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Recipes for the Season Scallop + Pork Belly Serves 6-8 PARSNIP PURÉE 6 parsnips, peeled and chopped 1 quart heavy cream Salt, to taste 1.
Vin48 Executive chef Tim McCaw started his culinary journey in 1985 at the age of 15. “I knew at an early age that this was going to be my profession; my passion has always been food,” McCaw says. Originally from Denver, McCaw moved to the Vail Valley in 1998 working in the private club world. He spent 16 years at Zach’s Cabin, nine of which included Red Sky Ranch, before moving to The 10th on Vail Mountain. McCaw took over culinary operations at Vin48, a restaurant and wine bar in Avon, on Dec. 23, 2021. This winter, Vin48 is offering a four- to five-course tasting menu experience in its two yurts. “Each yurt will have one seating, so our guests can book anytime and have the space for the night,” explains Vin48 co-owner Greg Eynon. “The menu will be dynamic, but we plan on featuring a few dishes as a consistent through line.”
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2.
Strain the parsnips and reserve the cream.
3.
Use a blender to purée the parsnips, adding some more cream, and blend until smooth. Add salt to taste.
4.
Hold for service, or chill to reheat at a later time.
TRUFFLE HOLLANDAISE 2 oz pasteurized egg yolks 2 oz white wine, reduced 8 oz butter, melted Lemon juice, to taste Salt, to taste White truffle oil, to taste (Tip: use real truffle oil without additives or flavoring, like the Urbani Truffle Unico line.) Hot water, if needed 1.
Place pasteurized egg yolks in the blender.
2.
Turn on medium-low speed and add hot wine reduction.
3.
Turn the speed up and slowly add the hot butter until the sauce thickens. If the purée is too thick, add a little hot water to thin for desired consistency.
4.
Add lemon juice, salt and your favorite truffle oil.
5.
Turn off the blender and taste. Make any flavor adjustment to your taste.
6.
Keep in a warm place.
SEARED SCALLOP + MT. VIEW RANCH PORK BELLY 6-8 U/10 dry pack fresh scallops 6-8 pork belly strips, 1-inch wide, 3-inches long, ¼-inch thick 1.
Grill or sear the pork belly. Cut the length in half and keep it hot.
2.
Season scallops with salt, and pan sear until golden brown on each side.
3.
Remove the scallops and place on a resting rack.
4.
Place a dollop of hot parsnip purée in the center of your dish. Repeat for as many servings as you’re plating.
5.
Place one piece of pork belly on the purée and push it down to set.
6.
Place a scallop on each pork belly, then place the other half of the pork belly on top of the scallop.
7.
Top with truffle hollandaise sauce, and garnish with micro radish, chive or parsley and serve. Bon appetit!
c o v e r e d b r i d g e va i l . c o m
PHOTOS BY MADISON LEIGH CREATIVE
TIM MCCAW
Slow cook the parsnips in heavy cream until tender. Set aside to cool for 30 minutes.
