Check out this luscious concoction (and the very luscious Rookie Heather in the background!). It's a martini made from fresh pressed carrot juice, gin, applejack, and absinthe (yes, potent!) and rimmed with Hidden Valley Ranch powder. (Want to make it? Recipe over at Bonggamom!) It's just one of the items that Lafitte had on its menu during the fundraiser I previously blogged about. (Note: I am compensated for being a member of Hidden Valley Ranch's "Love Your Veggies" Parent Panel.)
I'm definitely going to be making ranch-rimmed cocktails this summer, but I think I'm going to try Bloody Marys and Cheladas for a spicier kick. I like my savory cocktails to have heat!
For the fundraiser, Chef Russell Jackson, created an entire menu using Hidden Valley Ranch in some very innovative ways, and I'm delighted to share some photos of those dishes with you. This is not your kids' ranch dressing (although my own kids would have gobbled up all of these dishes!).
Lafitte's kitchen was cleaner than mine!
Our starter—ranch panna cotta with carrot sauce. Delightful!
Crispy cauliflower with crispy capers and sunny-side-up egg. Ranch squiggle underneath. One of the best things I have ever eaten.
Ranch-crusted halibut with, I think, soft polenta? I can't remember. Also with carrot sauce and a pea puree. Mmmm. This was my favorite of all the dishes.
Lamb belly (like a pork belly), so tender, with shoestring potatoes and a light ranch-based sauce. More of that, please!
Dessert. This was kinda weird—it's a boozy vanilla milkshake with ranch powder and nutmeg sprinkled on top. I get the sweet-salty thing (bacon chocolate, salted caramels, yes!) but this was just...not working for me. Keep the kids away from this one!
If you'd like to visit Lafitte, I highly recommend it. You can find them on the bay in San Francisco.
And for more information about Hidden Valley Ranch's "Love Your Veggies" program, come on over!
