Friday, August 15, 2008
Just came up with a new wine dinner menu tonight. It consists of 5 courses and has some very intersting tributes to the classics. First course is a homeage to the "shrimp cocktail", I've encased the shrimp in a bloody mary jello and serve it with a lemon horseradish vinaigrette on lettuce. Second Course is a Watermelon Sorbet with Pickled Rind. Main Course is a choice of Muscovy Duck Breast with Fresh Figs, Balsamic, and Cinnamon Clove Demi or Tarragon Beef with Purple Potato Marble and Asparagus Butter. The Dessert is a favorite of mine consisting of "Chocolate Pecan Pie Roll". It's a pecan pie rolled into a spring roll wrapper, deep fried, and tossed in a mixture of cinnamon and sugar. I serve it with ginger spiced pears and coconut ice cream. The wines were amazing with each dish and there were 8 of us pairing the food to appropiate wines. I love my job.