Dinner Details
Mar. 1st, 2008 02:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
allyndraLast night we had our annual profit-sharing dinner at work (it was my first one, as I've been here just under a year). ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
entrenous88 said I should post about the food, and it was completely worthy of a post. The dinner was at the home of one of the founders of our company, and the chef from Tapino came and cooked for us. He went through my boss's wine cellar and chose pairings for each course.
The fish course is always lost on me, as I don't really eat seafood. But it was still fascinating. It consisted of three dishes: tuna tataki with avacado, hamachi ceviche with pnozu, and seared scallop with caviar nage. The tuna was crusted with spices and drizzled with an herbed olive oil. The ceviche was molded into a tower and topped with micro-celery, and the caviar on the scallop was infused with beets. It was a gorgeous presentation, and when I tasted a smidgen of everything, the scallop was so good, I almost didn't give it to my husband.
The second course was my favorite. Grilled flank steak with shallot mushroom jus, goat cheese and toasted pecan spoon bread, and roasted pork belly with pickled slaw.The flank steak was tender, and it went beautifully with the spoon bread (which was made from polenta). I was doubtful about the pork belly, and I generally don't like slaw, but the mild tartness of the slaw cut through the richness of the pork belly and completely won me over.
The dessert course consisted of warm lava cake, "campfire s'mores," and an Orange Julius martini. The lava cake was what you would expect: rich and chocolatey and gooey. The s'more was odd, though. It was a dense, creamy chocolate thing, much like a really dense mousse, coated with praline flakes and topped with marshmallow cream that was carmelized with a blowtorch. The Orange Julius martini was phenomenal. It tasted exactly like an Orange Julius, despite the alcohol content. Oooh, and I should mention the wine we had with dessert. It was a lovely Muscat, really the best I've ever had.
The plating was beautiful on each course, and the chef came out to describe what went in the dishes. Since I'm usually more of a pizza and fried chicken kind of girl, the whole scenario felt like Top Chef.
So, that was probably more detail than you wanted, but it was a really awesome meal. And when it was over, I got my profit-sharing check, so I would call the whole evening a success. :o)
entrenous88 said I should post about the food, and it was completely worthy of a post. The dinner was at the home of one of the founders of our company, and the chef from Tapino came and cooked for us. He went through my boss's wine cellar and chose pairings for each course.The fish course is always lost on me, as I don't really eat seafood. But it was still fascinating. It consisted of three dishes: tuna tataki with avacado, hamachi ceviche with pnozu, and seared scallop with caviar nage. The tuna was crusted with spices and drizzled with an herbed olive oil. The ceviche was molded into a tower and topped with micro-celery, and the caviar on the scallop was infused with beets. It was a gorgeous presentation, and when I tasted a smidgen of everything, the scallop was so good, I almost didn't give it to my husband.
The second course was my favorite. Grilled flank steak with shallot mushroom jus, goat cheese and toasted pecan spoon bread, and roasted pork belly with pickled slaw.The flank steak was tender, and it went beautifully with the spoon bread (which was made from polenta). I was doubtful about the pork belly, and I generally don't like slaw, but the mild tartness of the slaw cut through the richness of the pork belly and completely won me over.
The dessert course consisted of warm lava cake, "campfire s'mores," and an Orange Julius martini. The lava cake was what you would expect: rich and chocolatey and gooey. The s'more was odd, though. It was a dense, creamy chocolate thing, much like a really dense mousse, coated with praline flakes and topped with marshmallow cream that was carmelized with a blowtorch. The Orange Julius martini was phenomenal. It tasted exactly like an Orange Julius, despite the alcohol content. Oooh, and I should mention the wine we had with dessert. It was a lovely Muscat, really the best I've ever had.
The plating was beautiful on each course, and the chef came out to describe what went in the dishes. Since I'm usually more of a pizza and fried chicken kind of girl, the whole scenario felt like Top Chef.
So, that was probably more detail than you wanted, but it was a really awesome meal. And when it was over, I got my profit-sharing check, so I would call the whole evening a success. :o)
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(no subject)
Date: 2008-03-01 11:11 pm (UTC)(no subject)
Date: 2008-03-03 04:55 am (UTC)The food was super awesome. :o)
(no subject)
Date: 2008-03-02 01:31 am (UTC)(no subject)
Date: 2008-03-03 04:58 am (UTC)(no subject)
Date: 2008-03-02 02:14 am (UTC)If I had been there, I would have been all *clappy hands* at the fish course! Oooooh, the tuna and the ceviche, om nom nom.
That polenta spoon bread would be so great to try! I don't eat meat, but it really sounds like those dishes were exceptionally well done, so yay.
The trio of desserts sounds fantastic (with the wine too!) -- now I am plotting to recreate that Orange Julius cocktail somehow.
(no subject)
Date: 2008-03-03 05:02 am (UTC)I thought the Orange Julius martini sounded interesting, and then I tried it and was blown away. SO YUMMY! It's a good thing it was a small portion, because it would be really easy to get drunk on something that tasted like that. (And they'd already been pouring wine freely all evening.) If you do manage to recreate it, share the recipe!