Tuesday, July 21, 2009

Bob Waggoner Dinner at the CVI

a celebration of friendship dinner, monday, june 8th, 2009
I can't keep waiting for others to supply me with photographic material for blog posts! So, it is with limited images, many missing pictures of deliciousness, that I upload an incomplete catalogue of the evening.

I assisted with the preparation of this dinner at the hosts' request. As I have mentioned before, it is my great pleasure to volunteer my time for Patricia Mowen-Ziegler and her husband, Jerry Ziegler. These gracious people help support Veggie U, a not-for -profit children's program, by winning auctions at the home of Veggie U, the Culinary Vegetable Institute. The auctions take place at the annual Food and Wine Event (the most recent of which happened to be Saturday, July 18th -- a post coming soon to this blog). At the Ziegler's dinner last October, you may recall from a previous post, the star chef was Lee Ann Wong. Bob Waggoner of The Charleston Grill was recruited for this occassion.

First, the menu. I was recruited to do the starters and cheese course. Bob Waggoner, star of the evening, did five courses. The lovely and talented Ann Blackwood (aka cocoa) was recruited to prepare dessert.
Chevre Stuffed Strawberries
Foie Gras au torchon with Spiced Rhubarb
Tuna Tartar in Baby Tomatoes
Tomato-Yogurt Smoothie with Caviar
Iron Horse Blanc de Blanc Sonoma County, California, 1990
Bellecart-Salmon Brut Rose Champange, France
Warm Maine Lobster Salad with May Tomatoes, Avocado and Young Arugula in Garden Lemon-Thyme Vinaigrette
Silex Blanc Fume de Pouille, Loire Valley, France, 2006 (Magnum)
Zucchini Blossoms Stuffed with Wild American Shrimp Mousse over Fennel Mouseline in Chardonnay Caper and Opal Basil Butter
Puligny-Montrachet Les Combelles, Burgundy, France, 1999
Pan Seared Carolina Quail Breast over Eggplant and Sweetbread Risotto in Calamata Olive, Sun-Dried Tomatoe and Rosemary Jus
Volnay Santenots-du-Milieu, Premiere Cru, Burgundy, France, 2001 (Magnum)
Long Island Duck Leg Confit and Seared Breast with Goose Liver and "Cracklins" in Sangria Reduction Scented with Fresh Cherries
Chateau Pichon Longueville Comtesse de Lalande, Bordeaux, France, 1982 (Imperial)
Sauteed Kobe Beef Tips with Salsify, Ice Onions and Butter Potatoes in Morel Jus Scented with Truffles
Chateau de Beaucastel, Chateauneuf-du-Pape, Rhone, France, 1989 (Double Magnum)
Chevre, Brillat Savarin, Camembert, Sharp Cheddar, Roquefort
Dow's Porto, Portugal, 1970
Dessert Trio
Berry Compote with Lavender Anglaise
Peanut Butter Mousse, Chocolate Ganache, Gold Leaf, Chocolate Mint
Chocolate Truffle, Star Anise Mousse, Port Reduction
Ok, now the pics.
The berries are stuffed with chevre and diced strawberry with a balsamic reduction. The micro herb garnish is anise hyssop.

This is the smoothie. It's made with dehydrated tomatoes and garnished with a dehydrated slice of baby tomato, American sturgeon roe and micro oregano.

Mixed baby tomatoes stuffed with tuna tartar and garnished with two types of micro basil.

Gougere (is what it is, but I love 'em).

One of the few courses Bob Waggoner did that I was able to photograph.

Here's Bob at the stove. He was perfectly enjoyable in the kitchen, very relaxed and mellow about the whole evening.

The kobe beef. Now that's a pretty plate.

Ann Blackwood doing her thing. Go girl! She and I were pretty much left to one side of the kitchen while three other chefs helped Bob produce the main courses.

A close-up of her dessert.

At the end of the long day.