|Watermelon salad tic-tac-toe.|
Tuna tartar, looking like it has a halo.
On Monday at muster I announced that it would be taking place. I asked for a six-dollar contribution, which everyone but Straus was prepared to chip in.
"Six dollars... for food?" he said, aghast.
"Six bucks for a gourmet meal?" said Cap, "I'm in. I'll even give you 60 towards wine!"
I love that Neb came in and helped me for most of the day. At first I wanted to focus, and have time alone, but it was great to have an assistant, and company in the kitchen. He made the potato-crab cakes, and the rub for the filets, and the welcome drink! (Gosh, what did I do?) Later, Eve helped between courses with running plates to the table and back. And everyone helped clean up at the end of the night.
Filet mingon with avocado cream-gone-crazy.
It turned out to be one of those rare perfect evenings, when the world shrinks to the size of a dining room (or a salon, in this instance) and time seems to slow down.
Afterwards, Neb gave me a big hug and kisses on both cheeks. Harrison nearly toppled me in a hug as well. Buttons was teary-eyed. So was Eve, but I think that was mainly caused by the fact that she tried a bite of my steak. Her first meat in something like eight years.... and she liked it!
I wish I could say I did it on six dollars per person. That was part of the original idea. But then I decided I really wanted to treat us. I wanted filet mingon, damnit. And tuna tartar. And Cap wanted good wine! All in all, I'm sure the meal cost more like $20 a person. Still, that's not bad for a meal like this.
Morbier on a platter of currant reduction.
A sandwich at a place called American Spoon in Petoskey. We got to taste their gelatos, and now I'm itching to go back and get a cone with the burnt caramel flavor. It was divine
Welcome drink: lemoncello and club soda rimmed with sugar and dehydrated lemon and grapefruit zest (the trick that got me on the Saveur 100 list one year)
Starter salad: Watermelon, feta, mint and sweet chili sauce
Tuna tartar: tuna, grapefruit, candied ginger, jalepeno salt, pepper, and cilantro
Main: Crab-potato cake, topped with a seared filet mingon that had been sitting in a little soy sauce and a rub of four peppers: black, white, rose, and ancho chilli pepper, topped with an avocado cream and a raspberry-chipotle reduction
|Dessert in a swan? Oh yeah.|
Dessert: Chocolate mousse and strawberry granite, with grated chocolate on top
Wines: A dry Spanish white; a Temperanillo; a Barbera D'Asta; a Shiraz; and a Gewurtztraminer.