An
Aromatic Feast
by Erin Hollingsworth
November 2006
Every artist has a muse, and for Vidalia’s
Executive Chef Jeffrey Buben the restaurant’s namesake
inspires a festive and aromatic holiday menu. Each dish, save
the lemon dessert, features Vidalia onions, adding their signature
pungency and sweetness to varied intensity in a diversely
delicious meal as simple to prepare as it is enjoyable to
eat.
Begin the meal by warming up with a rich bowl of Five Onion
Soup. Follow with briny oysters and bubbly Champagne whose
viscerally stimulating flavors and textures will excite the
palate and guide you to the next course – Roasted Partridge
with Huckleberry. Finish with the Southern classic Lemon Chess
Pie. It’s a sweet, tart and delicious way to end a great
Vidalia holiday dinner.
Recipes
Chef Jeffrey Buben of Vidalia and Bistro
Bis – Washington, D.C.
»
Vidalia's
Five Onion Soup
» Chesapeake
Oyster Toast
»
Roasted Partridge with Huckleberry-Horseradish Compote
»
Lemon Chess Pie
|
