Potential Gold

Private Dinner - Agoura Hills, California

A couple of weeks ago Limor and I catered a small dinner party.  We were asked to come back and cook for a family which often uses our services.  This night was private sit down dinner for their friends.

The menu was as follows:

Hors d'Ouvres:

• Petite Shrimp Cocktail
• Individually Plated Seared Albacore Sashimi with Japanese Shaved Sweet Onion & Ponzu
• Seared NY Strip with Chive, Crispy Crouton & Truffle/Horseradish Sauce
• Tomato and Mozzarella Bruschetta on Wheat Toasts

Here is a picture of the appetizers:

Unfortunately we didn't get a picture of the salad.  Tonight's salad was an mix of Organic Baby Greens with a Creamy Green Goddess Dressing.  To that we added Toasted Pumpkin Seeds, Crumbled Fresh Goats Milk Cheese, and Thinly Sliced Red Onion.  It was delicious!

Between the Salad Course and the Main Course we brought out a Palate Cleanser which tonight consisted of a Fresh Pineapple Granita.  I make this by placing pineapple into a blender and then straining the result. 

I add this fresh juice to a container and use the "egg test" to adjust the sugar level to the right place.  Once the sugar density is correct, I slowly freeze the Granita. 

To properly do this, you have to go into the freezer every hour and with a fork, mix the whole mixture around so that it doesn't freeze solid.  The result is always a light and icy delight the melts on your tongue like fresh snow.

I often give my clients plenty of room to decide on what menu they would like.  Once we have an idea then I present my menu options and we move forward from there. 

For the Main Courses we offered a Line-Caught Pacific Rock Fish with a Classic Beurre Blanc and a Grilled USDA Prime NY Strip.  The accompaniments on the plate were Roasted Carrots, Asparagus and Pommes Dauphinoise (aka Cheezy Layered Potato).  I made an amazingly rich demi-glace for the steak and finished it with Peppercorns and Brandy.  It was ridiculous!

 

Dessert was, and usually is, the last course of the night!  For tonights dessert I brought back a recipe that I picked up while doing my stage at La Locanda di Bu in Italy.  Under Chef Antonio Pisaniello, I learned and perfected the method for making flourless chocolate cakes.

With only a few ingredients, you transform eggs, chocolate, butter and sugar into deliciousness.  After 8-9 minutes in a convection oven they're hot and ready to be served.

To the cakes I added a home-made Orange Sauce which was fresh squeezed Orange Juice reduced with Sugar and I always add my signature Chocolate Truffle with two different types of cocoa powder.

Again - because of the night and the timing we were unable to get a picture of that dish but you'll just have to use your imagination!

Cheers!

Wine Blogging Weekly #019

This week I opened up the 2005 Alto Landon, a Spanish red wine from the Manchuela area of Spain.

The wine had a small issue with the cork and when you watch the clip below you can see what I'm talking about. 

I have been using a website called CinderellaWine.com to buy wines at relatively good discounts.  They're based in New Jersey and star Gary Vaynerchuk.  They've got great deals and you can really score when they have something you like.

Check out the clip below.

The Lowdown:

• Vintages: 2005
• Varietal(s): Blend of Syrah and other Red Grapes including Cabernet Sauvignon and Grenache
• Producer: Pago Alto Landon
• Cost: $16.66

Yup - only $16.66 for this really great wine.  It turns out the juice was fine - but even now, smelling the wine after a few days of being open, the wine is still very alcoholic on the nose.  Too much alcohol in this one but when drinking and eating together - no problem.  WELL worth the cash.

Leave your comments and questions below and I'll see you again next week!

Wine Blogging Weekly #018

So it's official - Wine Blogging Weekly instead of Wednesday.  Why?  Cuz Life Happens!

This week I opened up a very special wine.  The 2007 Sunshine Mountain Vineyard Cabernet Franc.

This wine, aged in barrel for thirty months is sourced from the Napa Valley - Atlas Peak area of California and yields fruit which is magically transformed into love.  The juice that winemaker Ed Kruger makes happen in this glass bottle yearns to be set free by your corkscrew.  Regardless of the relationship I have with the winemaker and his family, the wines Ed produces are top-notch.

Check out their online store HERE and order yourself a bottle or ten and get-a-drinkin'.  Don't go thinking that Sunshine Mountain Vineyard is some huge operation.  It isn't.  They're actually very new to selling wine and they've only been selling wines for a few weeks now but that shouldn't stop you from getting some...so really, get some (and no, they aren't sponsoring this post in any way, shape or form - nothing but love here!).

The Lowdown:

• Vintages: 2007
• Varietal(s): 100% Cabernet Franc (comments from the winemaker?)
• Producer: Sunshine Mountain Vineyard
• Cost: $23

If you've watched some of my clips already, you know that I am all about mouthfeel.  This wine is velvety on the palate with a presence and weight that you can feel and taste.  The flavors and nose are excellent and for me, this is just an awesome wine.

Please leave your comments/questions below.  Cheers!!

Wine Blogging Wednesday #017

Newcastle Brown Ale (and their PR firm) were nice enough to send in a "sample" of the new 5L keg which may now be at a store near you.

Opening up the keg and tasting this beer was a truthfully enjoyable experience.  It was my first time handling a keg like this and there were some pretty funny clips - check out the video below and leave your comments or questions afterward.