Dinner at LuDivine with Chef Russ Johnson

Beauty at its best comes through food. There are  people out there that are talented enough to execute cooking skills, presentation, and taste; which is more beautiful than food in itself. People are beautiful! Added is great food and LuDivine.

The night started with a glass of Inama Soave Classico 2009 and their Charcuterie plate which is an option of three items off their list. I choose the Lardo, Colo Rouge Triple Cream, and cured Sturgeon. 

The Lardo is very tender. The pork is mangalista, a breed which is of three different kinds of pigs grown especially for large and round size.

The Colo Rouge Triple Cream is brie.
The sturgeon is set in a 48 hour dry cure of cognac, peppercorn, and salt. The sturgeon is sliced and layed out on a plate to enjoy. Bread and Condiments come along with the Charcuterie plate for your enjoyment.  Whole grain dijon mustard, red onion marmalade, and house cured pickles.

Secondly, I had the Sweetbread
Nuggets and Goat Cheese Fritters with Moroccan honey, green chili aioli
Sweetbreads are the throat of the calf

Stay tuned for my blog concerning my interview with Chef Russ Johnson