Last night we hosted an engagement party/dinner for Ingrid’s cousin and her fiancee. We wanted to give them the royal treatment since they’ve wined and dined in some of the world’s best restaurants…Ingrid and I culled from our previous dinners and our ever-growing cookbook library and came up with and 18 course dinner for the ten of us in attendance:
- Pine Nut Brittle
- Rashes, homemade butter and salt
- Oyster, ginger gel, trout roe and beer foam
- Gruyere cheese gourgeres
- Quail egg, bacon, brunoise
- Cucumber gel, green almond, four tastes
- Rhubarb and beet sphere
- Beet ice cream
- Asparagus, egg mimosa, viniagrette
- Lobster cream
- Oxtail ravioli
- Shrimp, couscous, raisin, pine nut
- Strawberry sorbet
- Lamb, mascapone polenta, spring peas
- Fennel jelly
- Liquid popcorn
- Lemon tart and basil ice cream
- Chocolate truffles
Since so much was going on, we missed taking photographs of some of the courses. Below is a slideshow of some of the prep and the finished product that we happened to capture:
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