Upstate Gourmet Club

06/08/2024

Chinese Ginger Beef Noodle Soup.

27/06/2024

Pho has really become a staple American dish. Originally from Northern Vietnam and Laos, it became the national dish of all of Vietnam during the 19th and 20th centuries. It's also become a staple for cooks of all nationalities here in Upstate, NY.

27/05/2024

I always did Asian food for the staff, because one gets sick of French, Italian, and Upstate food if one eats it every day.

19/02/2024

Pot-au-Feu

19/02/2024

Lobster au Gratin Ravigote

19/02/2024

Garlic Soup in the style of Bayona in New Orleans.

29/10/2023

Pozole Rojo

03/10/2023

Veal Bill Murray!

It's Veal Oscar (named for the King of Sweden), but with a Charleston She-Crab Sauce instead of Bearnaise. And since Bill Murray is the most famous resident of Charleston...

18/08/2022

Korean BBQ Sparerib with Green Garlic Kimchi, Carrot Kimichi and Stir Fried Broccoli Rabe and Garlic.

16/06/2022

25/05/2022

Chilean Sea Bass Bravas with Chickpeas, Dandelion Green and Chorizo. A take on fish and chips adapting the Spanish classic Patatas Bravas.

20/04/2022

20/04/2022

One of Dave's larger plates. This is Stuffed Pork Arrosto with Ragu, Sautéed Garlic Spinach and Parmigiano Rosemary Roasted Potatoes.
The pork loin was hung dried, then it was brined in salt, turbinado, garlic, cinnamon stick, star anise and orange peel. It was then air dried, then it was butterflied and pounded out. Then it was layered with provolone cheese, Prosciutto di Parma and parsley. It was then trussed tight in a roulade and baked to set. It was braised for an hour in ragu, then it was baked to set the crust.

12/04/2022

We've been running into some problems with new Health Department pop-up regulations, or the lack thereof. In the meantime Chef Dave is going to do a private event for 420. Stay tuned for pics.

Beef Wellington Rangoons with Horseradish Cream (liquid Cannabis Bordelaise)

Duck a l'Orange Fresh Springroll with Chili Dipping Sauce

Cream of Cashew Soup with Seared Sea Bass and Chili Oil

Shrimp and Prosciutto Ravioloni with Lobster and Saffron Beurre Blanc

Duck Confit Croqueta with Cider Carrot Puree

08/04/2022

Chef Dave made some Korean BBQ. Jeyuk Bokkeum (BBQ Pork), Sesame Carrot, Kimchee, Pickled Mushroom, Chili Paste.

03/03/2022

Dave has some down time, so he's taking his wife on a trip...through classic French Stews. This is Blanquette de Veau, a stew of veal, mirapoix, veal stock and cream. Next up, a Lamb Daube- it's sort of like Beef Burgundy done with lamb shoulder.

01/03/2022

Reservations are available on EventBrite.
Saturday, March 12 @ 4pm at The Hideaway.

28/02/2022

17/02/2022

We're trying to gauge interest in a St. Patrick's Day supper after the parade. What do you think folks?

15/02/2022

Hey folks, tickets for the first dinner are now closed. Stay tuned soon for a date on our second dinner.

Beef Wellington Rangoon with Horseradish Cream

Duck a l'Orange Fresh Springroll or Seared Scallop Green Papaya Salad

Tom Yam Soup with North Atlantic Langostine

Shrimp and Prosciutto Ravioloni with Lobster and Saffron Beurre Blanc

Duck Confit Croqueta with Cider Carrot Puree

14/02/2022

Dave starts the broth for the Parisienne Gratin of French Onion Soup tomorrow. It's a three day process of roasting beef soup bones, and roasting a chicken, then simmering them for a day. Then roasted beef marrow bones are added along with white wine. The last day onions are slow caramelized for hours, then simmered in the soup, then it is pressure cooked with cannabis. Finally, it's topped with a crouton and gruyere cheese and broiled.

There's still reservations available for Thursday. Book them soon!

11/02/2022

Folks, we just had someone ask a very important question about our club dinners.
Our dinners have both cannabis and cannabis-free options. Our dinners of course are primarily prix fixe dinners, the free gift of cannabis is just a shared gift amongst enthusiasts. So, we'd love to have you join us to enjoy our meal cannabis-free as well!

10/02/2022

Hey folks, there's still ticket reservations open for our 2/17 dinner at The Hideaway. Reservations can be made via FB or at Eventbright under Upstate Gourmet Club.

09/02/2022

Stay tuned for upcoming menus. Here's a sample:

Beef Wellington Rangoon with Horseradish Cream

Green Papaya Salad with North Atlantic Langostine

Cream of Cashew Soup with Spiced Duck and Chili Oil

Shrimp and Prosciutto Ravioloni with Lobster and Saffron Beurre Blanc

Duck Confit Croqueta with Cider Carrot Puree

09/02/2022

A simple dish for dinner at the test kitchen. Roast Chicken and Potatoes with Bernaise Sauce and Garlic Broccoli. The next test dish will be Roasted Cauliflower Steaks with Seared Scallop and Parmigiano Foam.