Surprise Birthday dinner Party 2/11/11
The Food
Tonight Maily is the chef, cooking from A to Z and Loan is the sous-chef for the evening! Let's start!
First Course: Pan Seared scallops with caramelized Fennel & Anchovy Oil
Not only this dish is beautiful to look at it is also delicious!
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The caramelized fennel is so sweet and gives a hearty character. The fennel just melt in your mouth, the scallops are perfectly cooked, and the anchovy oil just elevated this dish
2nd course: Celery Root soup with Caramelized Pear
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I love celery root! The flavor of celery root strongly resembles celery but a lot milder and there is also something potato-like about it both taste and texture. Here Maily paired it with caramelized pear. The caramelized pear add a welcome sweetness to the silky, smooth, and luxurious soup.
3rd course: Halibut on Fresh Polenta w/ Pepper Oil
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Excellent dish! Maily used fresh corn to make the polenta and the corn was so sweet! The Halibut was excellent and the Pepper oil gave the dish a nice color and taste.
4th course: Braised Short Ribs w/ Horseradish Mashed Potatoes and Winter Greens
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Braised short ribs is the ultimate comfort dish and this dish does not disappoint! It is a perfect winter meal and it just warmed you up and definitely satisfy your taste bud!
Cheers to great meal and great friendships!
Cheers!
On to Desserts...
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Setting up the desserts table! |
Chocolate Royal from Fleur de Cocoa in Los Gatos. Made with a crown of dark chocolate mousse over a thin layer of almond sponge cake and a crispy hazelnut praline base |
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PEggnog Panna Cotta with Caramel Sauce & Brandied Cherries prepared by Maily |
Assorted tarts from Fleur de Cocoa: Tartelette au Citron, tartelette aux poires, Passion Fruit Curd Tartelette, Raspberry Tartelette. |
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Overview of the desserts table |
Since I did not it was a surprise party I brought a chocolate cake with fresh raspberry so we can celebrate Valentine! |
Next...gifts
