1.21.2008

A Dinner for the "Princess"...


literally...an annual celebration of birth. A wedding. A new wine from the cellar or perhaps merely for the art of tasting great food. This is just one of many opportunities to cook for royalty. A princess as it were, albeit...back in the day in Russia. She is fun, witty and very eastern European in stature. For me though...really, it does not matter, so long as the guest loves to eat and eat well. I would gladly present my craft and soul to any who can and will get excited about food. It sparks my creative juices and passion. Here is just a glimpse of what we cooked for her and her husband.
(above)~ porcini rubbed american bison loin, black trumpets, crosnes, truffled salsify gratin with truffle glacage, celery root puree and syrah jus



A Crudo of John Dory, laced with lime zest, ufra pepper, and japanese sea salt

salad of mango, cucumber, melon, preserved ginger, PX syrup and wasabi oil

the finishing of "Foie Gras 2 Ways"...

Foie Gras 2 Ways...

Chilled Mousse, fresh Dr. Pepper Brushed Duck Ham, Abbamele Honey, Gaufrette, Salted Peanut Brittle

Seared Slice, Truffled Apricot Conserve, Roasted Apple, Pumpkin Seed Crumble

Ricotta Gnocchi, Truffles, Duck Prosciutto, Crispy Shallots, Chives and Truffle Oil

Seared Diver Sea Scallop "Martini"

Potato Mousseline, Golden Trout Roe, Tapioca, Cucumber Parisienne, Sea Urchin Nage, Micro Celery

Pan Roasted "Lamb Sandwich"

Farro-Black Trumpet-Foie Gras Farce, Creamy Parsnip Puree, Dehydrated Cauliflower

Caramelized Onions, Douglas Fir Essence

treats at the end...

1 Comments:

Anonymous MSP said...

AAHHHHH!!!!! I want to eat that Symphony. ^_^

8:15:00 AM  

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