Recently, I was approached to do a special dinner for a Zagat Dinner Series called Off-the-Menu co-hosted by Rue La La, the invitation only sample sale website. I was told to create a dream menu with no limits so I created my vision of the Ultimate Surf and Turf Dinner. I mixed creativity and top of the line products together with the idea to form a very cerebral experience. As with any creative project, my dream menu certainly had its challenges. For instance, it took us 3 days of prep for the event so needless to say I was looking forward to the days end for sure. Regardless of the challenges leading up to it, after producing the dinner I thought it was a huge success and I was very pleased with the event. Check out some of the dishes below:
Amuse: West Coast Sea Urchin vs. Homemade Guanciale
Baby Fennel, Smoked Paprika Coulis, Black Garlic, Cucumber, Yogurt Dill Dressing
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Course 1: Striped Marlin Sashimi vs. American Wagyu Beef Crudo
Yuzu Eggplant Puree, Yamamono Berry, Vegetable Crudities, Basil Chimichurri
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Course 2: BBQ Kabayaki Glazed Eel vs. Crispy Pork Belly
Green Apple, Shisito Peppers, Edamame Beans, Burdock Root, Japanese Dashi Broth
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Course 3: Alaskan King Crab vs. Veal Sweetbreads
Heirloom Tomatoes, Summer Squash, English Peas, Iberico Pancetta, Minus 8 Truffle Vinaigrette
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Course 4: Yellow Fin Tuna Tataki vs. Seared Foie Gras
Vegetable Escabeche, Fennel Pollen, Basil Oil, Grilled Apricots, Sicilian Pistachios
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Course 5: Hawaiian Escolar vs. Aged NY Strip
Hearts of Palm Marrow, Macadamia Nuts, Wild Asparagus, Chanterelle Mushrooms, “Sauce Au Poivre”
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Dessert: Vanilla vs. Chocolate
Poached Rhubarb, Espresso Ice Cream, Candied Hazelnut
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