A month ago our youth at church held a charity auction for camp. I offered up a tasting gourmet menu for a couple. My offer brought some tough competition, and sold for a good amount. Our friends Jean-Marc and Rachel won, and last night they collected.
My goal, an extension of my occasional pop up restaurant - the Rusty Leek - was to capture the essence of Spring and the changing seasons. I first researched and settled in on several key tastes. Then using some go to inspiration, such as The Flavor Bible, i built out a strong story to be told in Eigt courses. So here you go:
Amuse Bouche: strawberries filled with basil cream and reduced balsamic vinegar
Sharp cheddar cheese bread loaves
Soup: beef consommé royale
Salad: crab, feta and lemongrass quiche with citrus, parmesan fennel salad
Pasta: fresh egg pasta squares with white wine butter sauce, jamon and grilled wild ramps
Intermezzo: strawberry rhubarb compote with creme fraiche
Main Surf and Turf: porter braised beef short ribs with mashed pea puree; shrimp en papillote with asparagus and toasted couscous
Cheese: English stilton with pineapple jam
Dessert: Meyer lemon, vanilla bean and green cardamom creme brûlée
Everything was served with a drink pairing - teetotaler style of course!
Our friends loved it! Amy was awesome helping out and getting things cleaned up. The big hit was the pasta and main course and dessert.
Time to plan the next menu.
HRP
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