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Jean, were you there too? Charcuterie Plate was the first course. (Not including the cheese and wine reception prior to dinner.) That was one of my favorite courses too. I often had no idea of what I was eating last night. I wish you were there to offer explanations.
Second course: Quenelle de Brochet--
pike quenelle with crayfish sauce. this was served with a chablis
then my favorite: Granite--
Beaujolais Sorbet. This was the biggest hit of the night for most people. It had this yummy crystalized lemon/lime zest on top. Chef Monk came out and gave me the recipe. What a nice guy.
Third course: Braised Rabbit--
grape vine smoked and braised served over chilled, poached fall vegetables with cranberry vinaigrette. served with cru beaujolais.
Fourth Course: Broiled Sole Roulade with Oxtail--
tender oxtail stuffed in sole filets with a potato cheese truffade, confit of tomatoes and a terragon and oxtail jus. served with red burgundy and another cru beaujolais
Dessert: Beaujolais Poached Pear--
with a black pepper honey and a currant creme fraiche. served with a blackberry wine made entirely from local Amish hand picked blackberries. This was so amazing.
My stomach is still full this morning. It was all very good and we were fortunate enough to be seated with fascinating people. The conversation and laughs never hit a dull spot. Three of the women love to cook and one of them took a mini class at the CIA. I did not want the evening to end.
Theresa
Everything tastes better Alfresco!