You have already seen something of the amazing things that were packed into day 2 and to top it off there was a customized pomegranate dinner at The Vintage Press in Visalia. Once I read the menu I knew I was about to be amazed.
The cool thing about attending culinary school is that you pick up on terminology and techniques written into menu items. Anglaise, duxelle, ragout, and reductions. To most people these labels may sound “fancy” or intimidating but to someone who is learning this stuff it makes you feel right at home.
The restaurant is quite spectactular. Check it out for yourself!
They started us off with a skewered caprese and artichoke, bacon wrapped date, cream cheese wrapped in phyllo then the first course came.
WILD MUSHROOMS IN PUFF PASTRY
The cream sauce was amazing and indulgent. It was the perfect first course and it helped set the tone for the next course. I’ve never had shimeja mushrooms so I will definitely be on the lookout for these.
We were then served a salad with pomegranate arils and a nice vinaigrette the came the main course.
Stuffed Filet Mignon with Mushroom Duxelles. The sauce? Fantastic! The meat? Cooked to a perfect medium-rare. The medly of heirloom squash? That’s the ticket! A nice complete all-around dish. I finished the whole thing then ordered dessert.
The perfect end to a dinner, a nice and refreshing sorbet. It was a brilliant presentation and a nice way to incorporate the pomegranate arils as a functional garnish.
The Vintage Press like everything else on this tour stood out and exceeded all my expectations.
Eric
