“A beautiful sight, we’re happy tonight, walking in a winter wonderland”. This famous lyric accurately describes how guests felt after attending Eric Leveillee‘s Eating in a Winter Wonderland class. Eric and the crew at Marigold Kitchen put on an extravagant 8 course dinner featuring a couple dishes that are on the menu at Marigold as well as some new dishes. Each dish was absolutely gorgeous – just check out Eric’s Instagram and see his style for yourself! Read on to see the highlights from class and learn a bit about Eric’s background and how it influences his cuisine and the menu at Marigold Kitchen.

Dinner started off light, a small bowl of pheasant broth with tapioca pearls and conifer oils. Guests were instructed to sip straight from the bowl as this would allow the conifer oils to be the first thing to hit their noses and taste buds. The spruce flavors from the conifer oils combined with the warm, rich broth transported our guests to a wintry forest. Tasting menus at Marigold often start off with a bowl of broth because when you’re committing to 10 or so courses you’ll be glad one of them was a light broth so you can save room for more!

Eric wanted to pay homage to his New England roots with one of his courses. Inspired by his days eating clams, potatoes and washing it down with cold beer, Eric came up with something truly unique. Nested in a razor clam shell was sour beer granita,  coconut milk aguachile, confit mandarin and fried potato. Not only was this a first for all of our guests, it was also the first time Eric had ever served this dish! It was such a hit with our guests confirming Eric’s decision to put it on the menu at Marigold – so go check it out!

Celery root is a common winter vegetable, often roasted along with other hearty winter fare. But of course Eric wasn’t going to serve basic roasted celery root. He aimed to transform the typical celery root eating experience by developing new textures. First, the peeled celery root was sent through a spiralizer to create long thin sheets. These sheets were cut down and rolled into celery root pinwheels, which the Marigold team seared, basted in butter, and finally charred with a blowtorch. Through these methods multiple new mesmerizing textures were achieved. The finished celery root pinwheels were gently dropped into a burnt juniper air (or foam for the layman). Talk about innovative!

Starting off dinner was pheasant broth, so the pheasant breast course made everything come full circle! Preventing food waste by using every piece of an animal or produce is a common practice in the Marigold Kitchen. Another way they impede food from spoiling is fermentation. After the sous vide pheasant breast was seared it was covered with a fermented elderberry glaze. Served alongside the breast were three different wintry purees: toasted oat, chestnut and sorrel.

If these dishes intrigued you (how could they not?) then head on over to Marigold Kitchen for their tasting menu or brunch. Tell them COOK sent you!