Tuesday, March 3, 2009

Dinner Party Menu for March 7th 2009

Here is the menu for this weekend's dinner party. Of course I might change things up should I spot a winner at the market.

Shiitake miso soup with manila clam and leeks
Ankimo sunomono
Amberjack and tuna sashimi
Sushi...obviously (Engawa, ikura, maguro)
A roll or two
"Napa trip" scallops
Poached lobster with truffled mac and cheese
Black bean clams with fresh bell peppers
Rose-Raspberry Almond Tarts

Chef's notes:
There's a few guests that have had some of my main creations like the Ankimo and lobster. To keep things interesting for them, I'm going to prepare them in slightly different formats. On the sushi portion, I do want to get more into the nigiri and one or two rolls just to demonstrate technique and bring some depth to the Japanese portion. The "Napa trip" scallops has no real name but it's a round molded chopped scallop course with tobbiko and avocado. I made this for Serena in Napa on a trip there and she requested it. The poached lobster is always a hit, and I wanted to make it more accessible by pairing it up with a nice mac and cheese. Black bean clams this time again, but with more of an emphasis on the vegetables to offer up a fresh crunch. Knife work on the bell peppers will be important.

The dessert is what I will focus a lot of development on this week. It's a relatively technical dish and will take some practice runs this week. A paired dinner drink that we had in New Zealand may make it's way onto the menu too but we'll have to see as far as time/expense goes.

Food pic is a roll I made a few years ago.

1 comment:

Anonymous said...

Bravo for such a stylish dessert choice. I know desserts are not your fave, glad to see you are making strides in the right direction (towards chocolate I mean)