I haven’t been to the Fresno, CA area in almost 50 years (yikes!),
but if I ever do get back there, I will certainly pay a visit to Chef
Vartanian’s restaurant. (Please read the full details below.)
Christine offered the following recipe from Chef David for
The Armenian Kitchen to share. Please enjoy!
Chef David Vartanian's Belgian Endive with Roquefort, Walnuts and
Cranberries
This salad with crunchy walnuts is for real blue cheese
lovers. Pair with a grilled steak or
lamb chops and boiled baby red skin potatoes for a classic steak house meal.
Serves 4.
Ingredients for Roquefort Dressing:
1/4 cup Roquefort cheese
3/4 cup mayonnaise
1/3 cup buttermilk
2 limes, juice of
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 tablespoon red wine vinegar
Pinch black pepper
Ingredients for Salad:
4 heads Belgian endive
1/2 cup cranberries, dried
1/2 cup California walnuts, coarsely chopped
4 ounces Roquefort cheese, crumbled
1/2 cup Roquefort dressing, prepared
Preparation for Roquefort dressing:
1. Melt Roquefort cheese in the oven or in a pan on top of
the stove, being very careful not to scorch. Let cool.
2. In a bowl, combine the melted cheese, mayonnaise,
buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine
vinegar, and black pepper; mix well until all ingredients are combined. If
desired, add an additional 2 ounces of Roquefort cheese for an even more
intense flavor.
Salad Preparation:
1. Trim the base of the endive using a diagonal cut, then
separate the leaves.
2. Toss the cranberries, nuts and Roquefort together in a
bowl, being careful not to break up the Roquefort too much.
3. Spoon the mixture into the endive leaves and garnish
with the watercress. For advance
preparation: Fill the Belgian endive leaves up to three hours before, cover and
chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as
desired.
******
The Vintage Press Restaurant, in Visalia, California is one
of Central California's most elegant dining experiences. Since 1966, the
Vartanian family has welcomed local residents, visitors and dignitaries alike
on many special occasions. Wine
Spectator writes that the Vintage Press has "one of the best wine lists in
the world," while Fodor's raves it is "The best restaurant in the
Central Valley.” The L.A. Times applauds
the Vintage Press as "a bastion of culinary merit." With four distinctive rooms and classic menus
that reflect the current season, the Vintage Press invites you to join them at
your earliest opportunity. The Vintage Press is renowned for its outstanding
food and service. Critics believe this
is the best restaurant in the Sequoia region and a true fine-dining experience,
with white tablecloths, plush red leather banquettes and exceptional
service. The Vintage Press serves
classic beef, lamb, seafood and specialty dishes. The exceptional menu encompasses
a wide range of influences, meaning you could order the excellent lamb kebobs
while your companion feasts on spicy chile relleno. Classic American dishes and pastas are well
done, especially the restaurant’s famed filet mignon. The wine list is similarly
superlative.
"Best Place in Visalia!”
“The VP, as it's commonly called, is the finest restaurant
in Visalia. The food is always amazing. The service is impeccable. And the
atmosphere provides an elegant feeling. Outstanding restaurant!”
- Trip Advisor, 2016
"A Favorite for Everyone”
“This fine dining establishment is a favorite for everyone
in the area as well as for many who drive long distances to enjoy a fabulous
meal. You can't go wrong whether you choose from the menu or from the always
interesting list of specials for the day. The chef, David Vartanian, should
have a TV show about farm to table ingredients as well as unusual takes on the
familiar. From comfort food to exotic fare, he is a master.”
- Trip Advisor, 2017
http://thevintagepress.com/images/mainrm.jpg
THE VINTAGE PRESS
216 N. Willis St.
Visalia, CA 93291
Phone: (559) 733-3033
http://www.thevintagepress.com/
Featuring upscale, classic cuisine with a creative twist
and farm to table sensibility.
Open for Lunch, Dinner or Sunday Brunch.