New Year’s Eve 2011 Photos

Here are some of the NYE 2011 dishes we served Friday evening.

Without a doubt, the Chilean  Sea Bass was the hit of the evening.  But the other dishes got lots of rave reviews as well!

Frisee, local Strawberries, toasted Almonds, Sesame Crisp

Although the recent torrential rain washed out a lot of the local fruit harvest, we were able to get some local fresh Strawberries to highlight a very colorful salad.  The salad was finished with a Sherry Vinaigrette.  The crisps are a lot of work to make, but everyone loves them!

Roasted Garlic and Goat Cheese Creme Brulee with White Truffles

Fresh Oregon White Truffles highlighted this unctuously creamy Roasted Garlic Creme Brulee.  Love Roasted Garlic!  Loooove White Truffles!!!  The savory Creme Brulee combines some very earthy and deep flavors with a snap of Goat Cheese sharpness.  The entire restaurant was infused with White Truffle aroma from the moment they arrived by FedEx a day earlier.

Fresh Burrata and Radicchio Marmalade Bruschetta

Mmmmmm!  Fresh Burrata.  Mozzarella on steroids.  So rich and decadent.  Balanced with a balsamic and radicchio marmalade and a sprinkle of sea salt.  This was our Amuse Bouche for the evening.

Sea Bass in Potato Paupiette, melted Leeks, Pinot Noir reduction, Arugula Puree, mashed Potatoes with sauteed Chanterelles

This made a spectacular impression both visually and taste-wise.  The Chilean Sea Bass, lightly pan roasted in a potato wrapper was very moist, just perfect.  The Pinot Noir sauce, a six hour effort, has sinfully rich depth of flavor.  The Arugula puree, slightly bitter, offered a nice contrast to all that richness.  Some fresh Chanterelles lightly roasted in butter and white wine set on creamy mashed Potatoes helped push things over the top.

Frozen Cassis Mousse Bombe, Passion Fruit Gelee, Black Currant Glaze, Chocolate Cotton Candy, Macaroon

The Passion Fruit Gelee is hidden inside the frozen Black Currant and Cassis Bombe.  Set on a Breton Sable cookie.  With a glaze of Cassis flavored Black Currant preserves.  The most fun part of this was making the hand-pulled Chocolate Cotton Candy.  It is just amazing that a big blob of sugar can be transformed into tens of thousands of strands a fine as hair.  I loved the contrast of the super smooth Bombe with the fuzzy Cotton Candy.  And we just happened to have some green Macaroons to make the dessert a bit more NYE colorful.

Everyone had a great time, we made it all the way to the New Year, and the menu was fun to make, visually dramatic to present, and offered some fabulous flavors!

A Healthy Happy 2011 New Year to all our friends!


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