• Introducing Matthew Carroll
Sommelier, 2941 Restaurant

• Graduate and Celebrate at
2941 Restaurant

• June Dining at 2941

• Recipe of the Month:
Asparagus Velouté

• Celebrate Father's Day at 2941 Restaruant - Sunday, June 20th

• Friend Us On Facebook!

• 2941 Gift Certificates

INTRODUCING MATTHEW CARROLL
SOMMELIER, 2941 RESTAURANT

Chef Bertrand Chemel is pleased to announce the appointment of Matthew Carroll as the new Sommelier of 2941 Restaurant. A Sommelier through the Court of Master Sommeliers, Carroll most recently served as Sommelier and Cellar Master at The Inn at Little Washington. In this position, he guided guests through the award-winning restaurant’s 12,000-bottle cellar, and created daily wine pairings to complement the chef’s multiple tasting menus.

Carroll began his wine career at Grand Cru in Baltimore, Maryland, where he was responsible for designing and executing the restaurant’s beverage program, including the 400 bottle list, diverse wine-by-glass offerings as well as the draft and bottled beer selections.

In September 2007, while at Grand Cru, Carroll assumed the position of consulting sommelier at The Dogwood in Baltimore. At The Dogwood, he worked closely with Chef Galen Sampson to develop exceptional food and wine pairings, and was responsible for maintaining the restaurant’s comprehensive wine and beverage list.

With an extensive background in education, Carroll enjoys the opportunity to make wine fun and interesting for his guests and staff alike.  He has a refreshing and relaxed approach to wine, serving as a consummate guide through the 2941’s extensive beverage program.

If you have a question for Matt, want to say hello, or have an inquiry about wine, please e-mail matthew.carroll@2941.com.

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Recipe of the Month:
By Chef Bertrand Chemel

Asparagus Velouté
Serves 4 (as appetizer)

Ingredients:
•     2 bunches jumbo asparagus
•     10 sprigs chervil
•     5 sprigs tarragon
•     2 ½ cups of water
•     2 tablespoons crème fraîche
•     Salt and pepper (to taste)
•     2 tablespoons olive oil
•     2 teaspoons fennel seed
•     2 teaspoons coriander seed
•     3 stems basil

Method:
1.    Cut the bottom 1/3 of the asparagus off and cut into fine slices.
2.    In a saucepot, warm the oil and sweat the asparagus bottoms for 10 minutes, add the coriander seed, fennel seed, basil, 2 ½ cups water and simmer for 15 to 20 minutes. Strain the stock and reserve at room temperature.
3.    Cut the top of the asparagus one inch from the tip and reserve the tips.
4.    Take the remaining center of the asparagus and chop into small slices.
5.    Blanch the asparagus, chervil and tarragon in salted boiling water until tender (approximately 3-5 min).
6.    In a blender, process the blanched asparagus with the asparagus stock and crème fraîche.
7.    Once smooth, pass the asparagus through a fine mesh strainer and quickly chill on ice until ready to reheat and serve.
8.    When ready to serve, heat the velouté and season with salt and black pepper.
9.    Sautee the asparagus tips in olive oil over medium heat, until tender.
10.   Serve the soup in desired cup or bowl and use the asparagus tips to garnish.

Braised Morels

Ingredients:
•     1 cup fresh morels (stem cut off, quartered and washed)
•     1 shallot, minced
•     1 sprig thyme
•     1 bay leaf, fresh (or ½ dry)
•     4 ounces chicken stock
•     4 ounces heavy cream
•     Salt and pepper to taste

Method:
1.    Cut of the stem and quarter the morels.
2.    Soak them in cold water to rinse them off and then dry.
3.    In a medium saucepan, melt 1 ounce of butter and sweat the shallot over medium heat.
4.    Once the shallot has softened (approximately 3 minutes), add the morels and cook for 5 minutes in the saucepan.
5.    Add the chicken stock, thyme and bay leaf.
6.    Finish with heavy cream and cook until tender.
7.    Once tender, season with salt, black pepper and reserve until ready to use.

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