[Moderator note: The original Dinner! topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Dinner! 2013 (Part 3)]
Dinner for 30 last night.. We did a private catering event for someone's rehearsal dinner. 8 courses wine pairing and cocktails.
The Menu was:
Fried Zucchini Blossoms-
they were stuffed w/ ricotta and smoked mackerel
Lobster and buratta salad.
poached lobster, corn, buratta, pickled peaches, broiled peaches, globe basil, tomato, thai basil, lobster oil and saba.
This is an early photo prior to oils and final plating
Farro with sous vide egg.
made a farro. toasted it in a hot cast iron pan. farro started to pop and they puffed and crisped nicely without drying out. Topped the faro with a poached egg. Topped the plate with mushroom broth. added cooked shitake mushrooms. drizzled a tarragon oil and topped with crispy sugar shallots.
Pea ravioli was stuffed with fresh peas mashed with ricotta. a little sugar and some lemon. Topped with broken guanciale. ravioli with a little ham broth. topped with micro wasabi.
Bought a slap of smoked bacon. braised for 5 hours and pressed overnight. cut into portions, glazed, served cold in a cantelop and pork stock.
Next was a Tangerine and rosemary granita
We made individual pavlovas. topped with a lavender cream with stewed and fresh strawberry.
lastly chocolate semi freddo with salted almonds followed by a glass of homemade lemoncello.
240 plates with two people cooking. pretty tiring.
Edited by Mjx, 26 July 2013 - 12:09 AM.
Moderator note added.