Mike and I decided it was high time we had ourselves a dinner party! So, we rounded up a few friends and cooked up a storm. There was wine, champagne, delicious food and a lot of laughs, oohs and ahhs as the food was prepared and presented. One of the wines brought by a friend was a red called Balthazar which was sublime!
Mike decided on a 5-course variable menu throughout the night.
First course: Appetizers
*Lightly seared tuna tacos with grated carrots, beet relish, basil and a mexican lime olive oil vinaigrette
*Caramelized onions on a homemade fresh baked baguette
*Panko breaded then deep-fried goat cheese and fig balls
Second course: Soup
*Roasted corn and bacon chowder
Third course: Salad
*House salad (mixed greens, grated carrot, sliced cherry tomatoes, candied almonds, applewood smoked cheddar)
*Butterleaf salad (avocado, cherry tomato)
Accompanying dressings were:
*Raspberry lime vinaigrette
*Honey-lemon basil vinaigrette
Fourth course: Mains & Sides
Mains:
*Chili and herb marinated pork tenderloin
*Five-spice roasted whole chicken
Sides:
*Green & Yellow beans, peas and carrots steamed with butter and brown sugar
*Potatoes au gratin (3-cheese Scalloped potatoes)
*Roasted garlic lemon and herb risotto
Fifth course: Dessert
*Warm chocolate chunk brownie with roasted pecans, drizzled with vanilla bean caramel sauce and finished off with a sprinkling of Himalayan pink sea salt
