This dinner was a comedy of errors. Most of the proteins we ordered were mistakenly sent back. Our fish order never showed up. Half of the group was either working or out of town. All in all not too uncommon, but it led to a crazy day.  I think our most memorable dinners come out of moments like these. It forces us to really think on our feet, brainstorm and adapt and ultimately that is when we are at our best.  It came through in the food with some or our regulars saying that is was the best dinner they have enjoyed with us yet and newcomers singing the praises of everything that was served!

Don’t let the cool exterior you saw that night fool you.  It was intense in the kitchen, but anyone who works in a kitchen knows that you need to adapt on the fly because those kinds of things happen all of the time.  It is how you adjust and recover that makes the difference!

Thanks to everyone who came, it was an amazing night. Smoked white chocolate for the win!

MENU:

Scallop and Lobster Ceviche w/ Fried Tortilla, Marinated Cabbage, Red Pepper Sauce
w/ La Cana, Alberino, ES ‘08

Local Summer Squash Soup w/ Carrot Yogurt, Crumbled Pistachio
w/ J.Hofstätter, Pinot Bianco, IT ’07

Sunburst Trout w/ Fennel-Leek Hash, Olive Breadcrumbs, Balsamic Tomatoes, Beurre Blanc
w/ Dirler, Pinot Noir, FR ‘05

Chorizo Stuffed Roasted Quail, w/ Succotash, Chicken Sage Gravy
w/ Reinaert, Flemish Wild Ale, BE NV

Cayanne and Sea Salt Dark Chocolate Bars w/ Smoked White Chocolate, Cherries, Candied Bacon
w/ Tobin James, “Liquid Love”, Late Harvest Zinfandel, CA ’07

PHOTOS (courtesy of Chrissy. Criddyreed@gmail.com):

MENU:

Herbed Goat Cheese w/Lettuce Greens, Pancetta, Hawaiian White Honey
& Chamomile Grappa
w/ Louis Barthelemy, Champagne, FR, NV

Tilefish Ceviche w/ Shiso Leaves, Lemongrass, Radish
& Mustard Oil
w/ Paso A Paso, Verdejo, SP ’07

Golden Beet Soup w/ Candied Lemon Peel, Black Pepper Oil
& Sorrel Creme Fraiche
w/ Cantillon, Kriek Lambic, BE, NV

Lamb Shoulder in Alfalfa Hay w/ Garlic Scape Gremolata
& Kale Chips
w/ Dom de la Tourade, Vacqueyras, FR ‘05

Lemon Pound Cake w/ Mascarpone, Strawberry Gelee, Black Pepper
& St. Germain Syrup
w/ Torbreck, “The Bothie”, AU ’08

]]> http://www.thefourcoursemen.com/dinners/dinner-saturday-may-16th-2009/feed/ 0 http://www.thefourcoursemen.com/dinners/seafood/ http://www.thefourcoursemen.com/dinners/seafood/#comments Sat, 30 Jun 2007 15:01:01 +0000 Randolph http://thefourcoursemen.com/?p=25

This weekend was fish. All fish (well almost). Personally I have never been a huge fish person, but that is fast changing these days. Four courses this time, and Steve came over as a guest chef. I brought the wine!

• Ecuadorian style Ceviche with Sunflower Greens and homemade Sweet Potato Chips
• Chilean Sea Bass poached in White Wine with Chantrelles and Lemon Orange Mache
• Pan Seared Pepper crusted Tuna Steaks with Sesame Rice Cakes, Arugula, Avocado, and a citrus reduction
• Sicilian Lifeguard-Style Calamari