The descendant of three generations’ worth of farmers, Chef Crisp has always felt a kinship to the land and what it has to offer. “It has a lot to do with nature and respect and giving back — that whole cycle just really resonates with me — and when I’m back home, I feel completely connected to the planet,” Crisp says. He learned from his father, Dai Crisp -- who farms our Temperance Hill Vineyard -- at an early age the importance of building relationships with farmers, something he’s carried with him to all concepts through his close friendships with fishermen and purveyors.
The Menu
Amuse: Oyster course, raw + grilled with seasonal mignonette
Baserri Prelude: Insalata Rusa, spring potatoes, peas, smoked trout roe, bottarga, Spanish crackers
Sea & Land Feature: Grilled mushroom, egg yolk, caviar, foie gras
Plater Nagusia: Smoked salt and pepper grilled txuleta + tartare, charred seasonal vegetables, whipped cow feta, sherry reduction
Finale: Cabrales cheese, hazelnut honey, fennel pollen, crusty grilled bread with tomato jam
Each course is expertly paired with Nicolas-Jay wines
More information
Dom Crisp: Chef Dinner Series at Nicolas-Jay Estate is sold out.