Our dinner series of cooking classes has finally taken flight. It seems cooking and eating in the evening is a tougher sell than we thought. Last night we had an incredible group who openly facilitated our improvisational cooking. We had initially planned a four course menu. Four turned to six quite easily and did not include the hors d' oeuvre of chicken liver and gizzard pate with Brie de Meaux which helped tame the hungry appetites upon arrival.
The dishes came together, as did a plethora of ideas. One dish which we served was a variation on the classic Waldorf salad. The chicken was poached in blue cheese buttermilk. We used leaves of mache, Berbere spiced walnuts, compressed celery batons and Chermoula spiced grapes. A final grating of frozen Smokey Blue from Rogue River completed the dish. Last night the dish looked a bit different. After sleeping on the dish, we looked at the ingredients and were able to focus its aesthetic for this shot.
We were very fortunate that Tyler was able to drop by and join us. He came with a bounty of black truffles, white spring truffles, and black trumpet mushrooms to share with the class. It's always a pleasure to hang out with him and the various goodies were just (rather decadent) icing on the cake.
And for Barbara and others, who couldn't join us and wanted to know, here is last evenings menu:
Brie de Meaux and Chicken Liver Crostini
Apple and Dakin Farm’s Cheddar Soup
apple sabayon, black truffle, cheddar cubes, apple-onion pickles
Pumpernickel Crusted Scallop
radish ribbons, bitters, lime pickle goat cheese
black trumpet mushrooms, jalapeno, Benton’s country ham
Crispy Veal Breast
smoked mozzarella polenta, cabbage leaves, white spring truffles
Gorgonzola Poached Chicken
Waldorf Salad, Smokey Blue
Piccoli Piaceri di Montagna Pantaleone