Brighten up your winter with Chef Adam Ross’s rosemary lemon vinaigrette from Twisted Fern. Or, stop into this inviting neighborhood eatery to try it straight from the source. Ross has taken an innovative approach with his lunch, dinner, après and cocktail menus. Almost everything is made in-house, from the potato chips to the sauces. Veggies and seasonal ingredients shine in dishes like the parsnip and beet soup. Enjoy sophisticated food in a warm, open setting that allows both families and the après ski crowd to feel at home.
- 3-inch rosemary sprig
- Juice from 1 lemon
- 1 teaspoon garlic, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons champagne vinegar
- 2 cups vegetable oil
- Salt and pepper to taste
- Using a torch, a lighter or a gas range, burn the rosemary until it is charred.
- Remove the leaves from the stem.
- Add to a blender along with the lemon juice, garlic, mustard and vinegar.
- Turn the blender on and slowly drizzle in the oil while the motor is running.
- Add salt and pepper to taste.
PARSNIP AND BEET SOUP: parsnip soup, beet puree, carrot crisp, micro sorrel
CARMELIZED BUTTERNUT SQUASH: arugula, apple cider shallots, pomegranate, shaved Brussels, sunflower seeds, dehydrated apple, maple-chili vinaigrette
BAVETTE STEAK: sweet potato gnocchi, parsnip puree, braised greens, smoked tomato jam
DOUBLE-CUT PORK CHOP: smashed fingerling potatoes, blackberry balsamic vinaigrette, asparagus, blue cheese
An eatery committed to honoring the roots of their ingredients
Open 11:30 a.m.-9:30 p.m. daily | 1300 Snow Creek Dr., Suite RS
435.731.8238 | twistedfern.com