Spring Has Sprung at Ingredients Cafe

The dining room was packed Tuesday, April 25.
The leaves are green, the sun is warm; could it be spring in Minnesota? Ingredients Cafe says yes, and they celebrated with a “Spring Has Sprung!” wine dinner on April 25. All the springtime stars made their seasonal debut at this lovely meal, starting with Grilled Jumbo Asparagus with Citrus Hollandaise Sauce and Persillade. The pale greens and yellows of this dish translated into tart and tangy flavors on the tongue. The smokiness of the grilled asparagus gave an Asian touch when tasted with the orange, lemon and lime flavors in the sauce. The persillade – a finely ground mixture of breading, garlic and parsley – provided a savory backbone. To bolster the crisp flavors, Sheila Stewart from The Wine Merchants paired the dish with a Kenwood “Yulupa” Chardonnay from California. It had a fresh fruit flavor that nipped the tongue. When taken with the asparagus, the wine became more layered and serious.
That was the last white wine we saw until the finale, which seemed surprising because one would assume fresh spring flavors would favor whites. The popping flavors of the young vegetables and meats in the dishes, however, were more than a match for the red wines Sheila poured next. Chef Ben said he found the inspiration for the Black Bean and Red Corn Soup with Goats Milk Cheddar and Cornmeal Croutons while on his honeymoon in Mexico two years ago. The black beans provided a warm mustiness to the sweet corn and the cornbread tasted almost meaty when soaked in the spicy broth. The Kangarilla Road “Langhorn Creek” Zinfandel from McLaren Vale, Australia, also had a meaty, dried fruit flavor, which became even bigger when tasted with the soup.	Chef Ben explains the next dish as Chef Tony rushes past.
At the time of this dinner, my little basil sprouts at home were the same size as the basil microgreens sprinkled over the third course: Ravioli with Prosciutto Ham, Peas, Pear, St. Peter’s Blue Cheese and Candied Walnuts. This lovely, light dish gave each flavor its moment in the spotlight. The pasta was al dente, and each component was warm and fragrant. The Rex Hill “Oregon” Pinot Noir was flinty and tart, pairing well with the sweetness of the ravioli and the grassy olive oil drizzled on top. This meal would not have been a celebration of spring without lamb. In the fourth course, the diners were presented with one of the best cuts of all. Each plate featured a Cassoulet of Beans and Rosemary Jus crowned with a Rack of Lamb. The lamb was tender and juicy. It warmed the soul just as the casoullet of lima beans, white beans, green beans and carrots warmed the stomach. A fun, full-bodied red was poured for this course: Cricket Pitch Red from South Australia. Sheila said it was a mix of cabernet, merlot and shiraz grapes. It paired perfectly with the lamb.	Rack of Lamb with Cassoulet of Beans and Rosemary Jus
The finale was a perfect embodiment of the title of the dinner. The Lemon Tart with Spring Berries was both exquisite and primal at the same time. It had the real flavor of a lemon within it, with only enough sweet to make the lemon curd refreshing. The berries – raspberries, blackberries, blueberries and strawberries – were plump and sweet, drizzled in a raspberry sauce. I’ve always thought of the celebration of spring as a tie to our prehistoric selves. I found it fitting to drink an “Amplexus” Sparkling wine from Toad Hollow, located in the Limoux region of France. According to Sheila, this region was making sparkling white wines centuries before the Champagne region. So, as I drank I felt the same assurance our ancestors felt as they drank a symbolic form of the sun’s warmth. The earth will live again.  Our next wine dinner on Tuesday, May 30th, will feature Southwestern cuisine. Get your reservations early.	Lemon Tart with Spring Berries and Raspberry Sauce