Heirloom Presents: A Benefit Dinner

On May 30th, Chef Clark Barlowe of Heirloom Restaurant and guest chef Jasmine Bell of Master Chef junior teamed up to present a five-course tasting menu benefiting Chefs Collaborative. Each course was paired with hand-selected wines to enhance and contrast creative spring flavors.

1st Course

Strawberry Romaine Salad

Whipped Goat Lady Chevre, Smoked Strawberries, Salted Pecans, Strawberry Top Vinaigrette

Pairing: Le Figuire Saint Andre Rose ’16 (Cotes de Provence, France)

2nd Course

Green Garlic Shrimp

Chef Foraged Morel Broth, Anson Mills Carolina Gold Rice, The Chef’s Farmer’s Flowers

Pairing: Tramin Sauvignon Blanc ’16 (Alto Adige, Italy)

3rd Course

Jasmine’s Pork Tenderloin

Wicking Bed Sage, Spaghetti Squash, Cheerwine Poached Asparagus, Cider Jus

Pairing: Stolpman La Cuadrilla ’15 (Santa Ynez, California)

4th Course

Duck Confit

Purple Sweet Potato Puree, Heirloom Radishes, Radish Green Chimmi Churri

Pairing: Cantos de Valpiedra Tempranillo ’12 (Rioja, Spain)

5th Course

Citrus Olive Oil Cake

Berry Compote, Vanilla Crème Fraiche, Lemon Curd, Olive Oil Powder, Meringue Drop

Pairing: House Made Craft Cocktail