Tuesday, June 16, 2009

7 course dinner

We did a seven course tasting menu last week for some friends of the owner. I wanted to show some of the highlights from the dinner. We had a lot of fun with this. These first 3 pictures are of the beet root carpaccio with aged balsamic, Greek extra virgin olive oil, mint and radish.
We did a pasta course of Carbonara. Housemade spaghetti, roasted tomato, Meadow Creek Dairy mountaineer, applewood smoked bacon and quail egg.

I got a chance here to work with 2 cool new items to me. Yellow Tail hamachi and Grains of paradise. We seared the hamachi for sashimi and served it with julienne salsify root and orange butter emulsion.

Here we have Cavendish Farms quail stuffed with housemade port, current sausage; black current jus and puffed quinoa.

Like an idiot I forgot to get a picture of our dessert. It was more or less fair food or everything you want from the South in a desert. We made graham cracker grit cakes with sugar and honey and battered and deep fried. We topped the hot grit cake with banana ice cream and sweet tea caramel. Can't beleive I forgot the picture.


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