Auction Dinner: Ode to Le Bernardin
This past year, my school auctioned off two dinners created by me and paired by Ryan Smith (sommelier) and co-owner of Enoteca La Storia (https://enotecalastoria.com/los-gatos-enoteca-la-storia-locations) and hosted at their restaurants. For each dinner, I send the winning family a questionnaire about their food likes and dislikes before composing a menu.
This dinner’s theme was “Ode to Le Bernardin” and featured a five course progression styled after Le Bernardin’s menu (almost raw, barely touched, lightly cooked). Here is the menu for the evening, plus pictures.
The card that is placed on the table to describe the meal without saying the exact menu
The menu for the evening
From the bottom right: Almost Raw - Hamachi Crudo with Leche De Tigre (a Peruvian cevhice with coconut, lime, fish, ginger, tamarind, chili, etc). Barely Touched - “California Roll” Crab salad with avocado, lemon, and chive, rolled in wagyu beef and lightly torched with a soy/saki glaze. Lightly Cooked - Smoked Branzino salad with creme fraiche and horseradish on brioche.
1st Course: Brined Scallop Tartare with homemade sundried tomato vierge (meyer lemon zest and juice, chive, chervil, mint, basil, olive oil, and champagne vinegar)
2nd Course: Lobster Carpaccio with homemade gnocchi seared and red curry, topped with micro cilantro
3rd Course: Cod Two Ways. Pan Seared Cod topped with pickled Bell Peppers and Sherry Vinegar. Bacalao Croquettes, all on top of a Piperade Sauce
4th Course: Greek Quail: Dried aged quail, pan roasted and then topped with Greek spices (coriander seed, cumin seed, oregano, dill, and mint) served with homemade tzatiki, aleppo pepper sauce, sliced cucumber and tomato, and sour dough pita.
Cheese Course: From bottom left to top right: Clarina 36 Month Aged Gouda with honeycomb and balsamic pearls. Spring Koe Double Cream Young Gouda with preserved apricots and Fresno chili. St. Gauge Triple Cream with preserved strawberries.
