A promised menu...

[firechef]

Here is the menu I went down to Des Moines to "work on" back on Friday...

Gateway Market is having their First Anniversary Dinner on the 26th of April and even though the newsletter had gone out the final menu for this $85.00 a plate 6 course meal had not been totally confirmed...now it is. Here it is complete with wine pairings...

Cocktail Hour:
"Display of Gourmet Cheeses and Cured Meats" along with a "Cash Bar"

1st Course:
Cucumber Gazpacho with Walnut Espuma and Radish Lemon Salad
Paired with Xarmant Txakoli

2nd Course:
Braised Niman Ranch Pork with Semolina Gnocchi
Paired with Commanderie de la Bargemone Porvence Rose

3rd Course:
Duet of Granola Encrusted Rabbit Loin and Rabbit Buchee Ala Reine served with Spring Garlic Custard
Paired with Primavera Special Selection Dao

4th Course:
Oven Roasted Duck garnished with Pomergranate Seeds on a bed of Mixed Greens tossed in Raspberry Vinaigrette
Paired with Ayama Pinotage

5th Course:
Espresso Crusted Iowa Beef Tenderloin with House-Made Picket Fence Creamery Mascarpone Whipped Potatoes
Paired with M. Cosentino Cabernet Franc

6th Course:
Rhubarb Crostata drizzled with Spring Valley Honey and served with Homemade Lavender Ice Cream
Paired with Cedar Ridge Port

The courses are being done by multiple kitchens...the Cocktail Hour, 2nd and 6th Courses are being done by the now open Gateway Market. The 1st is being done by the Hotel Fort Des Moines, the 3rd by Django Restaurant, the 4th by the Raccoon River Brewing Company Restaurant, the 5th is being done by Centro Restaurant. All of the parties involved are "partner" restaurants of Gateway Market.

It is only a few weeks away. I am looking forward to it...it will be nice to be apart of something this big but not needing to sweat it out on how things go. I just get to sit back and enjoy...my pressure will start a couple of weeks after this gala event.

[Gourmet_Mom]

Very cool! Can't wait for the review!

[firechef]

I am just glad I do not have to do any of the work on it...I am also glad that Holly and I are invited guests. Don't think I could handle two tickets at $85.00 a piece! Yikes, that is pricey...

[luvnit]

Guests?! That's even better! Sounds like a wonderful menu. Lucky day!

[cjs]

Nice sounding menu. Funny, looked up "espuma" - just another name for the ubquitous foam...

The 3rd course really caught my eye - take notes (and pix, of course), my friend, we will be wondering.

[firechef]

As everyone knows I am going to have trouble with the 3rd course...I will have access to the kitchen so I will try my best to "document" the 1st Anniversary Gala from "behind-the-scenes" as well as in the dinning room.

[cjs]

uhhh, why?

[firechef]

I had a pet rabbit in college...his name was "Hawkeye" after the character on M*A*S*H. I still have trouble seeing rabbit butchered and cooked. Iron Chef America had rabbit as a "Secret Ingredient" not too long ago and I almost got sick...it only happens with rabbit. Anything else I do not have a problem with.

[iBcookin]

Good thing for you that you never had a pet cow or pig!

That was one of the things that we made sure that the girls understood when they were growing up on the farm - exactly what the end product was going to be when those cute little baby pigs grew up.

We used to bring a lot of school kids out for visits and we actually had more problems with the adults that accompanied them. They would get this funny look on their faces and ask how we could possible eat the meat after raising the animals. The same people had no problem wolfing a burger or a steak, but it came in plastic wrapped packages so they had no identification with it. Most of them could not have told you what animal it even came from.

[cjs]

We did the same thing with our kids - only had trouble with one eating 'a friend' - and we named every darn thing we grew over the years!