[some young guy]

Well, I must say that I've been impressed by both the enthusiasm and the amount of knowledge for food and cooking around here. I'm doing a dinner for some folks from my daughter's school this weekend and I thought I'd look to some of you for opinions on the offerings. So here it is:

◦Ahi tuna poke with citrus reduction and wasabi

◦Chilled clear gazpacho with savory stuffed tomato

◦Rabbit rillets with three onion marmalade, cornichon and grain mustard
   
◦Seared Atlantic scallops with creamed corn, wild mushrooms, frisee and tarragon

◦Lemon verbena granita

◦Grilled New York steak with romesco, shallot-Manchego panade and pickled red onions

◦Cheese course

◦Warm stone fruit croustade with vanilla ice cream

Let me know what you think.

[ctviggen]

What I think is that I don't know half of what you said.    What that means is that you'll either blow these people away, or they'll think you're over the top and will stick to what they know.  I'm of the former type of person -- always adventurous in the food department, but many aren't.  I'm also of the opinion that many words used in restaurants are there to impress.  This is what your menu seems to be -- let's impress them with words.

[jules]

Great menu syg!!

The stuffed tomato with the gazpacho might confuse the flavours perhaps?? The gazpacho on its own could be enough particularly with the  number of courses you're doing.

jules

[some young guy]

This is what your menu seems to be -- let's impress them with words.

Thanks for the input. That's definitely what I'm looking for. To be honest, this is the way I write. I'd have to think really hard to come up with different (more accessible) names for the things I make. I just call them what they are. I guess I could call "rillets" fat-braised rabbit, "cornichon" little pickles, "panade" stock-soaked bread and "croustade" open faced pie? It just doesn't ring true with me. I spent many years learning to cook and this is the way I bring it to the table.

[some young guy]

Great menu syg!!

The stuffed tomato with the gazpacho might confuse the flavours perhaps?? The gazpacho on its own could be enough particularly with the  number of courses you're doing.

jules

Thanks Jules! Great observation. I just started the straining process for the clear gazpacho. The flavors will develop more over night. The tomato will be a small early girl, that I'll skin and hollow out to stuff. Inside will be croutons, a little sweet onion, parsley and Serrano ham. These are all pretty classic flavors for this soup, but I'll wait until it's completely strained before I make the final call. That's the beauty of being a little vague on the menu.

[jules]

Inside will be croutons, a little sweet onion, parsley and Serrano ham

ah ... the detail provides the answer! Sounds good.

jules

[Photon46]

Ok, this is my take. The menu strikes me as rather protein heavy and unbalanced, the sort of thing you see in tony retaurants. Admittedly, I'm not your typical meat loving to the exclusion of all else kind of guy. That said, I'd rather see the elimination of at least one of the carne courses and the addition of a nice salad and a grain dish of some type. There's a practical side to this too. Not sure what kind of help you're going to have in the kitchen, but I could see a bit of a trying time attempting to bring seared tuna, scallops, and steak to the table in prime condition. If you are planning on sequentially cooking the courses over a long, slow meal, no problem of course. The problem with this though is the cook can get worn out and have a hard time interacting with their guests. Personally, I don't like feeling like a line chef when I have company.

[WGH]

Looks like you really like to cook... and show off a bit.
That's OK.

But the list looks just like a menu at a posh restaurant, not a well thought out meal.

I would pick a country or region and prepare a meal around a theme. A group of friends (who love to cook) and I have been meeting monthly for over 25 years, each month we pick a country or region and go for it. We try to use authentic ingredients, a lot of research, and sometimes fly by the seat of out pants, but we have wonderful and varied dinners. And it is always vegetarian! Just try making a vegetarian Russian dinner, we did and it was great.

Why only vegetarian? That way anyone who shows up is never excluded, I would hate to go to a dinner party and not eat everything. When meat is included, like when I make gumbo, I make two batches, one with chicken and andouille sausage and one with okra.

Sounds like you will have a wonderful time whatever you decide to make.

bon appétit,

Wayne

[some young guy]

Thanks fellas! This is the different perspective I was looking for. When I write a menu, I always leave the little "surprises" out. There will definitely be greens and other things to lighten and balance each dish. I was actually thinking about quinoa for the stuffing in the tomato, but went more "traditional" instead. After 15 years in professional kitchens, I no longer worry about "over doing it". I just engineer a menu that I know is do-able and go for it. This party was sold at auction to raise money for my daughter's school. I don't know these folks, but I gave them a sample menu and they were into it, but I had to change it because the seasons stop for no one.

