Travel the world with Ingredients Cafe

Vibrant colors and tastes set the tone for Ingredients Cafe`’s Worldly Wine Dinner Tuesday, March 28. There is no better time than early spring to cast off the heavy foods of winter in favor of lighter tastes and new vegetable introductions, and Chef Ben was happy to make the change. In the vein of worldly recipes, the wines from Grape Beginnings spanned the globe. The welcome glass consisted of a light 2004 Martinsancho Veredejo from Spain. It was similar to a Chardonnay, but with less bite. Paired with the Italian inspired Pan Seared Diver Scallop, on a bed of Salsify, Oyster Mushrooms and Peas in a Parmesan Broth, it remained sweet next to the salt of the parmesan. The plump scallops also echoed this sweetness. The salsify was a new experience for many diners. It is a white root, similar to a parsnip, and is said to taste like oysters. In this dish, however, its job was to bring a welcome crunch rather than a taste of the sea.
The second course brought us closer to the equator with Steamed Red Snapper, Pearl Cous-Cous Salad with Roasted Figs in a Spiced Cucumber Broth. Scattered across the plate were shreds of lovage from our local Twin Pine Farms. Bits of red and green peppers mixed into the cous-cous snapped as you bit them. The snapper was just lightly browned, letting its subtle flavor come through. The roasted figs were syrupy sweet and a little smoky from their time in the oven. This Middle Eastern inspired dish evoked hot sands and cool shade found under a cloth canopy. We were served a 2005 Fairvalley Chenin Blanc from South Africa. It was crisp and summery with hardly any aftertaste. On the plate, the dish looks almost casual in the way it is tossed together. The cucumber broth, however, ties the flavor together with its earthy spices. Look for this course again this summer. It’d be a perfect to eat out on the patio.	The photographer had a hard time finding a Red Snapper plate that wasn't instantly devoured by the patrons for this snap.
The third course took a strong flavored meat and lightened it up by serving it with fruit. The Duck Confit Eggroll with Spicy Mango and Grilled Spring Onion was a sweet dish. The mango was dressed up with chilies, providing a foil for the rich duck. The dish was paired with a fruity 2004 Alamos Pinot Noir from Argentina. It, too, was fruity and buoyed the other flavors. There was a definite South American feel to the Grilled Hanger Steak with Spring Gazpacho and Toasted Cumin Pepper BBQ that came out of the kitchen next. The fragrance from this tasty course could have bowled you over. The cumin and pepper were rich and powerful. They coated the steak, which was grilled rare and juicy. The gazpacho was more of a relish, and tasted exactly like summer. The representative from Grape Beginnings, Jennifer Tome, said she was excited to pair the 2004 Paringa Shiraz from Australia with this meal because the wine was supposed to pair magically with the cumin. She was right. The Shiraz smoothed out the herby green flavor.
For the finale, Chef Ben decided to bring us all back home to the reality of our still chilly Minnesota Spring. His last homage to winter was in the form of a Baked Apple with Raisin Compote, Brie Cheese, Vanilla Ice Cream and Rum Carmel Sauce. The brie tasted like a crisp day outdoors and melted into the compote and apple. The Rum Caramel Sauce, however, was pure sweet heaven. The 2003 William Roan Viognier from California was a perfect pairing. It enhanced the sweetness without overriding it with tartness. Be sure to make plans to join us for the Tuesday, April 25, “Spring has Sprung!” Dinner. Each course will contain as many young local vegetables that we can find.	The Baked Apple was Chef Ben's farewell to winter.