The personal website of Chef John Brand
Sunday June 3rd we will host the 2nd dinner event of 2012 at Peeler Farms outside of Floresville Texas. Tickets are still available at Slow Food South Texas. #210.888.0853 ; ; Passed Smoked Medjool Dates, Cave Blue Cheese and Candied Bacon Black Garlic Deviled Eggs Chicken Liver Pate with Rhubarb and Peppercorn Gelee Agua Frescas …
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WELCOME http://www.farniente.com
http://www.roundpond.com Round Pond Estate Wine Dinner Thursday, June 9, 2011 Cocktail Reception Passed Hors D’Oeuvres 2010 Sauvignon Blanc Fredericksburg, Texas Rabbit Sweet Corn Agnolotti, Crispy Guanciale, Bluebonnet Pea Tendrils 2007 Nebiolo Oxtail Consommé Black Truffle, Bouquetiere Vegetable Pearls, Foie Gras Crostini 2009 Napa Valley Cab Cabernet Sauvignon South Texas Antelope Juniper, Rosemary, Parsnip and Rhubarb …
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Stag’s Leap Wine Cellar / Llano Estacado Wine Dinner May 12th Reception Sauvignon Blanc 2008 Napa Georges Bank Skate Wing Caramelized Cippolini, Braised Romaine, Pickled Lentilles du Puy Cider Bacon Vinaigrette Chardonnay “Karia” 2008 Napa & 2009 VIVIANA by Llano Estacado Lavender Honey Lacquered Breast of Sonoma Duck Black Garlic and Sticky Toffee Custard, Carrot …
Sweet Pea Soup Grilled Artichokes and Prosciutto Focaccia, Goat Cheese and Spiced Olives Warm Spinach Salad Duck Confit, Brie, Cranberry, Mandarin, Beignets Crispy Lockhart Texas Quail Fig Mustard, Prosciutto, Walnuts, Blue Cheese Caesar Salad Romaine, Black Truffle and Tarragon Caesar Dressing, Brioche and Cage-Free Egg Heirloom Tomato Grilled Avocado, Texas Olive Oil, Local Arugula, Sea …
Sweet Pea Veloute Dungeness Crab with Meyer Lemon and Dill Risotto Warm Spinach Salad Duck Confit, Brie, Cranberry, Mandarin, Beignets and Pine Nuts Country Fried Texas Quail Fig Mustard, Prosciutto, Walnuts and Blue Cheese Hearts of Romaine ‘Caesar’ Black Truffle Tarragon Dressing, Brioche and Egg Heirloom Tomato Salad and Grilled Avocado Texas Olive Oil, Local …
Foraged Wild Mushroom Porridge Natural Farro Dungeness Crab and Celeriac Bisque Warm Spinach Salad Duck Confit, Brie, Pomegranate, Beignets and Pine Nuts Country Fried Texas Quail Stuffed with Fig, Prosciutto and Blue Cheese Hearts of Romaine ‘Caesar’ Black Truffle Tarragon Dressing, Brioche and Egg Heirloom Tomato Salad and Grilled Avocado Texas Olive Oil, Local Arugula, …
Dungeness Crab and Celeriac Bisque, American Caviar California Abalone in the Shell, Scallops, Sea Beans, Marcona Almond and Romesco Foraged Wild Mushroom Porridge, Natural Spelt Hawaiian Kajiki and California Sea Urchin, Grapefruit, Avocado, Salsa Verde Australian Waygu Beef Tenderloin and Creekstone Braised Beef Terrine, Organic Carrots and Dandelion Prime Rib of Colorado Lamb, Smoked Niçoise …
new menu idea, but more savory....
Chef John Brand 