Two of the Napa Valley’s more popular restaurants, Bouchon and Ad Hoc, will be featuring special menu options during the month of March. Here are details on what both restaurants, which fall under the Thomas Keller umbrella, have in store…
Ad Hoc’s “Wine and Swine” menu
Keller’s casual Ad Hoc restaurant will feature, for the first time ever, a four-course “Wine and Swine” menu on March 25th from 5:30–8:30p.m. The restaurant will be reconfigured with a long communal table with “abundantly laden platters” to reflect the festive occasion and sense of community. In addition, a local winemaker will collaborate with Chef de Cuisine Dave Cruz to match wines from their collection to pair with the menu, which will be priced at $65 (including wines) per person.
The menu will feature whole roasted pigs and locally grown ingredients to showcase the unique offerings of the Napa Valley. According to a press release, the meal centers around Cuban-style pork cooked in a caja china. The whole young pigs are roasted underneath hot coals producing tender meat and crispy skin ideal for sharing. In a salute to its sibling The French Laundry, the greens served during the first course will come from the culinary garden tended by its head gardener Tucker Taylor, while dessert will be prepared by French Laundry pastry chef Claire Clark.
Bouchon’s Brittany tasting menus
Meanwhile, Keller’s Bouchon will feature the Brittany tasting menus beginning March 24th through March 31st, which pay homage to the classic dishes and celebrated flavors of the Brittany region of France.
The Brittany tasting menu is part of a new menu series at Bouchon, which launched with a Burgundy tasting menu at the beginning of the new year and will continue bi-monthly throughout 2009. Each menu is featured for one week and highlights traditional dishes from a specific region of France. The menu is priced at $55 per person and will be available as a 3-course prix-fixe option or diners may select dishes to be enjoyed a la carte.
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