Thanks to Vera for inviting me to a dinner with Canvas Underground, part of the Ghetto Gourmet network…a dinner which was anything but ghetto (in the slang sense of the word).
The delicious menu by Chef Peter Jackson made me want to take a roadtrip around the U.S. Here’s what we enjoyed:
East: Rhode Island Style Clam Chowder with Fresh steamed clams, homemade bacon, potatoes, with a side of cream and chopped potatoes to garnish the soup if we chose.
Southwest: Ancho Chile Fritters with Masa crust, fresh goat cheese, tomatillo – pumpkin seed sauce.
The chiles were dried and soaked to soften up. Very picante, a nice contrast to the creamy cool goat cheese.
South: Quail Pontalba with Roasted Wolfe ranch quail, tasso, sweet potatoes, wild mushrooms, creole bernaise sauce
The quail was a real discovery, and according to Peter they let the quail “mature” six weeks longer than is the usual practices. So they were meaty meaty and so delicious.
West: Chilled Poached Prawns with Avocado, ruby grapefruit, little gem lettuce, champagne-tarragon vinaigrette
Midwest: Caramelized Apple-Walnut Tart with Vanilla Bean Ice Cream with a deliciously tender crust
Experience the dinner and learn more about the quail:
