Divine at the Harvest Vine! /by Don Sefton, Catering Events Manager
I had dinner at the Harvest Vine and it was simply incredible. I started out with an amuse of chilled prawn topped with a mixture of aioli, chopped chickpeas, cured olives, lemon juice, and pepper (photo top left). Great combinations of heat & cool, crunchy & soft.
Next had one of my favorite dishes at the Vine: the chilled beet salad (photo top middle). It is a combination of thinly sliced chilled beets, lots of Spanish olive oil, garlic, sherry vinegar, and pinches of salt. So sublime and so delicious! There is bread to wipe up the remaining vinegar and oil- don’t ask for butter for your bread; they won’t give you any. The bread is not there to top it with butter, but rather to catch the remains of any sauces.
Started out with a delicious fruity Rioja.
Kylan, the sous chef, proves that dreads aint’ dead!
A beautiful assemblage of sliced meats and marinated vegetables followed: duck prosciutto, cured pork, ham prosciutto, chorizo, blood sausage, and veal sausage (photo top right). Best charcuterie!
The Atlantic cod was seasoned perfectly with salt and pepper and had a nice crispy skin and some sauteed arugula and mixed peppers (photo bottom left). So delicious.
Moved on to an amazing in-house duck confit with incredible, crispy skin (photo bottom middle) prepared by the awesome Jeremiah. It had a light chestnut puree and rich duck demi. I ordered a fabulous, full temperanillo- and now I am in heaven!
The last dish was a surprise from Kylan: a fried egg on top of spicy goat sausage and sauteed spinach with garbanzo beans (photo bottom right). I sat at the counter and was able to watch him make the goat sausage from scratch: add duck fat, seasonings, and pepper, and then make quenelles and wrap each one in caul fat and saute it. So, so satisfying!
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