Photos: Latitude 41’s new fall menu

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Last week, the Mrs. and I were invited to sample Latitude 41’s new fall menu. The night was hosted by Chef Michael Koenig, who took over as executive chef a few months back.

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We started with appetizers of bacon popcorn. Popcorn = yes. Bacon = very yes.

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We also started with an assortment of jams, butters, and pates, most notably the maple butter (made with Snowville cream) and the bacon butter.

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Plus olives and bread.

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Chef Michael also treated us to some of his lamb bacon, made with Bluescreek lamb and seasoned with cumin, nutmeg, cayenne, cinnamon, and maple syrup. Very, very delicious.

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He then served us a hearty banana squash soup.

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He brought out a banana squash, just to show us its size. A banana squash that size yields about a gallon of liquid, enough to allow him to make the soup without adding any cream.

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The meal was complemented by a wine tasting, ranging from a bright pinot grigio to a much richer and heavier sirah and a pinot noir.

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The salad – very light and sweet – is topped with apples, feta, hazelnuts, and a lemon honey vinaigrette.

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Of the entrees, we tried the veal osso bucco with baby root veggies on a bed of polenta.

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Our favorite of the night was a pair of seared scallops on a saffron risotto.

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We finished the meal with a little trio of desserts, from a tiny red wine truffle to an apple rum bread pudding, and the real stand-out: a PB&J pot de creme. I’ll never look at PB&J sandwiches the same again.

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As a parting gift, Chef Michael shared some of his homemade sauces: a limoncello and a caramel sauce made with Watershed bourbon.

All in all, it was a delightful meal for both the food and the company. Chef Michael is continuing Latitude 41’s streak of producing innovate and surprising food.

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Comments

  1. mjb says

    Everything looks great. One question – what was the flavor in the squash soup? I recently had some squash soup in Atlanta and they used curry as a spice and it was excellent.

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