Last Friday we hosted our first wine dinner at the restaurant with a special guest speaker, a wine maker from France. It was a fantastic evening to say the least!
Team effort was the theme in the kitchen. We had 52 guests that needed to be fed and everything needed to go smoothly. We rearranged the kitchen so we could have an assembly line for plating. We sent out dishes in groups by table: two 10s, one 8 and two 12s.
The amuse-bouche was a deep fried won ton wrapper in the shape of a cone and filled with lavender delice and topped with fresh lavender.
We also made hors d'oeuvres for the event. We had mini wild rice pancakes topped with a small slice of lavender roasted duck breast, a dot of lavender jelly, and garnished with fresh parsley. Also available were poached shrimp with louie sauce in a mini phyllo cup and egg salad with truffle oil atop a crostini and garnished with a fresh truffle slice.
We started out the first course with a sea scallop on a bed of sauteed local veggies topped with ginger wasabi dressing in a scallop shell. The shell rested on a bed of kale and we placed 3 dots of roux on the plate. The second course was roasted quail with couscous salad along with a pheasant sausage, sauteed veggies, and lobster mushrooms.
Third course was mixed greens tossed in our house fig vinaigrette with 2 wedges of fresh figs, a slice of bermuda triangle and a slice of manchego. Last, but certainly not least was the dessert course: a mini blueberry cobbler with house made vanilla bean ice cream, a mini quatro de leche cake with caramel, whipped cream and a raspberry, and a mini chocolate cup with a dot of de leche caramel underneath the chocolate mousse, and topped with sea salt, whipped cream and a marcona almond.
Yes, this all sounds delish -- and it was! Let's see....4 courses, 52 guests -- we put out over 200 plates of food that night! WOW!! When we were done plating, Lady Chef and all the kitchen staff were invited out to the restaurant to be introduced. The applause was overwhelming and I thought I was going to cry! It was an amazing and proud moment that I will remember for a lifetime. Lady Chef introduced everyone -- I was first and so nervous, but so proud! This was such a team effort for all of us -- we all made it happen and put on our best.
These kind of nights are the ones that will make me miss the crew. Only 2 more weeks.