Hi Foodies,
I was unable to travel to Montreal for Easter/Passover like I usually do thanks to a critical Easter weekend application upload for work that saw me working both Thursday evening and Friday morning early so I decided to salvage the weekend by inviting some heathen gentile friends over who didn’t have family to celebrate Easter/Passover and put on my first ever tasting menu.
And by this, I mean a complete 10 course tasting menu like you get in an upscale restaurant. The kind that costs you from $100-200 a plate setting and more if you start adding in wine flights. So off to work I went and here’s what I came up with:
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Thai Golden Pumpkin Soup
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Lobster Ricotta Ravioli & Butternut Squash Cream Sauce
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Grilled Polenta with garlic mushroom cream sauce
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Gravadlax with dill aioli
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Minty Pink Grapefruit Granita in Limoncello (intermezze)
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Deconstructed Caesar Salad with Romaine, Bacon, Homemade Croutons, Parmesan, Anchovy Fillets, EVOO, and Fresh Quail Egg
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Thai Fresh Rolls with Peanut Dipping Sauce
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Amarone Risotto
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Montreal Smoked Meat with Smoked Baby Bok Choy
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Chocolate Panna Cotta, icewine poached pears, and flourless chocolate cake
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Cheese board finisher with Muskoka berry compote and crackers – this doesn’t really count because everything was purchased by my friends as their contribution to the evening
While I have certainly thrown extravagant meals before and posted about them on this board, they have usually been far less courses or in cooperation with a partner such as Mike Grammer. This was all on my own as an experiment just to see if I could pull this all off.
All the shopping was done on Wednesday evening and prep started the same evening because I had to work on the Smoked Meat that day (see my other thread on this). That’s right, I actually did the four days labor for that in conjunction with the tasting menu. I’m a glutton in every sense of the word, for both food and punishment.
The only way of possibly pulling this off was to literally cook things in stages as opposed to one at a time. So I would make one item first while prepping another and then check off on a spreadsheet as each component was completed. For example, the Gravadlax was cured on Friday night but the dill aioli accompaniment was made on Sunday.
Basically, anything that needed time to cure/refrigerate or could be safely made days ahead without affecting its freshness or flavor was done first. It’s all a bit of a blur now but here’s basically how things went down:
WEDNESDAY
- Shop for all ingredients
- Cure smoked meat brisket
THURSDAY
- Cure salmon for gravadlax
FRIDAY
- Prepare, fill and fold lobster ricotta ravioli and freeze
- Make polenta and chill to set in the fridge
SATURDAY
- Smoke meat and baby bok choy on the BBQ
- Bake flourless chocolate cake
- Make minty grapefruit sorbet and throw in the freezer
- Prepare panna cotta and throw in the fridge to set
- Prepare butternut squash and mushroom sauces and throw in the fridge
SUNDAY
- Make Thai Fresh rolls
- Prepare Golden Pumpkin soup, peanut dipping sauce, Amarone Risotto, dill aioli, whipped cream for cake topping, and bacon and croutons for the salad
- Steam Montreal smoked meat brisket in the oven
- Boil ravioli
Did I mention that I was also working a critical application upload while all this was going on? I literally stopped cooking just 1 hour before the 6 PM Sunday serving time.
Then, just to make my life complicated, half of the guests who were invited were held up in holiday traffic and would be 1 1/2 HOURS LATE so now I had to do TWO SEPARATE SEATINGS and keep track of who had what and catch everyone up to dessert. It was not until I served everyone dessert that I realized the second group never got their Gravadlax. Serves them right for being late, but not that they were complaining – everyone was quite full by evening’s end.
Oh yes, we did have some wine. I contributed a Krimsekt 2011 Sparkling Semi-Sweet Red and a Crown Bench Estates Ambrosia Chocolate Vidal Icewine. My friends brought an Obikwa 2013 Sauvignon Blanc wine from South Africa – a $10 bottle of wine that blew me away. It tasted like actual wine and not a grass smoothie and was quite drinkable. Nowhere near as good as the TENZ Project Sauvignon Blanc I had recently courtesy of Mike Grammer but it wasn’t trying to be. I’m glad I didn’t know the price beforehand as it removed any snobbery from the equation.
So how did everything turn out? Really great, actually. The only real hiccups I had was that the Polenta was so sticky it actually stuck to my deluxe high-end Teflon coated frying pan which suggests I needed way more oil to grill it than I thought I did. For the second seating, I didn’t even bother trying to get a crispy coating on the Polenta and was basically just lightly warming it up in the hot olive oil as opposed to trying to get a crisp coating on the outside.
Also, the Thai fresh rolls were not as flavorful as I’d hoped because I opted for the chicken version instead of traditional shrimp. The ingredients of fresh bean sprouts, carrot shreds, glass noodles and fresh rice paper actually muted the flavor of the grilled seasoned chicken strips and I see now why traditional rolls use cooked shrimp whose flavor can stand out more against the fresh vegetables and white rice-based noodles and paper.
Other than this, I was quite happy with how everything turned out. Quite a lot of labor but it was a really fun project to put together and worth the effort to see how it call came off in the end. And now for some tasting menu porn to finish this post with.