Report and photos: Judy Rusignuolo
“Après Ski Without the Work!” Dine Around at Raclette
“Apres Ski” refers to the activities following a day of skiing. While there was no skiing involved on a mild evening in the East Village on March 19, sixteen members enjoyed a cozy gathering at Restaurant Raclette NYC to learn about and feast upon the time-honored Swiss culinary tradition called “raclette” (derived from the French verb racler, meaning "to scrape"). Imagine a large wheel of warm, luscious Alpine cheese expertly rack-melted and scraped over platters of thinly sliced meats, potatoes, vegetables and breads. It was a delicious and satisfying experience for all!
The menu was served family-style and included:
· Fig Tartine with prosciutto, toasted hazelnuts, balsamic reduction and Brillat-Savarin cheese on a toasted bagel
· Cauliflower Tartine with curry spice, hummus, golden raisins and toasted almonds on naan
· Traditional Raclette Suissa – melted Alpine cheese over a variety of meats (viande sechee, prosciutto di Parma, jambon de Paris, saucisson sec), roasted new potatoes, cornichon and pearl onions
· Arugula Salad
· Blackberry Thyme Cheesecake with lemon curd and bruleed sugar
Two wines were perfectly paired with our meal. A 2014 French Pomerol by Chateau de Viaud-Lalande and 2016 Spanish Casa Abril Godello were generously provided by Barterhouse Wine & Spirits. NYWCA members expressed appreciation to our hosts at Raclette NYC and our wine sponsors at Barterhouse.