Solera's sensational New Year's Eve event

2:57 PM, Dec 28, 2011   |    comments
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GOLDEN VALLEY, Minn.--   This morning chef Jonathan Cullen joined us to talk about Solera's New Year's Eve Sensory event.  The night will feature two floors of fire dancers, aerialists, burlesque, DJs, live music, break dancers, as well as delicious Spanish appetizers, dessert buffet, drink specials and complimentary champagne at midnight. 

The event starts at 9:00 p.m. on Saturday, December 31.  Tickets are $50 per person and are available at  For more information, call 612-338-0062 ?or visit

Setas y Huevos

2 oz button mushrooms
2 oz shitake mushrooms
2 oz crimini mushrooms
2oz porcini mushrooms
2oz caramelized onions
2 T minced mir poix
1 t slivered garlic
1 t herb butter
2 floz chicken stock
1 ea poached egg

In a saut√© pan over medium heat add about 3 Tb olive oil.  Once pan is hot add all mushrooms in an even layer and sear.  Toss the mushrooms and add the mir poix and cook for about 1 minute.

Next add your garlic and cook an additional minute.  Deglaze the pan with the chicken stock and add your caramelized onion.  Cook until onions are heated through.

Add butter and emulsify to get a rich and creamy sauce.  Place mushrooms into a bowl and place the poached egg on top, garnish with fresh herbs and serve with grilled bread.

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