In Mid-October, the Scottish Game Celebration debuts and runs through December. Manrique adds game sausage and truffles for a dish redolent of Gascony in autumn. HARE is prepared two ways in this dish. Manrique finishes it with a puree of foie gras and truffle and with the blood of the hare which creates a liaison and a final deepening of flavor. In contrast, the hare loin is simply seared medium rare in black pepper oil.
Butternut squash risotto completes the dish.
As pot au feu dictates, it is served with vegetables and shaved horseradish. In Gascony, each family closely guards its secret recipe for this powerful drink. There's a bit of disagreement about the origin of the Martini. Robert Herzburn, author of The Perfect Martini, traces the drink to the mid-19th century and a San Francisco bartender. The bartender, upon request, concocted a drink with gin, vermouth, and bitters for a man who wanted something cool and refreshing as he began a trip to Martinez, across the Bay.