lafond story recipes and props fnl

8/13/2019 Lafond Story Recipes and Props Fnl

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Pierre Lafond Wine Bistro executive chef Jake Reimer shares his recipes for the menufeatured in the September issue story “The First Fifty Years: Pierre Lafond and SantaBarbara Winery celebrate a half century of success.”

For more information about the restaurant, visit http://www.pierrelafond.com/.

Roasted Carpenter Ranch Duck Breasts With Royal Trumpet Mushrooms & Market Berry-Hibiscus Sauce2 Carpenter Ranch duck breasts, skin-on4 Royal Trumpet mushrooms, sliced3 cups duck (or turkey) stock

1 cup Hibiscus flowers (in water to soften)

1 cup mixed berries (raspberries, boysenberries, blueberries, etc.)1 teaspoon fresh ginger, minced1 tablespoon good unsalted butter1 tablespoon extra virgin olive oilSalt and fresh ground pepper to taste

For the DuckHeat oven to 350 F. Season duck breasts with salt and pepper and place duck skin sidedown in a hot pan (without oil or any other fat) and reduce heat to low. Slowly render

the duck skin until golden and crispy. Transfer duck to a baking pan meat side down androast for about 4 minutes for medium rare. Remove duck from oven and let it rest for twominutes before slicing for presentation.

For the SauceBring stock to a simmer and add hibiscus flowers, allowing them to steep for 15 minutes torelease the hibiscus color and flavor. Strain liquid into a new saucepan, bring to a boil,

and reduce to about half with half of the berries. Serve hot over sliced duck using theother half of the berries as garnish.

For the MushroomsHeat a sauté pan and add a touch of butter and olive oil. Season mushrooms lightly with

salt and pepper. Add Mushrooms and ginger and sauté, stirring with a kitchen spoon untilgolden. Serve hot.

Southern Greens1 ham hock1 onion, julienne sliced1 tablespoon extra virgin olive oil4 bunches collard greens, chopped



2 bunches mustard greens, chopped2 bunches chard

1 gallon vegetable stock2 tablespoons sherry vinegarSalt and fresh ground pepper

In a large pot, sauté onion with ham hock until onions are translucent. Add the greens

and coat with the onion and ham mixture and allow flavors to caramelize. Season withsalt and pepper. Add vegetable stock and simmer for about an hour. When tender, add

sherry vinegar and cook for an additional five minutes.

Escabeche of Local Channel Island HalibutHalibut (approx. 2 lb. skinless filet)2 cups fish stock1 tablespoon coriander, toasted

1 teaspoon peppercorn, toasted1 lime leaf

1 onion, julienne sliced1 carrot, sliced thin

2 caviar finger limes2 tablespoon extra virgin olive oilSea salt and fresh ground white pepper

For the FishCut Halibut into 4 ounce pieces and season with salt and white pepper. Add carrots,

coriander, peppercorn, lime leaf, onion, and extra virgin olive oil to the fish stock andbring to a boil. Gently pour boiling liquid over fish and poach until just cooked through.Serve chilled with shaved farmers market vegetables and garnish with caviar lime pulp.

DécorAll tabletop accessories and décor in “The First Fifty Years: Pierre Lafond and SantaBarbara Winery celebrate a half century of success.” feature story are available at

Upstairs at Pierre Lafond in Montecito, 805-565-1502 orhttp://www.upstairsatpierrelafond.com/.

Large Props:Bistro Chair, dark green, $136 eachLanterns, cut-out metal, $600 each

Candelabra, 4 votive, $315Iron tribal candleholders, $50 each

Glassware, dishes:

Leaf Glass, large, $22Leaf Glass, small, $20

Rhône dinner plate, $22Rhône desert plate, $20



Rhône conic bowl, $20

Match pewter flatware

Serving Pieces:

Large oval plate, $102Round pasta bowl, $46

Shallow Baker, $62Scallop pasta bowl, $42

Textiles:Napkin, rattan, $16Vintage wash linen tablecloth in loomstate (beige), 72x120, $245Linen tablecloth in citrine 53x53, $110

lafond story recipes and props fnl

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