Gastronomic Festival
For the show on Friday, August 13th, the Quail Lodge staff prepared exquisite food around three themes: Carmel Valley, France and Italy.
Carmel Valley Farm Stand Salad
little gem lettuces, torpedo onions, local tomatoes, sherry shallot vinaigrette
Heirloom Vegetable Saladfinderling potatoes, haricot vert, baby summer squash, tarragon, green goddess dressing
Mesquite Grilled Carne Asada
handmade corn tortillas, pico de gallo
Roasted Pacific Salmongreen olive ensalada
Iced Swank Farms Watermelons
Dirty Girl Strawberries
ginger snap cookies
France
Belgian Endive
candied walnut, Point Reyes blue cheese, green apple
Minted Braised Baby Carrots
buter lettuce, frisee
Whole Beef Tenderloin
herbed marble potatoes
Pissaladiere
melted leeks, caper berries, nicoise olivesTart Limon
Petit Eclairs
Italy
Heirloom Tomatoes
buffalo mozzarella, fresh basil
Tuscan Grilled Artichokes and Asparagus
marinated mushrooms, olives, genoa salami, parmiagano reggiano
Red Wine Marinated Young Chicken
capers, broccoli rabe
Wood Grilled Sicilian Sausage
Frog Hollow Peaches Frangelico
hazelnut biscotti
Summer Berry Crostata
whipped cream