Inspired by the changing season, we've decided it's time to write our thoughts down ….
With the arrival of spring, all things are renewed and refreshed. There are new ingredients available, new buds on the fledgling flowers, new projects in the works, and new ideas blossoming daily. One fantastic development is the new brunch service at Hurley's. Opening today, the menu features luxuries like truffled brioche, potatoes rissole foie gras and a decadent French toast. Just the thought of the French toast made me reminisce fondly about the Morning Bun Bread Pudding with Cranberries, Toasted Pecans and Walnuts that Chef Tom Hurley prepared here at his class on Monday. Ken Collura, wine director and sommelier at Andina teamed up with Chef Hurley on a culinary journey through France. The evening began with a velvety two-squash soup paired with a Pinot Blanc from Alsace. From there, we traveled to the Rhone valley with Duck Au Poivre with Seared Foie Gras and Hurley's rightfully renowned truffled chips, then to Provence with a Dry Aged New York served with a Bandol, and finally, the luscious bread pudding. After such a great meal, we could hardly wait for Sunday brunch! If only the week wasn't so long……
Josie Ross – In Good Taste
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