Chef de Vries
Correspondent:: König Prüß, GfbAEV
Date: Sun, 06 Feb 2005 09:32:25 GMT
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Chef de Vries at Luella
De Vries has revived and put a new twist on the classic beef Wellington
by placing a beef fillet in a puff pastry shell, with the top propped on the side.
Not only is the meat caramelized and juicy, but the puff pastry is crisp before
it slowly begins to absorb the juices, which is just about all one can ask for this
type of dish. Richness comes from the bone marrow butter and thick, decorative
lines of horseradish creme, which add refreshing high notes.
Three Champagne cork-size Yorkshire puddings served on the side
taste kind of like doughy popovers.
http://sfgate.com/cgi-bin/article.cgi?file=/c/archive/2005/02/06/CMGAB98G0O1.TMP
Correspondent:: John Starrett
Date: Mon, 07 Feb 2005 10:55:35 -0700
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König Prüß wrote:
> Chef de Vries at Luella
>
> De Vries has revived and put a new twist on the classic beef Wellington
> by placing a beef fillet in a puff pastry shell, with the top propped on the side.
> Not only is the meat caramelized and juicy, but the puff pastry is crisp before
> it slowly begins to absorb the juices, which is just about all one can ask for this
> type of dish. Richness comes from the bone marrow butter and thick, decorative
> lines of horseradish creme, which add refreshing high notes.
> Three Champagne cork-size Yorkshire puddings served on the side
> taste kind of like doughy popovers.
> http://sfgate.com/cgi-bin/article.cgi?file=/c/archive/2005/02/06/CMGAB98G0O1.TMP
>
>
Yeah, but "the allure of the grilled lamb chops ($20) atop a Gorgonzola
polenta cake is weakened by too many and too intense balsamic-marinated
peppers".
John Starrett
Correspondent:: König Prüß, GfbAEV
Date: Mon, 07 Feb 2005 18:19:14 GMT
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John Starrett wrote:
>König Prüß wrote:
>
>> Chef de Vries at Luella
>>
>> De Vries has revived and put a new twist on the classic beef Wellington
>> by placing a beef fillet in a puff pastry shell, with the top propped on the side.
>> Not only is the meat caramelized and juicy, but the puff pastry is crisp before
>> it slowly begins to absorb the juices, which is just about all one can ask for this
>> type of dish. Richness comes from the bone marrow butter and thick, decorative
>> lines of horseradish creme, which add refreshing high notes.
>> Three Champagne cork-size Yorkshire puddings served on the side
>> taste kind of like doughy popovers.
>> http://sfgate.com/cgi-bin/article.cgi?file=/c/archive/2005/02/06/CMGAB98G0O1.TMP
>>
>>
>
>Yeah, but "the allure of the grilled lamb chops ($20) atop a Gorgonzola
>polenta cake is weakened by too many and too intense balsamic-marinated
>peppers".
>
Yeah, I know what he means! I like cherry peppers and just love pepperoncini,
but on the side, and skip the balsamic marinade as it would clash a bit with the
gorgonzola, plain polenta you could get away with the balsamic marinade.
Must be Nenslo's cousin, I bet! De Vries don't grow on trees, ya know!