September 21, 2001 - Radisson Festival Dinner
The Chaine des Rotisseurs has long seen its mission as the appreciation of great culinary efforts and of the people who create them. Executive Chef Paul Lynch of the Radisson Corporation indeed has set the definition of excellence one level higher, challenging all who come after to match the seamless elegance for which this dinner will be remembered. The event began auspiciously with hors d’oeuvres varied in their complexity and awakening our interest to the skills of the Festival’s kitchen. A salmanazar of Veuve Clicquot enabled us all to toast the Radisson Hotel, its many years in supporting culinary efforts, and its long involvement with the Minneapolis chapter of the Chaine des Rotisseurs.
The dinner began with a Casco Bay diver scallop, an inspired creation dressed with warm foie gras vinaigrette. This brought a depth, complexity and layer of richness to which most scallops can only aspire.
Moments later, the saddle of rabbit was presented with its brilliant accents of Smithfield ham wrapped to create medallions: as stunning to the eye as the rabbit’s accoutrements were to the palate.
The surprise of the evening was the halibut cheeks accented with the richness of a Charmoula broth, assertive yet balanced by a host of flavors that did not overwhelm the companion wine, a Chateauneuf du Pape. It was as though we had taken a short trip to another part of the world and brought home on our tuxedos the redolence of this preparation.
A confit of tomato with its key lime sorbet brought an acidulated richness as it danced along our tongues, first accenting the richness of the halibut preparation and then setting it aside to prepare us for the very unique main course.
There is no other more enduring image than that of the Great Plains and its bison. Still it is seldom on our menus and, when presented, it is only on rare occasion enhanced with the skilled essences of the chanterelles and honshimeji mushrooms. The truffled Pinot Noir sauce could only hint at the richness and elegance of this primeval form of American beef. The blessing of having an 1883 Chateau Montrose to accompany it gave us a dish that will long remain in our comparative memory, a reference point against which all similar meals will be judged.
The cheese and salad course proved to be innovative: wonderful when beheld and a satisfying close to the dinner proper, calling only for the final effort.
To a person we were stunned by the lightness, the elegance, and the ethereal efflorescence of the Rosebud Gateau – visually impressive, but so light that one had to wonder if it required the sauce to hold it to the plate. Champagne "Rose Amere" cocktail matched the dessert perfectly.
The members and guests of the Chaine des Rotisseurs are deeply indebted to the Radisson for an evening of wonder as we acknowledged the heights to which great cuisine can be elevated.
Fadi Zaatari, Director of Restaurants
Paul Lynch, Executive Chef
Menu
Hors d’Oeuvres
Moroccan spiced salmon, three citrus sauce
Steak au poivre on brioche, roast garlic hummus
Chateau La Foret Saint Hilaire, 2000
Fingerling potato with caviar chive & sour cream
Veuve Cliquot NV
Casco Bay Diver Scallop
Proscuitto of ahi
Leek & Cortland apple slaw
Warm foie gras vinaigrette
Sancerre "Les Monts Damnes" Cotat, 1999
Roast Saddle of Wild Acres Rabbit
Oven dried tomatoes
Smithfield ham, white asparagus
Mercurey "Les Champs Martin" Barolet, 1997
Point of Conception halibut cheeks
Almond pearl couscous
Charmoula broth
Chateauneuf du Pape Domain Des Relagnes, 1996
Confit of heirloom tomato
Key lime-tomato water
Avocado sorbet
Grilled filet of high plain bison
Fricassee of chanterelles & honshimeji mushrooms
Truffled essence of Pinot Noir
Chateau Montrose Saint Estephe, 1983
Baked le cabrie
Parma duck, watercress, mizuna
Saskatoon berries, sherry-pecan vinaigrette
Evian
Rosebud Gateau
Mandarin Tuile, Mango, Lychee
Candied Rose Petals
Sparkling wine with essence of rose petals