Recapping: Taste of Fall apple/cider menu at Tinto

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Recapping: Taste of Fall apple/cider menu at Tinto

POSTED: Wednesday, October 27, 2010, 5:54 PM

Filed Under: Food Events

Photos | Anthony Sica

Last week, we were treated to a tasting of the fall harvest menu at Tinto (114 S. 20th St.). For the month of October, Jose Garces and his crew have been serving up Basque cider house-inspired dishes highlighting one of falls most bountiful ingredients: apples. The menu starts with a simple cod omelette, but the espumas are not far behind, as the menu takes a modern approach to cider-centric dishes. To fully immerse yourself in the Basque experience, you've got to pony up for the optional cider pairing, which is available with each of the four (multi-dish) courses. The beverage pairing includes two natural (or still) ciders, one sparkling cider and a glass of Tempranillo. The ciders are each distinct, starting with a funky entry from Tolosa and ending with an Asturian sparkling that was very similar to Champagne. The fall harvest apple menu is available for the rest of October for $55 per person ($30 for the pairings). The full rundown on the food and drink: FIRST Cider Pairing: Itastegi, Sagardo, Tolosa, Spain Tortilla de Bacalao (pictured, bottom left): piquillo, green chile Escalivada (pictured, top left): cipollini onions, roasted peppers, tomatoes, migas Monte Enebro cheese: espelette, apple jam, sliced apple (One of the best Garces cheese plates we've had) SECOND Cider Pairing: Trabanco Cosecha Propia, Asturias, Spain 2009 Brocheta de Vieira (pictured, top right): scallop, txakoli vinaigrette, pistachio, parsley coulis Manzanas (pictured, bottom right): seasonal apples, saffron, candied shallot, cabrales (a great example of Tinto's modern spin on these dishes ... who's ever had a saffron-poached apple stuffed with blue cheese and candied shallots?!) Foie Gras: Granny Smith apple, chestnut purée, candied hazelnut (the intense richness of this dish is cut by a crazy-good green apple espuma) THIRD Wine Pairing: Tempranillo, Castillo La Bastida, Crianza, Rioja, 2006 Chuleta: pork loin chop, apple chutney, fennel, cider jus Arctic Char en Sidra: cider poached arctic char, chorizo, charred green onions, romesco Hongos a la Plantxa: wild mushrooms, confit potato DESSERT Cider Pairing: Trabanco Poma Áurea, Asturias, Spain 2008 Cider-Poached Pear: sage custard, pain d'épices emulsion

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Posted 2010-11-02 11:42:38

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[...] This post was mentioned on Twitter by SaucyMamaCafe, Zeiglers Beverage Co. Zeiglers Beverage Co said: Sounds yummy to us! RT @ mealticket Recapping: Taste of Fall apple/cider menu at @GarcesGroup's Tinto http://ow.ly/30mmE [...]

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