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hello!
Happy New Year and welcome to feast's January cuisine of the month newsletter.
Every January the wine growers of Burgundy celebrate and give thanks to their patron, Saint Vincent. Legend has it that one day St. Vincent stopped at a vineyard to chat with one of the growers. His donkey started nibbling the young shoots on the vine. As a result, the crop was far more productive the following year! We thought we'd share in this celebration by making Burgundy our cuisine of the month. Now is the perfect time to enjoy winter's earthly ingredients at their peak, prepared by feast in this revered French tradition.
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season's best: fresh heirloom carrots
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buy
Look for Weiser Family Farms at many of the larger farmer's markets around town, including Santa Monica on Wednesday, Saturday and Sunday, and Hollywood on Sunday. To judge the best carrots, look for dark green foliage and bright flesh.
store
Cut the foliage off the top of your carrots. Use the greens within a couple days for juice, garnish, or to enhance a salad. Carrot roots will keep in the refrigerator for 2 to 4 weeks. They stay crisp longer if stored in a plastic bag. If the carrots get a bit limp, they can usually be restored to some crispness by soaking them in cold water for about 30 minutes.
serve
Braised with wine + fresh dill, heirloom carrot tempura, caramelized and wrapped in prosciutto, heirloom carrot soufflé, pickled with ginger + onion, sautéed with garlic brown butter + fried parsley
cook
Dijon Glazed Heirloom Carrots Serves 4
1 lb. trimmed and cleaned baby heirloom carrots
1/2 c. water
3 tbsp. unsalted butter
2 tbsp. brown sugar
1 tbsp. Dijon mustard
1/2 tsp. ground ginger
1/4 tsp. salt
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In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until desired tenderness. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt; cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat.
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what's cooking
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st. vincent wine + hors d'oeuvre soireewild mushroom + caramelized shallot flat bread dijonnaise
pheasant + armagnac pate, fresh baguette + toppings cocquille st jacques, scallops baked in their shells with béchamel
escargots bourguignon with sweet butter, garlic + parsley chevre + fingerling potato gratin family style supper bourguignongrilled radicchio, bleu cheese + walnut salad
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free range poussin au vin
beef bourguignon, porcini gravy + garlic confit
fennel, tomato + gruyere gratin
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mashed bay scented dutch oven potatoes
champagne + honey glazed baby heirloom carrots
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chocolate gateau, blood orange vanilla bean reduction january luncheoncroque monsieur, ham + cheese baked sandwiches
duck + caramelized pear crepes
grilled zucchini, sweet pepper + spinach torte
* field green salad, haricot vert, fresh mushrooms, dijon vinaigrette
roasted beets with shaved fennel + tarragon
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cafe au lait pot de crème Our menus are created using the best, fresh seasonal ingredients. To ensure premium quality and availability, orders must be placed 24-hours in advance. Contact us for personalized menus reflecting your event theme, culinary tastes or budget. Special dietary requirements can also be creatively accommodated. |
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details...
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our favorite cocktail this month: sugared lillet cocktail3 La Perruche sugar cubes
dash Angostura bitters
1/2 by 3/4 inch strip orange peel
1 ounce Lillet blanc
4-5 ounces chilled Champagne or sparkling wine
Drop sugar cubes into a champagne flute and add dash of bitters. Squeeze orange peel and mist inside of flute, then run it over the rim of the glass, then drop peel into the glass. Add Lillet, then slowly fill to the top with champagne. Makes one cocktail.
great ideasFallot Dijon mustard is packaged in charming pails with French art deco style labels. At a recent dinner party we created centerpieces of empty Fallot mustard pails filled with fresh herbs, savoy cabbage and rainbow chard. Following the party guests took the pails home to enjoy in their own kitchens
feast loves...
Monsieur Marcel; offering a selection of exceptional French, domestic and private label artisanal foods & wines. An extensive imported cheese selection, fois gras, truffles, unmatched charcuterie, along with French table linens and cookware, are just a few examples of what can be found on their shelves. Located at the original Farmer's Market on 3rd and Fairfax, Monsieur Marcel also has a private wine room, providing wine pairing classes or a private wine tasting to help in selecting the best wine for your next event. www.mrmarcel.com
contact us
We build our business on referrals from our clients. We value our relationship with you, and appreciate the opportunity to stay in touch. Please think of us for your Super Bowl viewing party and for any special celebration on your calendar, and for your business catering needs. And, if you have a friend or colleague whom may need a caterer, please tell them about us. We can be contacted at 310-568-8600 or by email. And as always, feel free to visit our website. We look forward to hearing from you very soon.
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bon appetit!
Harvey Slater + your friends at feast
  
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