Since I’m incredibly well organized I sent out the invite before I went to Mexico. Originally responses were scarce and I thought I’d have a smaller crowd to cook for. However, as the date approaches, the number continues to balloon to what is now 48 people. I have never cooked for this many people before so I feel a little overwhelmed (more like small animals are running around inside my head) but I think I’ll be able to pull it off.
This time I’m scrapping the restaurant style plated food in lieu of family style. This means I had to give up a few dishes that I was sort of in love with. I also find it troubling that we are currently somewhere in between seasons, meaning there aren’t a whole lot of strictly seasonal dishes for me to prepare. The menu that I have come up with is below:
Lamb meatballs, pine nuts, port wine sauce
Beet salad
Strichelli pasta w/capers, asparagus, garlic, parsley, lemon, anchovy and marinated rock shrimp
Orecchiette w/ veal beef pork ginger jalapeno carrot scallion
herbed goat cheese and potato fritters
Bacon wrapped figs and fourme d’ambert
Faux gras and parsley gelee
Fennel and citrus salad
Seared scallops parsley walnut pesto sunchokes and pork belly
Eggs in a hole, brioche, quail eggs, oyster mushrooms
Parisian style gnocchi w/ market vegetables
Mole risotto w/ macadamias and duck confit
Ceviche w/ achiote butter popcorn
skirt steak w/ foie gras butter
Cheese plate
Two sweet tarts
Some form of zuccotto
Mini fudgey chocolate cakes w/chocolate sauce
Ice creams
Also, I’m awarding a prize to anyone who can figure out what is in either of these two tacos that I consumed in Mexico:
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