So I had the most amazing lunch at the US Grant recently and I thought I’d share. Here’s what I had:
Starter: Rigatoni with Pork Shoulder, Cavolo Nero, Roasted Cipollini Onions and Oven Dried Tomatoes
Soup: The Original “Mock Turtle Soup” with a Sherry Finish
Entree: Kobe Beef Burger on a Kaiser Roll with Tomato, Red Onion and House Made Pickles
Dessert: Golden Watermelon Sorbet, Beet Ice Cream and Pear Sorbet
The whole lunch was spectacular, but my favorite course was dessert (no surprise there, right?) The beet ice cream was rich and earthy touting the most vibrant hue of purple. Sweet and refreshing, the watermelon and pear sorbets captured the pure essence of the their respective fruit. After just once taste of the watermelon sorbet, I knew I had to have the recipe. Shortly after, the head chef graciously shared the recipe with me. I was actually shocked with the simplicity of the dish. A mixture of golden watermelon juice and simple syrup produces a smooth sorbet with a clean, crisp flavor. Sans bells and whistles, this sorbet is a simple celebration of the watermelon. Continue reading for the recipe.