I got a new toy right before the Liver Foundation Dinner this past Sunday. I FINALLY got the duck press I wanted from Sur La Table. This thing is great. All I do is press my roasted duck and I get all of the juices out to create a wonderful sauce.
This Sunday at the Liver Foundation Dinner, I served Duck as my main course, as well as some other great things. My sous-chef Harry, my bartender Mike, and Marie helped me serve some great people that evening.
My menu was as follows:
COURSE 1: "SweetBread Tacos" - chili & cocoa crusted sweetbreads with avocado, aji amarillo, corn salsa and pickled red beets
ACCOMPANIED by a "Tequila Fizz"- blanco tequila/lime/agave/egg white
COURSE 2: "BiBimBap" - Eel and Foie Gras over sticky white rice with a sunny-side up quail egg
ACCOMPANIED by a "Perfectly Plum" - plum wine/sake/honey liquor/black cherry juice/basil
COURSE 3: "Risotto" - Black Truffles, Parmagiano Reggiano and a sous-vide egg
ACCOMPANIED by an "Americano" - campari/antica formula vermouth/prosecco
COURSE 4: "Fish and Chips" - Chowder broth-based PEI mussels with potatoes, bacon, and rosemary sea salt chips
COURSE 5: "Sous-Vide Duck" - Duck with roasted figs, baby carrots, and beets
ACCOMPANIED by a "Barrel-Aged Manhattan" - Buffalo Trace Bourbon/Cinzano Sweet Vermouth/bitters
COURSE 6: "Pumpkin/Almond/Toffee" - Pumpkin Creme Brulee, almond brittle, and sticky toffee pudding
ACCOMPANIED by a "Spanish Coffee" - Brandy/Grand Marnier / Kahlua/ Coffee/ Cream/ Demerara sugar rim
It really was a great event. Thanks to everyone that had a great night with us for the after party at the Westin. Good Luck to everyone!!
For Pictures from the evening - E-mail Marie at perriello12@hotmail.com
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