20130512

How beautiful seasonal veggies turn into the perfect cup of soup.

Today was our first day with temperatures in the upper eighties and although it feels like spring is slowly giving way to summer, I cannot forget that we are in Utah and that, yes, it still gets cold and sometimes snows up to Labor Day.... Actually even beyond that on rare occasions.... I am dying to make a cold soup (cold beet soup with cucumber brunoise) but the temperature on some evening is still a little nippy, despite the heat lamps on our patio. Since we are still getting nettles and I have a profusion of greens in my walk-in cooler, I decided to make yet another batch of our popular Potage Printanier aux Orties, read Spring greens soup with nettles for all of you out there who do not parlez vous.... Indeed, lots of greens and spring vegetables come together to make a simply fantastic soup:

Leeks, parsley, fennel and fennel fronds, radish greens, stinging nettles, spinach, mustard, kale, arugula, watercress, to name a few. Since we have all our vegetables ready, here we go...



Everything gets minced, diced, chopped and is put in a large soup pot where is "sweats" and mingles together.... After a while, it is joined by blanched nettles, fennel fronds, radish and mustard greens. We then add vegetable stock, seasonings and a good dose of love (hey, it was Mother's Day today!)

Everything cooks until it is ready to be blended together. 

After a while, the soup looks like this. does not look all too appetizing, however, the smell is delicious and permeates throughout the entire restaurant.

In the last minutes before blending, we add the more delicate greens such as spinach, arugula and such.

We then blend everything at high speed. The soup now has its final aspect... It is now time to taste and correct the seasoning if necessary.

... And here it is at last! We now have the produce of the season in a simple cup of soup!
Concentrated terroir in a cup! Mamie Angèle would be so proud!!!

20130509





Rick Longoria of Santa Barbara County, California & The Paris, Invite You to an Evening in Spain. 



Friday, May 10, 2013 6:00 PM



A Longoria Family vacation to the northern Spanish wine regions of Rioja, the Ribero del Duero and the Rias Baixas led to Rick's passion for growing and crafting wines from Spanish varietals in his native California Central Coast. The two regions share much in common with their respective terroirs. The Paris has an affinity for northern Spain, the Pyrenees and the land of the Basque as well. Please join Rick and The Paris as we pay homage to Spanish wine making and to traditional Spanish foodways.

 
 
 
Menu

Pinxtos (Basque Tapas)

2012 Longoria Pink Wine, Cuvee June (Grenache and Syrah), Santa Barbara County
 Ossau Iraty- Sheep Milk's Cheese with Espelette Pepper Jelly

Banderilla: Pickled Guindillo Pepper, Anchovy-Stuffed Manzanilla Olive, Cured Anchovy

 Chick Pea & Almond Flour Crusted Fried Calamari. Meyer Lemon Aïoli

Pa Amb Tomàquet: Toasted Baguette, Grated Fresh Tomato, Olive Oil, Sea Salt

Paella Stuffed Clams



 
 
Pescado

2010 Longoria Albariño, Clover Creek Vineyard, San Ynez Valley

Cod, Poached with Parsley, Garlic and California Extra Virgin Arbequiña Olive Oil,
 Fava Beans and English Peas
 

 
 
Carne de Res

2010 Longoria Tempranillo, Clover Creek Vineyard, San Ynez Valley

Wood Fired Grilled Hanger Steak, Grilled Calçots (Spring Onions) and Romesco Sauce


Cordero

2005 Longoria Syrah, Alisos Vineyard, Santa Barbara County

Lamb Shank Basquaise – Braised in Tomato, Piquillo Peppers and Aromatics.
Served with Baked Tarbais Beans  



Postre

2011 Longoria “Lovely Rita” Pinot Noir, Santa Rita Hills, Santa Barbara County

Grilled Pound Cake, Almond Milk Gelato, Cherry, Thyme and Pinot Noir Compote




The cost of the menu will be $40.00 and the wine pairing will be available for $30.00,
tax and service charge not included

Please call us at 801-486-5585  or  click here  to start a reservation.