Tonight, my friends, I dine…

There is eating, and there is dining.  Never confuse the two.

Tonight I join chef Daniel Boulud at Restaurant DANIEL for an intimate seated dinner for 60 benefiting ment’or BKB foundation.  The non-profit group focuses on enhancing the skills of young culinary professionals.  The dinner is a bit odd, as it is hosted by someone billed as a “culinary MC”, Billy Harris. Why a dinner needs an MC escapes me, but there you are.  A tad modern, for my taste.

The food, however, is right up my alley!

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Passed Hors d’Oeuvres

• Hamachi Tartare, Wasabi, Lemon, and Smoked Trout Caviar
• Citrus-Cured Tuna with Anchoïade, Niçoise Olive
• Brochette of Seared Wagyu Beef with Pickled Onion and Tarragon Sauce
• Sweet Pea Pomponette with Morels
• Comté Gougères with Beaufort Béchamel
• Crispy Duck and Foie Gras Craquelin with Rhubarb Coulis

1st

• Ceviche of Maine Sea Scallops with Finger Lime-Wasabi Vinaigrette, Cilantro, Avocado Mousseline, White Sturgeon Caviar

2nd

• Warm Provence White Asparagus with Hazelnut Oil, Jamón Ibérico, Watercress, “Hollandaise au Vin Jaune”

3rd

• Calvados Flambéed Hudson Valley Foie Gras with Honeycrisp Apples, Celery, Licorice and Claytonia Salad

4th

• Gaspésie Salt Meadow Lamb with Stewed Shoulder and Roasted Chop “Navarin”, Spring Vegetables

Dessert

• Tarte Citron Meringuée with Sorrento Lemon Cream and Confiture with Ganshu Berry Meringue, “Cedrat” Confit
• Madeleines and Petits Fours

All paired with wines, of course.  So it should be a pleasant evening.