Feast: Surf and Turf
I wish I could say this dinner was inspired by a love of pairing a strong protein with a seafood, but in fact, this meal was concocted to try and stump, Chad Eschman. Chad is one of the best mixologists I've ever met. I wanted to try and push his skills to the limit. Making a meal around the theme of surf and turf, forcing him to create a cocktail that would stand up to the protein while not overwhelming the seafood. Well... Chad of course was up to the task. His drinks were better than my food. Particularly loved the Bunny Hug paired with the Scallops and Pork. I would typically go with a Whiskey for the pork I was making and gin for the scallops... who knew you could make a cocktail with both. This meal was a great success.
Amuse
Oysters on the half shell with chorizo bread crumbs and an orange mignonette
Pushkin’s Punch
organic vodka, grand marnier, lime, orange bitters, brut
1st Course
Beef Carpaccio with asparagus salad and White Anchovy vinaigrette and crab cake horseradish tartar sauce
Cucumbersome
hendrick’s gin, vermouth blanco, cucumber, italian parsley, white pepper, salt
2nd Course
Veal with hamachi, apple, avocado, radish, and yuzu vinaigrette
Quiet Horse
sake, wasabi syrup (with lemongrass, cardamom, serrano), fresh Melissa, half salted rim
3rd Course
Cod on sweet pea puree with mint, Serrano ham cream, butter carrots, roasted mushrooms
Recliner
old tom gin, vermouth blanco, orange curacao, mint
4th Course
Pork Belly with sea scallops and cauliflower puree, kumquat marmalade, and celery leaves
Bunny Hug
beefeater gin, lismore scotch, pernod absinthe
Intermezzo
strawberry gazpacho with watermelon granite
Old Brazilian
cachaca, lime, peach bitters, mint, brut
5th Course
Modern Cheese Tray
Capricions, goat cheese – Pear with Truffle Honey
Candles
plymouth gin, peach bitters, agave, orange peel
Quentique, soft goat cheese – preserved apricots with chili
Blankets
warm spiced brandy
Mountain Gorgonzola with Brandied Cherries
