Gourmet dinner menu last night, at a meeting. The theme was
Re-imagining American Food.
MUNCHIES LIQUID OLIVE
BAGELS & LOX
R.H. COUTIER Ambonnay
Champagne, France N.V.
FLAVORS & TEXTURES ORGANIZEDCAESAR SALAD
OYSTER & UNI
ABBAZIA DI NOVACELLA Kerner
Alto Adige, Italy 2009
Les Macherelles Chassagne
Montrachet, France 2007
VEAL CHEEK TZATZIKI
Les Hauts Doix, Chambolle Musigny
DESSERT RUM CAKE EL DORADO Rum 15 yr, Guyana SWEET SURPRISES SAFFRON GUMDROP
BACON AND CHOCOLATE
I don’t know what the
liquid olive was, but it was a soft, squishy ball, olive coloured and tasting like an olive, served in a spoon.
bagels & lox was a tiny, thin crêpe rolled into a cone filled with dill crème and salmon eggs, served in a small cup full of poppy and sesame seeds.
organized Caesar salad was romaine, dressing, and shaved cheese rolled sushi-roll style in slices of jicama, served with a crêpe-like crouton with a quail-egg yolk nestled in it.
The scallop was pan-seared and served with a slice of roasted cauliflower and an aioli, and the cigalas
en brioche was a piece of langustino in a coating of a
flourless brioche, which amounted to an egg-white coating.
Philly cheesesteak was a very small baguette filled with a tasty brie-like cheese, with slices of cured beef arranged on top.
The veal cheeks, we were told, were braised for 72 hours (um, that’s three days, isn’t it?
The run cake was relatively normal, and the bacon and chocolate was just what you might think: chocolate-covered bacon strips.
A very unusual and interesting meal.