WHISK COOKING COURSE: LESSON THREE

Today we held our third WHISK Cooking Course at the restaurant. Students learned how to prepare from prep to plating a three course meal:

- Organic Greens Salad
>> pink lady apple, candied almonds, blue cheese, white balsamic dressing

- Pork Ravioli
>> sauteed romaine, parmesan jus

- Banana Bavarian
>> chocolate soil, chocolate curd

Using a similar pasta dough recipe, students were also given a lesson in how to prepare asian dumplings and other pastas. A mini-course in Sous Vide cooking was also demonstrated (see broccoli picture above). 

After the lesson in the kitchen, students enjoyed the fruits of their labor with a private three-course lunch with wine pairings in the dining room.

To reserve your spot at our next WHISK Cooking Course (Saturday, Nov. 1), please call 361.225.0329 or email us at cafeaebycc@yahoo.com.

PLAT DU JOUR: SOCKEYE SALMON SASHIMI

PLAT DU JOUR: SOCKEYE SALMON SASHIMI

>> pickled daikon, cilantro, spicy carrot vinaigrette, micro cress, red sorrel

WHISK UP SOME MAD SKILLS OF YOUR OWN!

Our next WHISK Cooking Course will be held this Saturday, October 4 from 10:30AM - 2:30AM. This one is full, but look for pictures from the class early next week to get a peek at all the action. 

Our next course will be held on Saturday, November 1 & will be slammin' fun for all! Each course is limited to 10 students & include a three-course, hands-on lesson with Chef Christopher, private sit-down lunch with wine pairings, exclusive Cafe Aeby apron & tote bag full of wine, recipe cards & ingredients to show off your mad skills at home for two.

To inquire or make a reservation for the next course, email or call us: cafeaebycc@yahoo.com or 361.225.0329.

IT'S HERE!

So, after eight + months of waiting, the first of many arrived today at our front doorstep, & if I say so myself, it is truly amazing. 

Practically.Perfect.In.Every.Way.

PLAT DU JOUR: SPICY CHOCOLATE & MANGO

SPICY CHOCOLATE & MANGO
>> lime, white chocolate, passion fruit sorbet

NEW: HAVE YOUR CHEESE & DRINK IT TOO!

Everyone loves stinky cheese, but there is nothing quite like the perfect cheese paired with the perfect wine. We just added a wine flight option with our fromage, a trio of three tastings with each selection (dinner only).

This week's essentials include:

- MT TAM, Cowgirl Creamery, San Francisco Bay Area: Named after Mt. Tamalpais, this triple-cream cow cheese is so smooth, creamy & elegant, it's no wonder it's the creamery's signature cheese, incidentally winning first prize at this year's American Cheese Society Competition. Fun Fact: it's also made with organic milk from a nearby dairy farm & has a firm, yet buttery, mellow, earthy flavors reminiscent of white mushrooms.

Paired with: Rudolf Muller 2004 Riesling Eiswein (Hainfelder Ordensgut, Germany)

- Dante, Wisconsin Sheep Dairy Co-Op: Rich and nutty, this sheep cheese has a slightly dry but fabulously firm texture & is also a prize winner, taking home second place at the same competition. Fun Fact: The Co-Op is comprised of 12 farms, each boasting fluffy frocks between 100-400 ewes.

Paired with: Domaine Le Goeuil Cairanne 2005 'Cuvee Marie Rouviere' (Cotes du Rhone, France) 

- Great Hill Blue, Great Hill Dairy, 50 miles south of Boston: Made with raw Jersey milk inoculated with penicillium roqueforti (coaxes a complex flavor out of the cheese), this blue cheese is golden-hued, rich and caramelly.

Paired with: Fonseca Bin No. 27 Porto (Douro Valley, Portugal)

PLAT DU JOUR: PICKLED FOIE GRAS

PLAT DU JOUR: PICKLED FOIE GRAS

>> canyon daisy financier, cranberry compote, bitter raspberry sauce, chocolate salt, aromatic herbs

PLAT DU JOUR: FROMAGE

FROMAGE

>> accompaniments