Chef's Dinner-Thursday February 21st 2013

Another fun Thursday Night Dinner this week.  We featured lamb as the entree and had a total of 7 courses.  Two of of guests were celebrating their Birthdays with us this week...its always fun to get the sparklers out.

As usual we started the night with a tour in the production room and served three hors d'oeurves and one of our new mixed drinks, The Blushing Brianna (notice the spelling D).  The hors d'oeurves were a bleu cheese wrapped red grape crusted in walnuts, white bean and bacon crostini and a spinach, mushroom  olive and goat cheese "Hot Pocket" wrapped in puff pastry.  Unfortunately we usually always forget pictures of the hors d'oeurves...I will try to remember next week.

Here are the rest of the courses

Salad

Warm Goat Cheese-Spiced walnut crusted goat cheese, red onions, oranges and smoked pork belly tossed in a balsamic-orange vinaigrette

Soup

Yukon Gold Potato Soup-Smoked salmon and garlic confit

Sorbet

Strawberry and Basil with Balsamic Caviar

Entree

Dijon and Herb Crusted Lamb Leg-Mashed cauliflower, warmed grilled vegetable salad and Castelvetrano olive vinaigrette 

The Castelvetrano olive is a bright green olive that is nice and mild in flavor, not heavily brined or salty and it has a buttery texture.  It worked great in this warm vinaigrette as it enhanced the lamb without over powering the dish.

      

The Left Handed Course

Our Left Handed Course this week was a fun play on the Root Beer Float...Sushi Style.  Nord made a gelatinous sheet of root beer and wrapped it around vanilla ice cream.  It was served with green sugar cookie dough (wasabi), fresh pickled ginger and root beer (soy Sauce).  

Dessert

Raspberry Cake-Layers of white cake, with raspberry buttercream, fresh raspberries and chocolate ganache and sweet cream sauce