've tasted this year: Again, a little older vintage means mellow fruit and subtle, velvety tannin, and delicious tempranillo lends its spice and slightly darker fruit with mineral and herbal earth. Sweater coat, indeed. Let's wrap ourselves up in this one and sit by the fire drinking it, right? Anyway, San Cristobal's fruit did wonders with the pommes anna, the perfect-food-wine medium body (the Spanish are truly adept at producing food-friendly juice) balanced the fish, and the spice and mineral complemented the chorizo wonderfully. Deelish.

Favorite: San Cristobal


Course 3: Klug Farm poached pear with autumn ice creams

Preliminary Pairings: Warre's 10yr Tawny Porto, Alvear Solera Cream Sherry

Autumn ice creams: sweet potato lightly spiced with black pepper, ginger, and cinnamon, brown-sugar brandy ice cream studded with brown sugar-macerated raisins, and pear sorbet. Atop all of these, a brandy, cinnamon, ginger, root, and black peppercorn poached pear, with sweet potato and raisin compote and a brandy gastrique (more sweet than sour with just the slightest hint of vinegar for balance) around the plate. As if the dish needed more amazingly complementary flavors and textures, a brandy soaked semolina cake added a mouthy component. Writing about this dessert cannot in any way do it justice, but just imagine the luxurious, fabulous, sexy shoe-fetishistic pleasure of those color-so-deep-you-could-swim-in-it Brain Atwood cognac-leather booties and you can begin to get the idea. (Plus, cognac=brandy which is what Melissa used in the dessert . . . am I pushing the metaphor?)

But no cognac for pairing. Dave and Tracey tried Calvados but my suspicions were confirmed when they both agreed it was overpowering. I really wanted the Warre's to work this time, but no dice: too strong, again. Alvear proved itself again to be the most versatile dessert wine we seem to have on the list at Lula, which its lovely nutty, slightly caramely bright raisin flavors providing a perfectly balanced sweetness with the ice creams and semolina cake.

Favorite: Alvear (I swear, next week we won't even try it)

I'm fairly certain all these dishes will make an appearance in the next week. You must try Monticello, and please do yourselves a favor and if you miss San Cristobal by the glass, come in and order a bottle--really, it is the perfect autumn wine.