June Dinner
Only two private dinners in June since I was very busy with cooking classes and some consulting. The last dinner was for 8 people with wine pairing with each course. They actually wanted two shellfish courses, one with rock shrimp and one with prawns...o.k. no problem..
The amuse was a small layered cup. It contained soft frozen avocado at the bottom (very cold), next was a tandoori gelee with watermelon juice (cold), then carbonated yuzu cream (cool). Dijon sesame stick.
-Course one
ENGLISH PEA VELOUTE, pressed cucumber brie mousse, sultanas, hazelnuts and hikory salt, then finished with black truffle aioli.
-Course two
CARNAROLI RISOTTO, fennel pollen rock shrimp, frothy lemongrass lemon, crunchy bacon paper.
-Course three
ARGENTINE PRAWN CUBE, harissa ragout with carrots, chorizo and chestnuts (I had some frozen in dark chicken stock from winter), cilantro gelee and pinenut sabayon.
-Course four
LEFT AND RIGHT PORK CHEEK CANNELLONIS. Left was with cauliflower gel, walnut prailine, vadouvan butter and chard (small glass of Chateauneuf de pape, Chateau la Nerthe "Cuvee des Cadettes").
Right was avocado citrus peel puree, scallion paste, asian pear and micro fennel (small glass of Au Bon Climat Chardonnay Santa Ynez Valley).
-Course five
3 TEXTURES OF STRAWBERRY (gel casing, fresh, and strawberry liquid caramel poured tableside), Michel Cluizel milk chocolate steeped with Indonesian cinnamon, hazelnut pearls and mint oil.
Already planning another FF dinner in July. Time to get working on new menu. I'll have to take advantage of the beautiful cherries and some chanterelles my friend is currently foraging. Until next time...eat well and Hug a chef!