I was slightly star struck to bump into Chef Kyle Knall as we left Milwaukee’s Birch restaurant and he was perusing the happy crowd of diners in his subtley glittering dining room on New Years Eve.
I slipped him a single silver bell on a wristband. My Pilates instructor had given them with her instruction, “Give one away to someone you appreciate.” At that moment, Chef Knall was my choice recipient. I said, “Thank you for the incredible meal. Go ring in the New Year!” This James Beard nominee deserved to celebrate his high level of culinary accomplishment. No small feat to get the food, service and atmosphere finely honed to perfection on what is arguably the ‘biggest’ night of the year! Bravo Birch!
The challenge: Bring farm to table/seasonal ingredients together and create a highly festive winter menu and somehow make seasonal ingredients shine. Take cold smoked fish, brighten it with citrus and let it swim in a silky buttermilk. Continue with winter savories that tasted as bright as a warm glowing sparkler: Celery Root, Cabbage, Caraway, Carrot, Cauliflower & Hen of the Woods. Here’s what you missed ; )
Canapes – all I remember is several perfect little gems, my favorite being Caviar resting on a light whipped cheese spread on toast. For those who think eatprayreadlife’s author is a total foodie snob, just note: that was the first time I ever recall having caviar! I finally see what all the fuss is about.
Cold Smoked Scallop Crudo with Buttermilk and Citrus
Celery Root Soup with a Confit Chicken Wing & Ricotta Toast
Hot-Smoked Steelhead Trout with Cabbage, Caraway & Carrot Sauce
Duo of Beef Flatiron with Cauliflower & Hen of the Woods
Dessert – Passion Fruit Pavlova with Coconut & Tarragon: light and surprising with the touch of tarragon! Even this coconut-averse person loved this.
The wine pairings were perfect, I’m sure, though I tucked in with a French 75 followed by a glass of a Carricante Viura/Bodegas Bhilar Rioja, Spain. The server knew her wines and we picked a perfect compliment.
Chef’s kiss!