Back in the Kitchen: Night 3, with Chef Joe Cizynski

White Asparagus from Landes France!! This is yet another vegetable that was made famous by Louis XIV! White Landes asparagus was grown in the king’s garden in Versailles and served at his table as early as December. Today, it is just as sought after for its delicate texture and refined flavor. White Landes asparagus is one of the first fresh vegetables to appear in the spring and is harvested early at the start of March. The asparagus is harvested right at the moment when the underground shoot emerges from the sandflats in Landes. It can be recognized by its characteristic color—the entire length of the asparagus shoot is a pale cream hue. This crop is traditionally grown in the department of Landes, which is now the leading producer in France.

Tonight we will start with a white asparagus soup with foie gras and ramps, then poached white asparagus with house cured gravlax, steamed potatoes and deviled eggs with caviar; then roast tenderloin of veal with white asparagus and spring morel sauce and finish with a white asparagus and pistachio crème brûlée! Complimentary bubbles will be served. This is a BYOB event and Beaujolais style wines are recommended. This event is set in the Simoneau kitchen and will limit seating to 10 people.

To learn more and register, click here.