Yield: Four People
- 2 Lbs. Beef Chuck, Cut Into 2" Pieces
- 4 oz. Smoked Bacon
- 1 C. All Purpose Flour (for coating the beef)
- 6 Garlic Cloves, Chopped
- 1 bottle Pinot Noir
- 2 qt. Veal Stock or Beef Broth
- 1 Leek
- 4 Sprigs Thyme
- 2 Bay Leaves
- 6 Parsley Stems
- 1 lb. White Pearl Onions (fresh or frozen)
- 4 ea. Carrots (peeled cut into 2" pieces)
- 1 lb. Fingerling Potatoes, cut into 1/2" slices
- 4 Tbsp. Italian Parsley (chopped)
- In a heavy bottom pan, cook the bacon until lightly browned, remove the bacon, keeping the rendered fat in the pan.
- Season the beef with salt and pepper, dredge in flour, add to the pan and sear to develop color on all sides.
- Remove excess fat from the pan, add garlic, wine, stock, and bouquet garni.
- Simmer for 60-90 minutes until the beef is tender.
- Add the pearl onions, carrots and fingerling potatoes. Continue to simmer for 20 minutes, or until tender.
- Finish with chopped parsley, the cooked bacon and adjust seasoning.
About Jason Berthold:
It is apparent that everything Jason Berthold does, he does exceedingly well. Chef, winemaker, and entrepreneur are just a few words to describe him. Berthold's style of cuisine is equal parts modern and disciplined. It is cleanly rooted in classic training, while not constrained by predisposed limitations or boundaries.
Berthold thrives on delivering pure, vibrant flavors that showcase each ingredient with equal enthusiasm and respect. He revels in the process, the transformation of the raw ingredient to its final destination - akin to the journey of grape to glass in winemaking. As winemaker for his own label, Courier, Berthold strives for a balanced dance between the plate and the glass.
It was his awareness, determination and culinary creativity that eventually led him to RN74, the perfect complement to RN74 partner, vintner and Wine Director, Rajat Parr.
Given the creative freedom to develop his own menu for RN74, Berthold took a modern, yet simple approach to regional French fare, while positioning wine pairing as a vital slice of the dining experience.
What Berthold's two menus have in common is an emphasis on allowing each ingredient to shine, while also ensuring that those unique flavors and textures mingle with the beauty and complexity of RN74's featured wines.
Determined to provide guests with his own interpretation of culinary harmony, he has designed servings to perfectly complement the pour sizes of each wine glass - a calculated sweet spot, according to Berthold.
In tandem with his entre into culinary fortitude at French Laundry, Berthold was magnetized by Napa Valley and the rhythms of winemaking. The physical, hands-on worlds of kitchen and cellar became surprisingly similar to him. "In both worlds," said Berthold, "decisions are based on the senses - taste, sight, smell and the memory of those senses are what fuel winemakers and chefs alike."
Berthold found his winemaking chops working hands-on with iconoclast Abe Schoener, producer of the Scholium Project Wines, and now produces wine under his own label, Courier. Groomed by masters in their own fields, Berthold emerged with a uniquely intense, balanced perspective - one that he will use as a lens for creating an unforgettable experience for San Francisco diners.
April 24 will mark the first anniversary of the highly-acclaimed wine bar and restaurant RN74. Since its opening last year, the restaurant launched by Michael Mina, Mina Group Wine Director Rajat Parr and Executive Chef Jason Berthold has received widespread accolades, including finalist in the 2010 James Beard Award "Best New Restaurant" category and inclusion in the San Francisco Chronicle's prestigious annual "Top 100 Restaurants" in its first year .
In celebration of this successful first year, the restaurant will be presenting a number of festive offerings and surprises. Kicking off the birthday week, starting Monday, April 18, guests can expect spontaneous $1 bottles of wine on the famous "Last Bottle" wine list - the unique wine display board designed to resemble a train station arrivals and departures schedule.
On Saturday, April 24, $1 glasses of wine, selected by Parr, will be offered starting at 5:30 p.m.
From April 24th through May 24, guests at RN74 will be entered into a drawing to win two round-trip tickets to Paris from San Francisco.
Once in Paris, the lucky winners will be provided round-trip ground transportation to Burgundy, where they will be treated to a wine tasting agenda personally organized by Rajat Parr along with overnight stays at select winery estates. The drawing will take place on May 24, 2010.
Also new to RN74, Chef Berthold has created an ongoing Sunday evening Prix Fixe menu for $39, featuring seasonally-inspired dishes and classic RN74 favorites.
The regular menu will also be available. From the cellar, Rajat Parr will present rotating Sunday wine bottle specials (red and white) offered at $30, which guests can order with or separate from the prix fixe menu.
301 Mission Street
San Francisco, CAý 94105
Phone: (415) 543-7474
23rd Annual Star Chefs and Vintners Gala
Sunday, May 16, 2010
Festival Pavilion, Fort Mason Center