Red Door Supper Club Recap
Red Door Supper Clubs are back! Last night we hosted our first one since 2019 with the perfect summer theme of edible flowers. Willowdale Estate was made for entertaining, and it was wonderful to see our space filled with people connecting over a meal!
If you’ve never been, Willowdale Kitchens prepares a 4-course meal that is perfectly paired with unique wines from our dynamic portfolio. Here’s what Chef Kate had to say about the inspiration behind each dish!
Stuffed Squash Blossoms with Peaches, Prosciutto, and Chilies
“This is one dish where you are literally eating a whole flower! I wanted to start off with this to kick off the whole flower theme because the squash blossom is such a sign that the summer has started and all those yummy summer vegetables are ready.”
Summer Tomato Salad with Nasturtium Pesto, Pickled Cucumber, and Herbed Flatbread
“This dish uses every part of the peppery nasturtium. I unfused a summer verjus (green grape vinegar) with the flowers, and they imparted their flavor and beautiful color to the vinegar. I then used it in two ways: I pickled white cucumbers with the infused verjus and reduced it with a little sugar to make the pink verjus gastrique dots on the plate. I used the nasturtium leaves to make the pesto on the plate, pairing it with some basil, pistachios, and olive oil.”
Crab and Calendula Ravioli with Charred Lemon, Brown Butter, and Shaved Asparagus
“Calendula is often referred to as “poor man’s saffron” I used the flowers petals in the pasta itself to impart the beautiful golds and rusts into the dough, and I also used it in the filling, pairing it very simply with some lump crabmeat, ricotta, and some parsley and chives, to help the floral bitterness come thru. I then paired it with some shaved asparagus dressed with a little charred lemon to mimic the bitter flavor of the calendula, and a little more calendula petal mixed into the green herb garnish to show off their beautiful bright color!”
Seared Duck Breast with Couscous, Eggplant, and Rose Harissa
“A lot of middle eastern cuisines use rosewater, especially in desserts, but I wanted to use it in my harissa to balance out the spicy heat of the sauce. I used actual rose petals to make the sauce, blending them with spices, such as fennel, coriander, and caraway, then cooking everything down with red peppers and some fiery chilies; I finally finished the sauce with rosewater to pump up the floral notes. I saved some rose petals to incorporate along with fresh herbs and dried fruit into the couscous to enhance the floral scent of the dish.”
Summer Honey Cake with Chamomile Ice Cream, Bourbon Caramel, and Meyer Lemon Anglaise
“Nothing pairs better with flowers than bees and honey! the sweet syrupy cake was paired with a very floral ice cream made with coconut milk infused with chamomile flowers. I swirled some spring wildflower honey into the ice cream to boost the floral flavor. I added a Meyer lemon anglaise. Meyer lemon has a less sour, more floral flavor to add some acidity without being overpowering. The green clovers on the plate were green apple sorrel, giving a pop of tart acidity to the sweet plate.”
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