I'm the sous chef at a golf course/resort. We do a charity auction every year & a couple of the items is a chance to have us(being primarily myself or the head guy or both) do a multi course dinner in someone's home. The head guy will be out of province for this one so it's all mine. I did the last one solo too, so nothing too new. I've got the F&B manager coming to be the sommalier(since i don't drink that's a really good thing). The clientele are well off. Most people in that neighborhood are retirees, & alot of them are of the upper income group. They appreciate good food, as well as variety. But nothing too over the top. No roasted tarantula this time i'm afraid.
I have a budget & outside of the protein everything so far is pretty cheap. I'm going to come in at a pretty good cost.
Anyways, i've come up with a menu that i think is pretty decent. There's a couple of weak spots that i have not addressed as yet. I didn't really have a theme in mind for this one. That'll probably be pretty obvious.
I'm curious to see what kind of feedback it generates. I've seen some of the stuff that has come up here & know this is the right place for it.
Anyways, fire away.
Amouse-Hot steamed saltspring mussel, tomato relish, drizzle(lime/tobasco/olive oil) on one half shell, bloody mary sorbet on the other half.
Apps-Proscuitto wrapped date stuffed with lemon/rosemary mascarpone
-Smoked salmon & prawn terrine
-Duck confit crostini, roasted garlic clove, asiago
First course-Raddichio, herbed chevre, brasil nuts, grapefruit segments,blackberry & lemongrass reduction
Second course-Watermelon & basil gazpacho with mint creme fraiche
Third course-Marinated & grilled swordfish, capers, olives, tomatoes, sultanas, pine nuts, olive oil, fresh spinach, with sweet potato gnocchi sauteed with butter & tarragon
Palette cleanser-Orange granita
Fourth course-Duck fat larded bacon wrapped buffalo striploin, sauce viande, shitakes, parsnip puree, fennel crisp
Fifth course-Pecan(or almond not sure yet) caramel amaretto tart/flan, peach creme glace, raspberry coulis
Sixth course-Classic aged gouda-sharp & nutty
-Pierre Robert/Saint Andre triple cream-buttery with a tangy finish
-Buttermilk blue-creamy blue as opposed to a crumbly
-Grapes, Armenian flatbread, maybe some nuts or dried fruits
Like i said, there's a couple of weak spots/works in progress. I think the basic framework is there it's just a matter of hammering out the specifics. I do think i've overused tomatoes, though.
Ramble, ramble....ignore me. Anyways, fire away. Thx, G.