...and Wayne, if I could due wood work half as well as you do, I'd stop going on about food all the time.

[WGH]

This party was sold at auction to raise money for my daughter's school. I don't know these folks, but I gave them a sample menu and they were into it.

Now that menu choice makes sense, since your guests are looking for exquisite cuisine then they picked the right chef.

And go with your original descriptions, that's what your guests are paying for.

[Dan Driscoll]

This party was sold at auction to raise money for my daughter's school. I don't know these folks, but I gave them a sample menu and they were into it.

Now that menu choice makes sense, since your guests are looking for exquisite cuisine then they picked the right chef.

And go with your original descriptions, that's what your guests are paying for.

I agree. That menu is way over the top for a meet'n'greet evening with other parents, which is what I thought this was from your OP. However, it's perfectly appropriate for the winners of a fund raising auction.

[ajayrav]

The menu sounds really good.  The only thing I would question is having the necessity of a palate cleanser (aka the granita) after the seafood course, given that scallops are really mild.  However verbena goes so well with citrus....I bet it will smell awesome.  I do like the idea of starting out cold with the poke and gazpacho and ending with a warm croustade as night settles in.  If you want to really make a statement, use slices of watermelon daikon (using a mandoline) as a garnish.  A simple marinade in  citrus and mirin with black sesame seeds always elicits the 'wows'.  Plus its so darned easy to make!

[woodsyi]

A bottle of Gurwutztraminer for white and a good Burgundy for red (let's say a premier or even village level Morey St Denis or Vosne Romanee)  and a good NV port if you have Stilton among the cheese selections would just about do it.  Good Menu. 

P.S. A good CDP for the second red. 

[Bob in St. Louis]

I was just going to ask what we had to drink, but woods beat me to it.

Sounds very good Scott, but I'm with Bob (the other one),I don't know what most of it's is. 

Bob

[IronLion]

Wait wait, whats the playlist for dinner?  And what speakers and associated equipment?  And room treatments??

[some young guy]

1st coarse- NZ or Australian Sav Blanc and a rose' from Tavel. The NZ has nice pineapple, which will play with the citrus reduction and accent the 'island' concept of ahi. It presents cherry up front and has a dry finish to close on.

2nd - perfect to continue same wines. I am thinking of adding in one bottle of Viognier.
 
3rd- This definitely calls for the Provence's traditional match, Bandol. Then, we go to the NE (Burgundy) and go with their fav, Pinot Noir.

4th- Riesling is popular in Burgundy as well, and more so in Germany,but I will select a pinot with a slight sweetness for the scallops for this one, particularly with the mushrooms and creamed corn,I think that we go with a Sancerre and a Picpoul. Both are wonderful wines, but hard to come by.

5th- I wanted to stay with Spain (Manchengo) and a natural, so it will be Tempranillo. The other match and one that I just had this week with a steak, is Estancia Meritage. This wine has great currant/dark cherry notes that will work with both the meat and the panade. Both should work well with the Romesco sauce.

Cheese course - Billacart Brut rose'... you just can't go wrong.

Stone fruit croustade - here, a Sauterne should suffice to complete the palate dance for the evening.

I'll be playing a mixed selection of good old jazz and down tempo-electronica. The equipment isn't mine and I'm not really sure what he has.. sorry.

[IronLion]

About the stereo system, I was just kidding.    For the 5th course though with the Tempranillo, I might recommend a bottle of R. Lopez de Heredia Viña Tondonia (Rioja) or Arzuaga Navarro (Ribera del Duero), two of my favorites (in my experience, the more expensive the better).   

[woodsyi]

Sounds good like you have everything planned out.  One little thing -- Champagne may be a little weak at this juncture although I would take a glass of Billacart Brut rose anytime.  I am sure your selection of cheese will be fine with it.  If you are going all out, how about a glass of Cognac -- Henessy XO or Paradis -- to top off?

[some young guy]

So, here's the final menu. I did the party last night and it went off really well. Unfortunately, I was too focused to remember to take more than a couple pix, but others took photos and have promised to e-mail them to me.

◦Ahi tuna poke with citrus reduction and wasabi

◦Chilled clear gazpacho with savory stuffed heirloom tomato

◦Rabbit rillets with three onion marmalade, roasted beets, cornichon and grain mustard
   
◦Seared Atlantic scallops with creamed corn, wild mushrooms, frisee and tarragon

◦Lemon verbena granita

◦Grilled New York steak with romesco, shallot-Manchego panade and pickled red onions

◦Robiola with fruited bread

◦Warm stone fruit croustade with vanilla ice cream

Lemon verbena snow...


Steak...