Sunday, December 8, 2013

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Can’t believe it’s been over a week since the big day.  I’m referring of course to Black Friday. 

There I was, five deep in the hoard shaking off the remnants of tryptophan with the help of a six pack of Red bull and two double espresso shots. Suddenly the horn sounded and the doors flew open and I was soon at the bottom of a pile of humanity. Thanks to an overturned electric shopping go cart next to my head, I managed a little air space so I could continue to breathe.

Suddenly, two pairs of very large hands grabbed my J Crew Cashmere sweater and lifted me to what appeared to be my second chance of scoring sweet deals on Xbox1, Go Pro Camera, and Zombie Nerf Blaster.  Unbeknownst to me, I was not going shopping but rather heading to the men’s room for a little inverted dunking session. Luckily, the restrooms had just been cleaned.

“Two part Chicken Pot Pie blog?  Rolls? French Toast?” the voice yelled as his fat mitts lifted and lowered me by my ankles.

“It’s the Holiday Season, my way of giving back, you know, spreading good cheer…” I gurgled. 

“Shaddup!!! Boss says blog about the Space, or you’ll be the first chef to drown in a toilet.”

“Certainly I wouldn’t be the first, we’re hardly a stable lot.”

“Shaddup!  Blog about the Space, or else.”

Goons. 

By the time I dried off all the good deals were gone. Some Black Friday for me.

I suppose the beginning of the holiday season means we say goodbye to fall. With that I’ll share with you a dinner we did a month ago featuring the best of the season.

We started with some passed hors d'oeuvres, here is seviche with red radish habenero ice



 Little spoons of Foie Gras and Asian Pear


Smoked Salmon Martinis 



 Now to dinner.  We began with a Roasted Butternut Squash Soup.  We pour the soup table side, which allows us to build an appetizer to be delivered to the customer. Here we have roasted delicata squash, filled with tuna sashimi, and surrounded by confetti squash and pumpkin seed dust.



Next we massaged some Red Kale with Lemon and Squash Oil, and topped with our own shaved ham


then add some fresh blackeyed peas, and a sunny side up quail egg


For the next course we caramelized some butternut squash cut into tagliatelle 


And top with sliced Opah ( Moonfish )


For the next course, we used Sherwood Farms Strip Steak, with a Baked Purple Potato, Squash Puree


Finally, for dessert we did pumpkin creme brulee


with Squash Seed Panna Cota, and Blood Orange Baklava


Not bad huh?  

Enjoy your holidays!

1 comment:

  1. You really bring out the gourmet, blazing! Very inspiring. I never thought to build the soup tableside. It would make for a more interactive presentation, great idea!

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