Monday, February 8, 2010
This week we hosted two tasting dinners at Luke's Kitchen.
Serving seven courses to thirty people with only two people in the kitchen and one in the front is a challenge to say the least. It is also a lot of fun.
We have committed ourselves to holding these dinners every month...so if you haven't been yet...you will get a chance soon.
The Tuesday night dinner was dubbed the "advanced" menu by Rod. Our guest list was filled with friends and family...all diners who know and trust us. We felt comfortable taking some more chances and challenging their pallettes. Sea urchin, frog's legs, sweetbreads and tripe were all featured. Many of these were first time experiences for our guests. I just wish I could have sat down to join them. Some of the highlights...
Just a small bite that started off the dinner. Bright clean flavors and a silken texture. This dish reminded me of my Oyster and Pearls course at Per Se.
I love this dish...amazing colors and great flavor. We served this with lamb chops and a honey and spice gastrique.
So many people have never had frog's legs. Their mild flavor makes them a safe gateway into trying new things. As the saying goes...they taste like chicken...almost. We served these with lobster and sweetbreads with lobster broth, garlic and basil.
Roasted Veal Breast
Melt in your mouth tender. Stuffed with prosciutto and bread stuffing. Wrapped in caul fat. This was absolutely decadent and delicious.