As we say goodbye to summer and welcome the cooler crisper months, our Farm Table & Wine Bar menu is ushering in seasonal lunch dishes to celebrate the bounty of the season ahead!
This weekend, we are highlighting Chef Scatena’s Rainbow Trout featuring shaved Brussels sprouts, guanciale, baby leek brodo, crispy shallots and togarashi.
The dish is an interesting and delightful version of simple seafood entrées combined with a heartwarming winter chowder. One bite will instantly recall fond memories of cozying up by the fire on a cold winter night.
Sautéed in brown butter with baby leek brodo and guanciale (just another fancy name for Italian cured meat), our trout is prepared to perfection with a crisp exterior, and tender, flaky interior. Crispy shaved brussel sprouts and fried shallot rings offer a pleasing crunch to the otherwise smooth dish. The Guanciale brings a salty richness to the dish, while the baby leek brodo adds a necessary depth of flavor. Chef Scatena spices things up with t?garashi, a Japanese chilli pepper product that offers a slight kick to the dish, but nothing that can’t be cured with a glass of Pippin Hill wine.
We suggest pairing the rainbow trout with a glass of Chardonnay Reserve. The wine’s light fruit flavors of apricot and pair in conjunction with a slightly sweet, nutty finish make it the perfect pairing!