This past week Holly and I catered a 10 course dinner for a co-worker of mine and his friends (a party of 10).  We had planned on doing eight courses but as time went on and the menu became more complete, it ended up being 10.  We had also planned on having someone to help us with dishes and serving and at the last minute that fell through.  This meant that we were running between dishes, serving, cooking, plating, etc.  It was hectic to say the least (and exhausting) and a good learning experience. 

We started cooking Friday night, cooked all day Saturday, and though we had planned on arriving several hours early, we ended up arriving a few minutes before we were supposed to start!  Even with that short of time, we had prepared well and actually started only a few minutes late (about 7:20 instead of 7:00).

Here are some of the pics.  We didn’t bring our camera but luckily one of the guests was nice enough to take some pictures.  We are missing a few of the courses but we plan on doing this same menu on Mother’s day.  Brian will be there so we will have him take pics (so come back and check them out!).

This is the "Are we going to have to pack our knives and go home?" look

Amuse Bouche Trio

For the amuse we did a trio.  First was a Cauliflower Panna Cotta with a Oyster Nectar Gelee topped with Lumpfish Caviar.  Second was Red Cabbage Gazpacho with Mustard Ice Cream.  Third was a Red Snapper Ceviche with a Rutabaga Chip and Guacamole.

Seafood

This was one of the hits of the night, Seared Scallops with Butter Poached Lobster and Fresh Morels in a Tarragon Lime Emulsion topped tableside with Parmesan Foam.  We had made this recipe the first time a few days before and we were licking our plates, so we knew it would be good.

Foie Gras

This course ended up being the most troubled course of the night.  We had bought grade A frozen foie gras and made it in the Thomas Keller style.  The problem is that I don’t think I pressed it tight enough.  Also, when it came time to serve, it hadn’t been returned to the refrigerator so when I cut it, it was soft and gooey.  I worried and decided to try and save the dish by searing it.  It shrunk a ton as the fat rendered out so I pulled it and put the bits on the plate.  I think it was still ok, just because foie gras is so good it’s hard to make it bad, but it was a horrible waste of an expensive ingredient.

The course was Seared Foie Gras with Sour Cherry Compote and Toasted Homemade Brioche.

Pasta

The next course was fun.  We made a Corned Beef and Chicken Tortellini made with homemade Ricotta and Mascarpone Cheese.  It was served with a Roasted Red Pepper Cream Sauce and a Sauteed Sage Leaf.

Pork

Sadly, the next course, which was the favorite of the night, didn’t get a picture.  It was Mangalitsa Pork Belly slow braised in Guiness and topped with Bourbon BBQ Sauce and Shaved Black Truffles.  It was served with Cheesy (9 year aged cheddar) Grits and Molasses Sauteed Collard Greens.  The only criticism we received was that they didn’t get enough.

 

Palate Cleanser

After the pork belly, a palate cleanser was served, Meyer Lemon Oregano Sorbet.

Soup

The next course also didn’t get a pic.  We served a bowl with Julienned Sugar Peas, Greek Yogurt, and Homemade Eucalyptus Marshmallows.  I then served a Green Pea Veloute tableside.

Salad

This Caesar Salad sat on a Mascarpone filled Brioche Crouton and was wrapped in a Bocarone (pickled anchovy).  It was fun and yummy, with homemade dressing.

Main Course

The main course was also a hit.  We served a Braised Lamb Osso Buco topped with Gremolata and Rack of Lamb.  We served it with Black Quinoa tossed with Gremolata, Golden Raisins, Slivered Almonds, and Braised Carrots.

Dessert Trio

The dessert trio was the finale and also was meant to mirror the amuse bouche.   We served Cocao Nib Panna Cotta with Fresh Raspberries and Syrup.  Next we served Milkless Mousse from Peruvian Single bean Chocolate in a Chocolate Ring.  Lastly we served a Black Bottomed Praline Bar with Chocolate Ganache.

Whew, were we dead when we finished!  I imagine (and hope) it will be a much lighter experience when we do this again on Mother’s day for our friends.