A big fish brings big flavors to Zingerman’s!
We’ve LANDED A BIG, NATIONALLY KNOWN “FISH”! Barbara Lynch, James Beard Award winning restaurateur and one of the country’s leading chefs, will cook in Ann Arbor for the first time ever—right here at the Roadhouse for our Special Fish Dinner #211.
A true culinary star, Chef Barbara’s restaurant group, Barbara Lynch Gruppo, owns seven unique culinary businesses—the first of these concepts, No. 9 Park on Beacon Hill, is touted by admirers for its timeless upscale French and Italian country menu. She’s also the only woman Grand Chef in North America of Relais and Châteaux, a prestigious worldwide group of luxury hotels and restaurants.
In his newly released Acid Trip: Travels in the World of Vinegar, food writer Michael Harlan Turkell, says “Barbara Lynch is a modern-day Julia Child; she cooks haute cuisine on Beacon Hill that you don’t need to be a Boston Brahmin to enjoy… Lynch’s food is as approachable as it is intricate.”
Chef Barbara’s cooking talent and connection with local fish culture in Boston will be tasted in every bite of the incredible menu she’s created for our dinner on June 20th. In addition to an exquisite filet of sole, we look forward to fried rock shrimp with Chef Barbara’s famous Sauce Caramello, a bright, vinegar-based, elixir that will be the highlight of this dish. A copy of the recipe for her sauce will be available to all attendees.
We will also have copies Barbara Lynch’s newly released memoir, Out of Line: A Life of Playing with Fire, for sale. Amazon describes her book as “[Gabrielle Hamilton’s] Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom.”
Don’t miss out on this rare opportunity to to taste the best of one of the nation’s greatest chefs here in Ann Arbor!Dinner Menu:
With Sauce Caramello and fine herbs salad.
Burrata and Radicchio Salad
Zingerman’s Creamery handmade burrata with charred radicchio vinaigrette and pistachios.
Menton’s Butter Soup
From the menu of one of Chef Barbara’s restaurants, Menton. With mussels, clams, scallops, lobster, and shrimp. Finished with honey foam, caviar, and a chervil plouche.
Filet of Sole, in the style of L'atelier De Joël Robuchon
Poached in fumet with tomatoes and mushrooms. Served with tagliatelle pasta.
Strawberries, Rhubarb and Cream
A toast to spring in Ann Arbor: Zingerman’s Bakehouse bubble cream puffs, filled with strawberry Zingerman’s Creamery gelato, on a bed of roasted rhubarb compote. Garnished with mint whipped cream.