The menu this year was as follows:
Appetizers:
Spinach Dip with crispy baguette
Assorted Olives
First Course:
Creamy Asparagus Soup with Crab Cakes
Second Course:
Romaine Salad with goat cheese, walnuts, grapefruit & orange supremes, and Lemon-Tarragon Vinaigrette
Third Course:
Seared Sonomoa Foie Gras with challah toast and honeyed walnuts
Fourth Course:
Lemon Sorbetto
Fifth Course:
Smoked Pork Loin with bacon-wrapped scallops and lentils
Sixth Course:
Yin-Yang Dessert - cheesecake and chocolate mousse tart
I didn't take pics of all the courses, but I wanted to share some.
Here's Brian chopping garlic and/or shallots...and the kitchen behind him.
Creamy Asparagus Soup, plated and ready to be served.
Crab Cakes hand-formed by moi - Brian likes them in the cylinder shape. Sear them in a pan and finish in the oven.
The huge scallops. Wrapped in bacon, they resemble calf nuts.
This is one lobe of foie gras. We had 2 lobes, but only used one. Each person received a generous portion.
The first one is my little plate of foie that I threw together for myself. It isn't pretty. The other one is a plate that Brian made up for us last month and was more like what we served to the guests.
The real star of the evening: Dad's smoked pork loin. Look at that smoke ring!
Luckily, Brian and I got to take a smidge home with us. It was probably the best pork I've had, in any form. The best part was the crispy, crackly outside mingling with the fat pockets inside. Made for some excellent pig sandwiches the next day.
1 comment:
I'm still laughing about the calf nuts reference. You need to come to our brandings and see, cook and eat the real thing! They look quite different than your scallops wrapped in bacon, but I'll bet the scallops are tastier.
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