Saturday, March 22, 2008

Catering in Baltimore

... a Spring Dinner...

I made another trip to Baltimore to do three dinners for my dad. I kept the menu simple for this trip: hors d'oeuvres and four courses. We started with mushroom toasts, mussels with mango salsa and smoked salmon-american sturgeon caviar canapes paired with Monmousseau Brut Etoile, a sparkling wine from France. Courses one and two (listed below) were paired with Joel Gott 2007 Sauvignon Blanc; courses three and four with Costentino 2005 Sangiovese il Chiaretto.

Course One
Potato-Cauliflower Soup with Chive Oil, Fried Shiitake Mushrooms,
Nori Ribbons and Salmon Roe

Course Two
Baby Mixed Greens with Citrus-Raspberry Vinaigrette, Cypress Grove
Purple Haze Goat Cheese and Curried Bread Sticks
(I used a blend of baby lettuces for The Chef's Garden)

Course Three
Peppered Strip Loin with Baby Bok Choy, Rice Noodles and Black Bean Jus
(I used grains of paradise, black pepper, kosher salt and togarashi on the steaks;
sorry,no photo of the plated course; the beef is strip loin)

Course Four
Chocolate Souffle Cakes Vanilla Ice Cream and Candied Cara Cara Navel Oranges
(the mint is chocolate mint from The Chef's Garden)

yummy chocolate (this is 62% semi sweet, I often use 70%)