BEHIND THE DISH Modern Bird

Modern Bird

secret recipe: Beet Salad

Ingredients

Makes 4 beet salads 3 lb Red Beets, washed 4 oz Red Wine Vinegar 1 sprig Rosemary 1 Tbs Dijon Mustard EVOO Salt 4 oz Crème Fraiche 2 oz Prepared Horseradish 4 ea eggs 3 oz Walnuts, toasted and chopped 4 thin slices Speck 1 oz Fava Shoots, stems removed

Modern Bird

541 W. Front St, Traverse City

modernbirdtc.com Method

1. Place beets in a deep casserole dish with the red wine vinegar and rosemary. Add 4 oz water and salt to taste. Cover the casserole dish with foil and roast at 400 degrees for 1.5 – 2 hours, or until easily pierced with a paring knife. After beets have roasted and cooled remove the skin and cut into rough ¾” pieces. Reserve juice. Set beets aside.

2. In a stand mixer fitted with the whip attachment whip together the crème fraiche and prepared horseradish until stiff peaks have formed. Set aside.

3. Bring a large pot of salted water up to a boil. Gently place eggs in the boiling water for 6 minutes and immediately transfer to an ice bath. Once cooled, peel and set aside.

4. Place approximately two tablespoons of the beet liquid and one tablespoon of dijon into a large bowl. While whisking vigorously, slowly add olive oil until an emulsified vinaigrette forms. Season with salt.

Chef/Owner Emily Stewart, Chef/Owner Andy Elliott

Assembly

You will need a 7-9” plate for each salad Toss the beets with a pinch of salt and a bit of the beet vinaigrette. Place the whipped horseradish crème fraiche on the plate in a long line. Place dressed beets on top of horseradish crème fraiche. Pull long, thin pieces of the speck from the slices and drape over the beets. Sprinkle the walnuts over everything. Take an egg, halve it, salt the yolk, and place on the perimeter of the beets. Toss the fava leaves in a very small amount of the beet vinaigrette and place over the beets. Take a bit of the beet vinaigrette and drizzle over everything. Enjoy!

The New York Restaurant offers eclectic cuisine in a comfortable setting, overlooking Little Traverse Bay’s waterfront featuring fine gourmet dining, a professional and attentive wait staff and talented bartenders.

Corner of Bay & State Streets in Downtown Harbor Springs

231-526-1904 • www.TheNewYork.com Opening daily at 5:00 p.m. with Darric from Folgarelli’s

Negociant Wines

For the longest time in the history of wine, there have been companies that create wines from grapes they don’t grow themselves. There are also wine brands that don’t even go through the crush process of making wine; rather, they buy juice and finish it off to their style, so welcome the Negociant Winemaker. This style of winemaking is rather popular in Europe, especially France, but is a bit less popular in United States but growing. Treasure Hunter certainly is leading the Negociant program in the states.

Started in 2007, this program creates some of the finest wines at value pricing. Purchasing juice from prominent growers and finishing the wines at their facility in Geyserville, CA, they create some of the most delicious wines, but get them while they last! These wines are a one-shot wonder. You get a limited time to purchase these wines and once they’re gone, they’re gone. Folgarelli’s has been fortunate over the years to have access to some of these great wines, and we now have the Treasure Hunter Triple Crown Proprietary Red. A red blend from Horse Heaven Hills, Washington, comprised from Merlot, Cabernet Sauvignon, and Petit Verdot. This wine has massive aromas of ripe plums, nutmeg, dried thyme, and violets with flavors of deep black fruits, sweet herbs, and chocolate. It’s polished, spirited elegant and rippling with muscle. Get it while it lasts.

Cheers, Darric

Folgarelli’s Market & Wine Shop