This week we’re putting the spotlight on our savory Rack of Lamb. We love the tender texture and full flavor of this dish made by our executive chef Aaron Zimmer – one of our San Francisco catering clients’ favorites. To add to the delicate taste of the meat, Chef Aaron serves it with Sautéed Broccoli Rabe, Preserved Lemon, Roasted Marble Potatoes, Niçoise Olives, “Sweety Drop” Pickled Peppers and Saffron Raisin Emulsion.
As for pairing the perfect beverage with this dish, it is important to take into consideration several factors. The Lamb has a Mediterranean taste while the Broccoli Rabe is slightly bitter and the Saffron Emulsion and Peppers are both sweet and tart.
Our mixologists suggest a nice Pinot Noir, such as David Bruce for its accents of berries and spice. However, if you’re more in the mood for a cocktail, you can’t go wrong with a classic Manhattan. It perfectly brings out the different flavors of this signature dish. Bon Appétit!
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