This weekend we had a fabulous gourmet dinner that we bought with the Hoff's at Abe's preschool auction. The chef Connor, whose daughter is one of Abe's classmates, graciously donated the dinner. He works at the Madison Park Conservatory http://madisonparkconservatory.com/about/ Connor's friend who owns the restaurant won an award in Food & Wine magazine as the best new chef in 2012. Connor said that he put in 15 hours preparing the dinner. He even brought the dishes over to David & Diane's, served the dinner and washed the dishes.
There were five courses, each paired with a wine. Emily couldn't drink. And Ruth generally doesn't, but as you can see, she did have a few samples.
Dinner is ready to be served.
The first course was bruschetta with home made ricotta, fava beans, pickled onions, fennel and a citrus sauce. Ricotta is made by adding an acid, such as vinegar or citrus to milk. This course was served with a sparkling wine. There was a printed menu with a better description of the food & wine in French, but I didn't take a copy. The wines were selected by the sommelier at the restaurant.
Second course was tomato soup, prepared by roasting the tomatoes with cinamon, bread crumbs, and chives that were home grown. The wine was a rose. I didn't get a picture of the third course. It was homemade pasta severed with pea tendrils, ham brodo and garden grown garlic. It was served by a white wine.
The main course was poached copper river salmon served on roasted cauliflower and asparagus with a cream sauce. I've never had such moist sockeye salmon. It was just barely cooked. The wine was a pinot noir.
The dessert was strawberries with granola, cream & chocolate. The wine was a dessert wine that Connor got when he lived in the bay area. This was his second to the last bottle.
Notice the empty wine bottles and the happy drinkers. We'll get this again next year if it is available.
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