For Patrick Emerson and his wife, Anne, every meal calls for Champagne
A grilled salmon salad with a bright vinaigrette, asparagus soup, and a meat-less spin on shepard’s pie round out advanced sommelier Patrick Emerson’s spring menu.
A supper of salmon salad, soup, and “shepard-less” pie awaits.
Salmon steaks are grilled skin-side up, making them a juicier addition to the greens.
Emerson riffs on traditional shepard’s pie by using soy meat crumbles; for a more classic version, you can substitute one pound of minced lamb.
Thinly sliced radishes and English cucumbers add crispness to the side salad.
Garlic, veggies, and grated cheese are blended in creamy asparagus soup.
An old family recipe for rich chocolate mousse gets an extra-indulgent boost from dark rum.
Kids Lily (center) and Luke and friend Sydney join Anne and Patrick in the kitchen.
