Heirloom Beets & Summer Truffles

From the “Tasting of Vegetables” menu at per se.

Slow Baked Heirloom Beets
“Bavarois” of Kendall Farms Crème Fraîche, Shaved Summer Truffle, Young Fennel and Bulls Blood Greens with Red Beet Reduction

Kendall Farms Crème Fraîche is pasteurized cultured cream with complex nutty flavors and gentle acidity, made with cream from Holstein cows and a patented heirloom starter culture.

http://www.frenchlaundry.com/
http://www.kendallfarmscremefraiche.com/

Mesquite Grilled Mexican Sea Bass

We grilled this fresh Sea Bass from Mexican waters then served it with a browned butter sauce made with lemon juice, capers, white wine, crème fraîche, and parsley.

At the Cal Poly Farmstead Cheesemaker Course last fall, we learned from Sadie Kendall, how crème fraîche helps to stabilize and add a luxurious texture and flavor to sauces. Thanks Sadie!

The Whole Enchilada @ per se NEW YORK CITY

I was saving this one. I don’t know why. Maybe because it was just so extraordinary? To be served a WHOLE FOIE GRAS to five of us was incredible. It was not on the menu, in fact, the menu read, ” Terrine of Hudson Valley Moulard Duck Foie Gras,” but Michael offered the whole enchilada and Don, of course, said yes. So here it is presented to us on a silver platter, simply, with fleur du sel and fresh herbs. Thank you, per se, for one of the most memorable dishes of a lifetime.