Farm & Vine Dinner

With nicks on broadway, Arcadian Fields Farm & Qupé Vineyards

At The Ocean House

Wednesday May 4th, 20011

It’s always a special treat to collaborate with another chef, and I’m really looking forward to working with Chef Eric and his team at The Ocean House next week.  Highlighting our local and seasonal bounty is something I try to do on a daily basis with our food at nicks, so when posed with the question of participating in a collaborative, special dinner to honor that purpose I jumped at the chance.

After the long cold winter has taken its toll and our stews and roasts have robbed our cellars bare of all the root vegetables stored from the late Autumn and early Winter harvests, we wait with bated breaths in our kitchens for the first signs of Spring.  Blossoms, chives, and the promise of fiddle heads, asparagus and the like reinvigorate our spirits, inspire our creativity and brighten our plates with a freshness that always seems as exciting as it was the first time we realized their brilliance.

Quick and fickle it can be, the Spring bounty, as the Winter is often long, hard, and reluctant to go, while the blistering Summer with its hot sun and crushing humidity wastes no time screaming into existence.  So as chefs, we must be flexible, understanding and ready when all of our favorite things arrive, as they may run their course and be gone before we know it.

On that note, here is a menu with some of the first signs of Spring and its bounty. Paired with some fantastic, well crafted wines, I hope you get the chance to come and visit us at The Ocean House and taste some our local, seasonal goodness.  See you soon!


Seasonal treats and surpises with Chef Eric Haugen

Paired 2009 Qupé Bien Nacido Cuvée

First Course

Butter-roasted native day boat sea scallops with lardo, peas, lemon-chive cream cream & fresh herbs

Paired with 2009 Qupé Marsanne “Santa Ynez Valley”

Second Course

Peppered Stoney Hill Farm pork with dandelion greens, lovage & charred-radish-potato puree, red wine jus

Paired with 2008 Los Olivos Cuvée

Third Course

Dark Chocolate with lavender, local honey + fresh mint

Paired with 2008 Syrah Bien Nacido Vineyard

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