Jordan Executive Chef Todd Knoll is one of six local chefs selected to host a Chef’s Table this winter at Relish Culinary in Healdsburg, wine country’s premier culinary center for cooking demonstrations and edible adventures.
He revealed his menu earlier this week, and if the descriptors don’t make you hungry, we think these sketches will. When conceptualizing new dishes, Chef Knoll draws his creations using the Made With Paper. (Stay tuned for a more detailed blog post about his creative process.)
On Monday, February 10, he’ll be creating this spectacular dinner menu for 24 guests, paired with Jordan wines ($99 per person). Relish’s popular Chef’s Table series is an opportunity for foodies to meet the chefs that make Healdsburg a culinary mecca. Attendees learn secrets, take home recipes, and ask questions about favorite dishes while savoring an amazing meal in an intimate setting in Relish’s culinary center. To register now or peruse a list of all Healdsburg Chef’s Table events, click here. You can also request tickets by email firstname.lastname@example.org or by calling 707-431-9999.
Todd Knoll, Executive Chef, Jordan Vineyard & Winery
Relish Chef’s Table Menu
February 10, 2014
Sous Vide and Smoked Lamb Loin over Red Quinoa with Pickled Wild Mushrooms and Black Truffle
Hackleback Roe with Salt Roasted Chioggia Beet and Gelee
Jordan Estate Olive Oil-Poached Salmon with Roasted Maiitake Mushroom and Sugar Snap Pea Bisque
Braised Acorn-Fed Iberico Pork with Ancient Grains and Seville Orange Sauce
TCHO Chocolate Mousse with Dulcey Valrhona, Blood Orange and Licor 43 Crème Anglaise
Chef’s sketch of the Braised Acorn-Fed Iberico Pork: