Gourmet Society.. Holiday Dinner

Surf & Turf

Waygu Beef Carpaccio with Whole Grain Mustard Ice Cream

Scallop Carpaccio with Creme Fraiche and Sturgeon Caviar

*

Artic Salad

Granite of Salad Greens, Tomatoes, Balsamic Vinegar

*

Lobster Consomme

Sherry Noodles and Lobster Sausage

*

Roasted Rack Of Lamb

Rainbow Carrots, Mint Cavair, And Yogurt Spheres

*

Veal Roulade

Veal Tenderloin, Mushroom Duxelle, Cauliflour Puree, Red wine Reduction

*

Fois Gras Brulee

Goose Liver, Custard, Seared Apples, Crostinis

*

Root Vegetable Cake

Carrots, Parsnips, Candies Beets, White Chocolate Ice Cream

*

Cheese Course

Caulhill Porter, Honeycomb, Smoked Gouda, Dried Apricots, Cherries

Thank-You for supporting the Gourmet Society. Best Wishes... Chef Perry

1st Monthly Gourmet Society

Our first Gourmet society dinner was a great success. I would like to thank all the adventurous dinners who participated for making it a memorable evening. For the first course we took a page out of Thomas Kellers book "Under Pressure" We used compressed watermelon to create a tar-tar and used Sodium Alginate to create an "egg yolk" out of Mango. Also Pictured is a Seared Fois Gras on Brioche Toast Points, Sous-Vide Onion Confit, and Blueberry Gastrique.