8 course menu

Without much further ado, let's start the meal

Course 1: cauliflower panna cotta with caviar Bacon and egg and

Both of these dishes are from the French Laundry.  Panna cotta is a traditionally an Italian dessert cooked with cream, here it is incorporated with a puree of cauliflower, then coat with a gelled oyster juice, which adds a shine to the cream and created a bright backdrop for the caviar.

The Bacon and egg is made with poached quail eggs, beurre monte (emulsify butter) and brunoise (carrot, turnip, leek, cut in small diamond shape).  Note I forgot the bacon and nobody even noticed it! 

Bacon and egg served on a spoon as it is supposed to be a one bite.

The cauliflower panna cotta turned out to so delicious, and the caviar is the perfect pairing.

Assorted bread with salted butter

First course is over, while I am getting ready for the next course, Phu is in charge of the wine (Phu is standing at the counter choosing what to serve next..)

More lively conversations going on...

Phu describing the sake for our group and it will be served for the 2nd and 3rd course.

Mark also told us, that when he bought the sake, he was told that it goes well with Foie gras and indeed, it was a very nice pairing.  We usually drink Sauternes with Foie gras so this was a nice change.

Course 2: Foie gras nigiri and Hamachi, ponzu ginger honey sauce

I know it sounds really weird to eat Nigiri with pan seared foie gras.  We ate at Au pied de Cochon in Montreal and we were all surprised that it tasted so good.  The only difference between Au Pied de Cochon and the way I served it, is I really get a nice seared of the foie gras, yielding more taste and it also looks more appetizing with a nice brown color.

I wanted to serve a hot dish next to cold dish so our guests can decide which one to eat first.  I like to eat the hot dish first but there is really no rules.

The Hamachi is drizzled with a ponzu ginger honey sauce. This dish has lots of umami

2nd course is served! Phu taking care of pouring Sake for the table.

By the way, Sake is best served in a Burgundy glass where there is more room to breath and  you can really smell the aroma. We learned it the last time we went to Sushi Shin in Redwood City and right away we noticed that indeed you can smell the bouquet.

High end Japanese restaurants are now serving sake in Burgundy glass instead of the traditional sake cup.

Course 4: Pan seared foie gras, Blueberries, balsamic reduction

This is a really French traditional way to serve Foie gras.

The Foie gras is pan seared is a super hot pan until it has a nice crisp and well- browned exterior with a medium rare center that is just beginning to soften, almost custard like in texture and should simply melt in your mouth.

Very indulgent dish but so delicious.  The balsamic reduction sauce has some acidity to cut down the fat and the blueberries are perfect with the pan seared Foie gras.

I used about 3 lbs. of Foie gras for both dishes.  Sounds like a lot but remember, 50% melted during cooking.

Course 5: Butter poached lobster crostini squid ink aioli, fresh herbs with Lobster bisque

Lobster and lobster....

Nothing goes to waste! the lobster bisque is made with lobster shell, and the meat of the lobster is used for the crostini.

Rich and creamy lobster bisque is served with a crostini (toasted bread) with squid ink Aioli, butter poached lobster tail, and lots of different herbs.

The herbs also have lots of flavor and really enhanced the crostini.

Now that the 4th course is served, I am in the kitchen getting ready for the next course.

Michael and Phu in a lively conversation... I am sure Phu is telling of us about what wine will be served next...

Course 5: Crispy Pork belly, brown bone sauce with sautéed mushrooms, onion soubise sauce

Because we are eating multiple course, I made sure the portion are small so that everyone can make it to all the courses.

The pork Belly is par boiled, and then left dry in the refrigerator for a day and then air fry at high temperature for 1 hour to yield a crispy skin.

The pork belly is served with a roasted bone sauce and accompanied by an onion soubise sauce and topped with sautéed mushrooms.

I was happy that the skin was crispy but the meat is still moist.

Garides skordates, baked shrimps with tomato, shallots, in a chili butter.   I made this dish for Joseph as he does not eat read meat.

Course 6: Rib-eye steak in red wine sauce, ratatouille

This is the last savory dish of the evening.

Grilled rib eye served with a red wine sauce and on the side is my famous ratatouille.

It takes so much time to make the ratatouille as I have to pan seared each piece of vegetable to extract maximum favors.

Course 7&8: Cherry clafouti with crème Anglaise and blueberries muffin cake

Ending our meal with a duo of desserts:

Cherry clafouti and blueberries muffin cake served with crème Anglaise (in the center).

Cherry Clafoutis is a classic French dessert, custard-like baked with pitted cherries.  The 2nd dessert is a grift from a blueberry muffin but here it is turned into a cake.  Both desserts really hit the spot and ending the meal with a sweet note.

What a fun evening and I am so glad that everyone had a very good time.  The key to a successful dinner party is to have good food, lots of alcohol, and above all a very convivial ambiance where everyone is comfortable to talk about anything...

I am also very happy that I was able to serve the correct portion for each course so that everyone was able to eat everything from start to desserts.

Next... Prep work/Platting

Filed under: Dinner Parties