Roasted Porcini Mushroom, Pomegranates
balsamic, parmigiano, celery
For the porcini:
- 8 medium size fresh porcini mushrooms (or royal trumpets)
- 3 Tbsp California Extra Virgin Olive Oil
- 4 garlic cloves, thinly shaved
- 1 Tbsp roughly chopped parsley leaves
- Salt and pepper to taste
- Clean porcini mushrooms and slice 1/3 inch thick.
- Heat Extra Virgin Olive Oil in a saute' pan, add garlic.
- Add porcini mushrooms and cook about 2 minutes on each side until golden brown.
- Season with salt and pepper, sprinkle with parsley and remove from the pan.
- Reserve coking pan.
- 2 Tbsp aged balsamic vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp lemon thyme leaves
- Sea salt to taste
- 2 oz shaved parmesan cheese (or Toma Ossolana from Quattro)
- ½ pomogranate, seeds removed
- 1 bunch frisee salad, washed, yellow leaves picked
- 1 pinch celery leaves
- 2 celery stalks, washed, peeeld, thinly shaved lengthwise
- ½ cup diced brioche bread, toasted at 350 on a baking dish for 8 minutes
- Mix vinegar with olive oil, thyme leaves and reserve.
- Place hot porcini mushrooms over serving dish.
- Scatter parmesan (or toma), pomogranate, celery leaves and stalks around.
- Drizzle balsamic oil dressing around and top with brioche croutons.
- 2 oz 10 cane rum infusion
- .5 oz organic simple syrup
- Fill with club soda
- Garnish fresh huckleberries and mint sprigs (grown in the Quattro herb garden)
- 1 liter 10 can rum
- 2 pints fresh huckleberries
- 15 g fresh mint
- Macerate huckleberries and mint in large container.
- Add rum to mixture
- Refrigerate for at least 3 days.
- Strain into glass container.
Muddled huckleberry and mint with simple syrup. Add soda water.
The "Cocktails for a Cause" event is every Friday through Thanksgiving. Proceeds from every cocktail sold at Liquido or Quattro benefit BUILD, an East Palo Alto-based nonprofit. BUILD supplements traditional school with real world business experience and critical skill-building by having students start their own business.