Thursday, May 31, 2012 - 2:00 PM
For the first dish, Chef Bob takes people out of their comfort zone and prepares pan-seared beef tongue salad in a white wine mustard green peppercorn cream sauce. This exotic dish is paired well with a Spanish Tempranillo wine from the Rioja region. This wine has hints of fresh ripe berry and licorice smoky nuances that work well with beef tongue With the second dish, Chef Bob teaches Mitchell how to prepare sauteed Colorado dry aged lamb chops over wild mushrooms, roasted garlic and orzo pasta, in lemon thyme brown butter. D
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