Vegetarian ragout with radish, beet, snap peas ?
and baby squash with a carrot purée
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that it was served at. The soup was served chilled to the surprise
of some students. However, the soup wasn’t served so cold that it
would not numb the palate and hide flavors.
With two exquisite courses now come and gone, the members
of Supper Club were anxious to see what else Chapman had
in store for them. The chef did not disappoint with a
course featuring wagyu beef tartare. The beef
is sourced from Majinola Meats in
Iowa. The presentation of the dish
excited as it came with an array
of sauces and purées beautifully
arranged with colors of yellow,
green fuchsia and orange.
The wagyu beef was ground
to give a smooth texture
and was perfectly seasoned.
Served with seasonal
vegetables to help lighten
the heaviness of the beef, the
dish was well-balanced and
a superb example to show
students how to serve tartare
on fine dining level.
The students did not have
much time to mentally digest
the flavors, technique and
complexity of the waygu beef, as
the next course arrived and showed
how delightful a vegetarian course can
be. This course was a vegetarian ragout that
showcased fresh and pickled vegetables consisting
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