Bruno Giacosa Santo Stefano
The Wild Mushroom Strudel was a signature dish of Veritas Chef Scott Bryan when he ran a small restaurant in Greenwich Village called Indigo. It is a filo dough preparation, stuffed with a wild mushroom, cream cheese, thyme and sherry vinegar filling. It was served with a simple wild mushroom-Madeira cream sauce. The main course was Osso Bucco, with nothing special done to it other than a big dose of orange zest to brighten it up and sage as the main herb.
Butteauxwas poured, but I didn't try it. Perhaps someone else can comment on it.
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All original content © Ken Vastola