Spring Dinner featuring local produce-4/3/2021

Table setting

The Food

Platting/Behind the scene

Platting/Behind the scene

Lobster tails for the 1st course.

 

Here I am ready to plate the first course: soup and lobster crostini

Laying out on my counter all the plates and cups.

 

Here I am preparing a beurre monté which is an emulsify butter to poach the lobster tails.

 

Once the butter is ready, the lobster tails are added to the pot.


The bread is toasted and now a layer of squid ink aioli is smeared on top.
Adding a piece of lobster inside each cup.

 

Putting together the final touch before all the dishes are ready to be served.

 

Loan is helping me add a bunch of dill, perilla, and mint on top of the crostini.

 

The herbs has a lot of flavors so I am trying to put as many as I can on top of the crostini.

 

Looking good...

 

Ready to be brought out to the main dinning table.

 

Course #2: Hamachi Veracruz ceviche topped with avocado, tomatoes, capers, lemon juice.

The veracruz sauce is the first layer on the plate and then the hamachi is put on top of the sauce.

 

Next a marinated mixture of avocado, tomato, cucumber, and fried capers are spread on top of the hamachi.

 

Trying to divide equally amongst all the plate...

 

This is the final presentation.

 

Course #3: Crispy 5 minute egg with eggplant puree and spring vegetable.

The eggs are fried and are put on top of a bed of pureed eggplant and decorated with marinated cucumber, sautéed snow peas, sweet tomatoes, and carrots shavings.

 

Course #4: Roasted lam riblets on a bed of homemade hummus and marinated cucumber and sweet cherry tomatoes.

The lamb riblets are roasted a low heat in the oven for about 3 hours and then quickly grilled before serving.

Hoa just grilled the riblets are they are now resting on my cutting board.

While waiting I am spreading a layer of homemade hummus on a large plate.

 

The lamb riblets are cut and put on a plate together with the hummus and marinated tomatoes and cucumber.

 

Here I am drizzling olive oil and minced parley on top of the riblets and they are now ready to be served.

 

Course #5: Scallops soufflé with mushroom cream.

Ha helping me pour the mushroom soup into each bowl while I am trying to unmold the scallop soufflé.

 

Almost ready...

 

I am adding sautéed mushrooms on top of each bowl.

 

Arranging the sautéed mushrooms to make it pretty and a few drops of olive oil is added in the bowl.

Ready to be served.

 

Course #6: Roasted stuffed chicken legs with caramelized cauliflowers and apples.

The chicken legs are roasted and coming out of the oven.

 

Checking for doneness.

 

Final presentation.

 

And that is a quick glance of how the dishes are plated but there is also a lot of preparation work and have everything ready for each dish.

There is also a lot of coordination too to make sure that the guests does not have to wait a long time between each meal.

In the end, we always have fun, great discussions, lots of laughs and that is what is life is all about.

Cheers and until the next meal!

 

 

Filed under: Dinner parties

 

 

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