A Good Meal

[Timber]

I'm putting together a fun meal for some friends tomorrow. We're gonna do a five course wine dinner. Here's the Menu, I'll post the recipes tomorrow after everything is done. The wines are suggested, everyone is bringing a different bottle.

Pan Seared Black Sesame Crusted Ahi Tuna on Green Apple with Truffle Wine Reduction

~Sauvignon Blanc/Fume Blanc/Graves~

Australian Strip Loin & Alaskan Salmon Tartar with Herb Salad & Clarified Garlic Butter

~Pinot Noir ~

Smoked Tuna & Marlin Carpaggio with Crostini, Chili Oil & Bison Vodka Honey Lime Gastrique

~Gewurztraminer/Reisling~

Marget Duck Breast Confit in Foie Gras Truffle Oil with Roasted Corn & Shitake

~Cotes du Rhone/Tempranillo~

Grilled Argentinean Strip Loin mounted with Foie Gras & Truffe d’Ete in Truffe Jus & Red Wine Demiglaze with Shitake Duxelle and Asparagus

~Bordeaux, Medoc, Margaux~

[peterpan]

Jezuz, My mouth is gushing.

[Marmite the Dog]

You going to be open in the first week in June?

Me & Norts might swing by.

[Mr Pot]

Check your PM Timber, my wife and I would like to pop by

[kingwilly]

Faaaaaaark, you bastard, reds on the way! (i just ate even, but not like that! )

I wish I was in thailand!

[Timber]

I sure hope so, I've got reservations booked. My contractors will be finished (allegedly) by the 26th. First day of normal biz scheduled for June 2nd.

You going to be open in the first week in June?

[Marmite the Dog]

I'll give ye a tinkle nearer the time.

[Timber]

Just got home about an hour ago, another long day at the office. Cooked this meal for 10 people tonight. The guy hosting the party took some great pics, I copied shortcuts to them on my computer from his memory stick. So pictures will come tomorrow night I guess. I'm working on the recipes.

[Timber]

Pan Seared Black Sesame Crusted Ahi Tuna on Green Apple with Truffle Wine Reduction

Australian Strip Loin & Alaskan Salmon Tartar with Herb Salad & Clarified Garlic Butter

Smoked Tuna & Marlin Carpaggio with Crostini, Chili Oil & Bison Vodka Honey Lime Gastrique

Marget Duck Breast Confit in Foie Gras Truffle Oil with Roasted Corn & Shitake

Grilled Argentinean Strip Loin mounted with Foie Gras & Truffe d’Ete in Truffe Jus & Red Wine Demiglaze with Shitake Duxelle and Asparagus

[Timber]

I had to make a few on the fly adjustments to the menu. Its pretty much whats listed though. We cooked this one in an apartment so some of the things could've been better but overall I'd say everyone had a good time. You probably recognize some of the dishes.

[ChiangMai noon]

never did much like the poncy foods in tiny portions.

it always sounds so much better on the menu than it looks when you get it.

why put it on such big plates?

isn't that what saucers are for?

[peterpan]

Your a bloody philistine, its about taste not gluttony, beautifully presented food that is pure art.

[jandajoy]

Your a bloody philistine, its about taste not gluttony, beautifully presented food that is pure art.

Yeh but ........ chips ? Where are the chips? There are no chips !!!!!!

[jandajoy]

Your a bloody philistine, its about taste not gluttony, beautifully presented food that is pure art.

Errr, you don't think you might want to get your head a little bit out of your pretentious arse. No offense mind.

[dirtydog]

How comes theres no french fries with the steak, also can't see the ketchup bottle in the picture

[jandajoy]

How comes theres no french fries with the steak, also can't see the ketchup bottle in the picture

And bread, there's no bread and butter for making sarnys.
Or brown sauce. HP Brown sauce, makes everything taste good (well, the same actually but never mind)
And "Tobasco' in case someone from the southern regions of the colonies steps by.
You're really not prepared you know.

[Blake7]

Lots great!
I would have made some changes regarding the wines especially the whites, maybe swap them round:
I would do the Gewurtztraminer with the Ahi Tuna and a New Zealand Sauvignon Blanc with the Smoked Tuna.
Anice Napa Clos du Val Cab Sauv would go well with the Argentinian strip loin as well.
How much did it all cost by the way?

[jandajoy]

Lots great!
I would have made some changes regarding the wines especially the whites, maybe swap them round:
I would do the Gewurtztraminer with the Ahi Tuna and a New Zealand Sauvignon Blanc with the Smoked Tuna.
Anice Napa Clos du Val Cab Sauv would go well with the Argentinian strip loin as well.
How much did it all cost by the way?

AND LOTS OF BEER

[ChiangMai noon]

as an example, sounded fantastic.

if I'd never seen a cooking show before i might have ordered it.

Marget Duck Breast Confit in Foie Gras Truffle Oil with Roasted Corn & Shitake

and then we get this.

a big tomato on a very big white
plate.

[jandajoy]

with bits in it. Very good.

[ChiangMai noon]

with bits in it.

i think maybe it's sweetcorn.

[BobbyTits]

Looks fantastic. Keep us updated on when your new location opens as I'm looking forward to trying out some of these pictures.

Pan Seared Black Sesame Crusted Ahi Tuna on Green Apple with Truffle Wine Reduction

Australian Strip Loin & Alaskan Salmon Tartar with Herb Salad & Clarified Garlic Butter

Smoked Tuna & Marlin Carpaggio with Crostini, Chili Oil & Bison Vodka Honey Lime Gastrique

Marget Duck Breast Confit in Foie Gras Truffle Oil with Roasted Corn & Shitake

Grilled Argentinean Strip Loin mounted with Foie Gras & Truffe d’Ete in Truffe Jus & Red Wine Demiglaze with Shitake Duxelle and Asparagus

[ChiangMai noon]

as I'm looking forward to trying out some of these pictures.

probably fill you more than the food would.

[BobbyTits]

as I'm looking forward to trying out some of these pictures.

probably fill you more than the food would.

Haute Cuisine has plenty to do with the presentation.

[ChiangMai noon]

of course, i would definitely eat it.

just I'd want to go home and eat the can of beans that i have in the fridge or maybe some cornflakes.