Private dinner catered by Heaven's Kitchen- 4/30/11

Set up/Guests Food preparation 4 course dinner Desserts

Hanh and I we were in charge of coming up with a menu for the evening.  We had a consultation with Chef John and we requested that Foie Gras, Kobe Beef and a dish with fish to be part of the menu.  Chef John took notes and worked with us to come up with a special meal catered exactly to our palate and wishes.   He assured us that he using only the freshest and quality ingredients.  His goal is to bring the gourmet restaurant food and the professional service to an intimate, personal and private setting.

First course: Squad soup with crispy smoke bacon

Beautiful presentation!

The soup was the right consistency, creamy, and tasty and the portion was simply perfect for a 4 course dinner.

 

The crispy bacon added a great smoky, salty flavor and crispy yummy-ness!

 

2nd course: Grouper with Miso glaze served with roasted bell pepper, fennel, and heart of palm

Grouper has a mild, but distinct flavor, a cross between bass and halibut.   The white meat has a very firm texture and heavy flake that remained moist.

The grouper was light and was perfectly cooked. I also enjoyed the combination of the roasted bell pepper, fennel and heart of palm giving the dish a burst of flavors reminiscent of Mediterranean food.

 

The food of the plates were so nicely decorated and looked so appetizing.

 

3rd course: Pan seared Tuna loin with braised pork belly

This dish is one of Chef John's specialty!  It was a very interesting combination and it is oozing with flavor and texture.

The pork belly has a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat.. simply delicious!

Close look at the dish.

 

4th course: Kobe beef (New york cut) with pan seared Foie gras served with wild mushroom in demi glace sauce.

Kobe beef that melts in you mouth and the buttery and unique flavor of the Foie gras combined with sautéed wild mushrooms and demi glace sauce is the ultimate decadent dish!

The only complaint the group had is that the foie gras was only slightly seared.  We preferred well seared foie gras with a nice crust on the outside but overall it was a great dish.

 

I was such a treat to have a private Chef come to the house and cook for the whole group.  They did an amazing job with the food and it was so nice to just sit down and enjoy a meal without having to lift a finger.  I LOVE IT!

 

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