Tag Archives: souffle cheesecake

Where I’ve Been Getting Takeout of Late, Part 22

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Soba noodle salad, pickled veggies, and seaweed-tofu miso soup -- the start of a Manresa Family Meal.
Soba noodle salad, pickled veggies, and seaweed-tofu miso soup — the start of a Manresa Family Meal.

Manresa, Los Gatos

If you’ve been thinking there’s no way I can afford to get takeout at a Michelin three-starred restaurant, think again.

While pre-pandemic, a dinner at Manresa would have dented your bank account, its Manresa Family Meal selections offered at this time are actually quite affordable, especially considering the quality of what you get. That’s what I found when I picked up dinner last week.

Manresa’s takeout is offered Wednesday through Sunday, 4:30 p.m. to 6 p.m. The family meal not only changes each week, but actually each day of the week, too.

A Japanese rolled egg omelet with nori for the vegetarian option.
A Japanese rolled egg omelet with nori for the vegetarian option.

When I spied last Saturday’s Japanese-influenced spread, I went for it. For each family meal, there is a vegetarian counterpart option offered, as well. I got one of each, with the soy-braised short ribs with beef jus option ($67) for my husband Meat Boy, of course. While I’m not necessarily a vegetarian, the Jidori hen egg omelette with toasted nori vegetarian substitution ($43) proved irresistible.

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All Rise For Cheesecake Souffle

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Presenting the souffle cheesecake with a Wine Country garnish.

Presenting the souffle cheesecake with a Wine Country garnish.

 

Japanese pancakes and cheesecake are having a lofty moment.

Their poofy, airy stature, as if they’ve just been inflated with a pump of helium, can’t help but be attention grabbers.

I’ve fallen under their spell, too. So how could I resist trying my hand at the recipe for “Cheesecake Souffle with Roasted Grape & Vanilla Gastrique”?

It’s from the lush, coffee-table-sized cookbook by Jackson Family Wines: “Season: Wine Country Food, Farming, & Friends” (Cameron & Company, 2018), of which I received a review copy.

The cookbook, which recently won a “Cookbook of the Year” award from the International Association of Culinary Professionals, was written by Justin Wranger, executive chef of Jackson Family Wines; and Tracey Shepos Cenami, chef de cuisine of the wine company; with Tucker Taylor, director of culinary gardens at Jackson Family Wines (whom if you follow on Facebook or Instagram know posts some of the most beautifully vivid photos of fruits, vegetables and herbs that you’ll ever see).

Season Jackson Family Cookbook

Jackson Family Wines is one of the largest wine producers in the world, with a portfolio of 40 brands in California, Oregon and across the world.

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