Nice NPR Story on the Underground Movement!

This was done at our most recent La Porte Brune Underground in Walla Walla.
http://www.nwfoodnews.com/2010/06/07/underground-markets-restaurants-speakeasies-for-the-foodie-set/

A Insania Night through Anothers Eyes!

So Saturday night I had the honor of cooking for Geoff Tate and 65 of his most rabid fans in the World! I don't think I could of said it any better then my buddy Steve!

http://terroirists.net/2010/05/09/a-night-of-insania-and-bacon/

Menu and Wine Pairings for La Porte Brune Dinner #1

Here is the menu with the wine pairings( in italics) for the 1st La Porte Brune Underground Dinner on January 23rd. We will have photo's of the event and recipes for some of the various dishes. This dinner has sold out, but we will be posting information very soon on La Porte Brune's 2nd Underground Dinner! La Porte Brune

Celeriac Veloute with House Cured Magret Duck Prosciutto and Parmesan Foam

Pierre Morlet, Brut NV

Yuzu Cured Wild Pacific Salmon with Baby Greens, Lemon Confit and Fried Capers

2008 Domaine Servin, Chablis 1er Cru, Montee De Tonnerre

24-hour Pork Belly Steamed Buns with Pickled Cucumber, Shallots and a Hoisin Glaze

2007 Palacios, Bierzo, Petalos

Moulard Duck Leg Confit with Chestnut Spaetzle and “Bourguignon” Sauce

2007 Domaine Remi Jobard, Bourgogne Passetoutgrain

Roasted Pineapple Mille Feuille with Salted Caramel Ice Cream

2006 Domaine Gardies, Muscat de Rivesaltes, Flor

La Porte Brune's 1st Underground Dinner SOLD OUT!!

The first dinner from the folks at La Porte Brune, has SOLD OUT. This is the first of many planned underground dinners that will rove from venue to venue, bringing people, food and wine together in a communal style dining experience. Look for upcoming dates for the rest of the year to be posted very soon. LPB is actively pursuing sites for the dinners! Judging from the response for the first dinner, tickets will be at a premium. The wine has been secured for the first dinner and will be posted with the menu soon. Look for the menu with recipes and photo's from the first dinner to be posted here! La Porte Brune

La Porte Brune's 1st Underground Dinner SOLD OUT!!

Well folks, Saturday 1/23/10 is now full! We are now taking reservations for Sunday 1/24/10. We will offer the same menu and wine pairings for the Sunday seating. Though the location may change. We are also getting tentative dates set for the rest of 2010 and will have those posted very quickly so that you can make plans for the rest of the year. Check out La Porte Brune

Cassoulet, the finish

So last night for Kent's Birthday and our New Years Eve Celebration we put all of the remainder of ingredients into the cassoulet and finished it off in the oven. So what exactly did I do.

Starting on Wednesday evening, I soaked my white beans over night, then drained them in the morning. I set them aside until the afternoon, when I covered them in water and added 3 ham hocks from the Swinery and simmered for a couple hours. I then strained off the cooking liquid and set it aside for finishing the dish. Thursday morning I seared off the duck legs and then confited them for about 6 hours in a 275 degree oven. Removed them and set them aside. I had already braised a pork belly on Sunday and had that set aside for this dish as well. We had picked up some Parsley/Garlic sausage from the Swinery as well. So at this point we are ready to combine everything and get it all reheated. In a large sautoir I added the beans, and the cooking liquids( one from the lamb shoulder and the bean liquid). Then in went the ham hocks, the shredded lamb shoulder, the cubed pork belly, the confited duck legs and the sausage. I seasoned everything up with salt and pepper at this point. I brought this to a simmer on top of the stove. I then took my bread crumbs and tossed them in a little melted duck fat and covered the top of the dish and placed in a 325 degree oven for about 1 and 1/2 hours or until the cassoulet was bubbling through the top. We then all sat down to a beautiful table for a great pot of cassoulet! Washed it all down with a Magnum of 1990 Ch. Beaucastel amongst other great wines.