Monday, October 30, 2006
The White Dinner
I have no idea how this notion got into my head: create a meal out of foods that are white, and serve on white china. But not just white: white with intense flavors so that you don't notice the absence of color, only the abundance of flavor. It was very interesting! Here's the menu: Moet et Chandon White Star Creamy cauliflower soup with white truffle oil (served in white soup plate) Steamed white asparagus with sour cream viniagrette (served standing up in individual souffle dishes with sauce in center) Lehman Semillon White chanterelle risotto with Forme d'Ambert (blue cheese) mornay sauce Seared sea scallops with cider beurre blanc (both courses served together on large oval chop plates) Vanilla panna cotta One thing that was very interesting was the interplay of the mornay and the beurre blanc on the plate -- because of course blue cheese and apples are a great match, and so were the sauces with those flavors. I'll get photos later this week and post them. I'm pretty tickled about actually executing this off the wall notion!