david at vastrepast.com
Fri Dec 18 19:31:18 PST 2009
Small bites! Small bites!
Well not so small but not very big.
Yep 60 sit down.
We have SOOOO MUCH FUN!
I have the duck confit marinating in the herbs, spices and salt right now.
The sausages have been completed and are in the freezer.
Almost all the recipes have been tested.
And the schedule is half way complete.
The "dining space" which is our very large garage is being cleared out and
prepared for arrivals.
This weekend is a "work weekend" and most of the cooking will start Dec.
On 12/18/09 7:17 PM, "Elaine Koogler" <kiridono at gmail.com> wrote:
> I would be in a coma after all of this...it sounds unbelievable! And you're
> doing this for 60??
> On Fri, Dec 18, 2009 at 9:59 PM, David Walddon <david at vastrepast.com> wrote:
>> Most of the details are worked out for New Years.
>> Here is the menu as it stands now (below).
>> 60 people, sit down. The 10th year we have done it.
>> If you want to see pictures etc. from previous years you can at
>> www.vastrepast.net click on the New Year's link.
>> PS - The theme this year is decadence!
>> Diamond Fizz Champagne Cocktail
>> A classic cocktail made with an Angostura Bitters sugar cube and fresh
>> peel garnished with Carambola
>> Fois Gras, of Course
>> Fois Gras with Lingonberry and Cassis Gastric topped with Himalayan Pink
>> Mountain Salt
>> Armagnac Soaked Prunes filled with Fois Gras Mousse
>> Escargot three ways Served with a 2006 Haystack Needle The Eye
>> a la Bourguignon
>> Pesto Italiano
>> Mushroom and Walddon Herb blend
>> Mushroom Trio
>> Porcini Marinated in Garlic and Olive Oil Served with a Vinaigrette Sorbet
>> Chanterelle Mousseline topped with Maderia Jelly
>> Truffle Egg Custard
>> A Duet of Soups
>> Lobster and Shrimp Bisque
>> Caviar, of Course Served with an Ice Cold Shot of Garlic Infused Vodka
>> Beluga Caviar on a Roasted Potato with Crème Fraiche
>> Red Caviar served on a Buckwheat Blini
>> Wild Boar Belly Cassoulet with Haricort Tarbais, Housemade Duck Confit
>> and Handcrafted Herb de Provence Sausages smoked over apple wood Served
>> with a 2003 Sandhill Redmountain Merlot
>> Classic Wedge Salad with Roquefort Dressing
>> A Sorbet to Cleanse Your Palate
>> Champagne, Persevered Lemon and Persian Saffron
>> The Main Course Served with a 2004 Sandhill Red Mountain Cabernet
>> Fillet Mignon enrobed with Sauce Diane
>> Lobster Tail with a dollop of Hollandaise Sauce
>> Green Bean Bundles Wrapped in Bacon
>> Cheese Course
>> Port Poached Pear with Gorgonzola Gelato, a Rosemary Asiago Digestive
>> and a Shaving of Parmegiana Regianno
>> Dessert Duo Served in the lounge
>> Chocolate Decadence layered with Cheesecake dipped in Chocolate Ganache
>> Bailey's Irish Creme Pot a crème
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