Our cocktail reception began with a strawberry Kir royale, a pretty and girly drink. Very springy.
Artichoke and goat cheese flatbread with spinach, balsamic onion, and roasted peppers.
Artichoke stuffed artichoke leaves with organic arugula, Parmesan, and a balsamic glaze.
#S52SpringOur webinar began with Senior Culinary Director Cliff Pleau, and Master Sommelier George Miliotes. They spoke of the inspiration behind dishes and pairings and the seasonal ingredients used in the dishes. We had the opportunity to tweet questions and they answered them. This interaction was fun and proved very informative.
George Miliotes chose to pair with this dish.
Columbia river steelhead trout with spring veggies, basmati rice, and lemongrass sauce. The moment I read this on the menu I knew what I would hear (and I was correct): "I thought it was supposed to be trout." A member of the rainbow trout family, steelhead are similar to salmon in look as well as flavor. They are a wonderful choice when considering seafood, as they are on the Monterey Bay Aquarium Seafood Watch list as a "best choice" for sustainability. The fillets were cooked perfectly and the lemongrass sauce was a clever alternative to a rich buttery sauce.
Lamb T bone chops with asparagus, truffle mashed potatoes, and red wine glaze. This is where I eat my words, well, my supposed words. This dish was so very good. The chef told us that the lamb is first rubbed with "char 52," a seasoning blend including lavender and freeze dried molasses, oak wood fire grilled and topped with the glaze.
George Miliotes expertly chose a jammy Alegrini Palazzo della Torre Corvina Veronese which he referred to as a "turbo charged Valpolicella."
While waiting for the valet I thought over the meal. It was seasonal, fresh, tasty, and can be enjoyed on an expansive patio on many Atlanta evenings. The chef, Brian Besaw, has been with Seasons 52 for 8 years and mentioned how much he loved his job. There are reception rooms for events. The spring menu would be great for a baby shower or wedding shower. Also, I thought about the lamb.