Last of Summer Dinner Menu … Patio Party on the Mansion Grounds
Amuse Bouche
Champagne and caviar
1996 Joseph Perrier Brut Champagne
1st course
Irish organic tuna tartare tower
28 year old balsamic reduction, avocado, McWethy hydroponic tomatoes
2003 Moreaux Sancerre “Les Bouffants”
2nd course
Seared diver sea scallop
Goat cheese polenta, sweet pea sauce, micro greens
2003 Hartford Court “Three Jacks” Russian River Chardonnay
3rd course
Seared Hudson Valley foie gras,
Caramelized apple hash, maple ginger syrup
1999 Ch. Rieussec 1er Cru Sauternes
4th course
Dijon crusted New Zealand lamb rack
Truffle whipped potatoes, shiraz reduction
2002 Robertson “No. 1 Constitution Road” Shiraz - S. Africa
5th course
A selection of fine Spanish cheeses, grapes, nut bread, quince jelly
Delaforce “His Eminence’s Choice” 10 Year Tawny Port
Dessert
Warm chocolate soufflé
Berry mint salad
NV Elio Perrone “Bigaro” - Piemonte
An Afternoon Reception
Passed Appetizers
Smoked salmon on dilled lemon zest scone with crème fraiche
Chili lime-rubbed chicken with avocado lime dip
Grilled bosc pears and prosciutto with balsamic glaze and arugula
Sun-dried tomato and shrimp bruschetta
Buffet-style Appetizers
A Trio of “dips and spreads” all served with mountains of toasted baguette, crackers, flatbreads and pitas
Bruschetta di Roma
Kalamata Olive Tapenade
Roasted Red Pepper Hummus
White Bean and Rosemary Spread
Wild Mushroom Pate
Artichoke and Spinach Dip
Creamy Roquefort Dip
Black Bean & Grilled Corn Pico de Gallo
Buffet-Style Punches
Mango Ceylon Iced Tea Cooler
Spiked Watermelon Cooler
Key Lime Limeade
Santa Fe Sangria
Lemon Raspberry Cooler
Contact ChefCali to arrange your special afternoon reception!
Summer Wedding Season Begins with a Chinese Celebration
ChefCali, Inc. has been given the honor of creating a fantastic wedding celebration with a Chinese theme … the menu is based on traditional Asian flavors with modern twists incorporating ancient traditions with today’s themes … the menu follows with a recipe and some photo inspirations.
Cocktails and Appetizers
Lettuce Wraps
Cranberry Crabmeat Rangoon
Pot Stickers with Shrimp and Cilantro
Salt and Pepper Spare Ribs
Guests are invited to dinner
Dinner concept: Exploring China through the varied flavor dynamics – sweet, salty, spicy, sour – small plates of “big tastes” all artfully presented
Spring Sweet Corn Soup with Frizzled Leeks
Sweet-n-Sour Salad “Napoleons” – layers of grilled asparagus, Chinese eggplant, long beans, daikon radish, bok choy, pea pods drizzled with Asian sweet-n-sour vinaigrette
Black Bean Scallops with Chinese Broccoli
Chinese Five Spice Lacquered Duck Breast with Scallion Pancake
Mango BBQ Glazed Salmon with Crispy Noodle Cake
Surf-n-Turf – Lobster and Beef with Spinach, Black Pepper and Garlic
Desserts: A trio of Coconut Custard, Banana Spring Rolls with Chocolate Sauce and Chinese Steamed Sponge Cake with Ginger Ice Cream
Coconut Custard
Makes: 6 servings
INGREDIENTS
Caramel:
¼ cup water
1 cup sugar
Custard:
2 cups half and half
1 cup sweetened coconut flakes
2” piece of vanilla bean, split and scraped
4 eggs
2 egg yolks
1 cup sugar
Pinch of finely ground sea salt
PROCEDURE
Preheat oven to 350 degrees.
Caramel: Combine the sugar and water in a small heavy saucepan and bring to a boil. Allow to cook until the syrup caramelizes to a deep amber color. Carefully pour into individual ramekins or a 1 ½-2 quart baking dish. Allow to cool while you prepare the custard.
Place the half and half, coconut and vanilla bean scrapings into a saucepan and heat gently until steaming slightly. Set aside to steep for 10-15 minutes.
In a mixing bowl, whisk together the eggs, yolks, sugar and salt. Gradually add the cream, whisking constantly. Pour the custard into the caramel prepared dishes which have been set in a deep baking pan. Add hot water to the baking pan to reach halfway up the sides of the dishes. Bake, in 350 degree oven, until just set, about 20-30 minutes. Remove from oven and chill (2 hours). Unmold by running a table knife around the edges of the custard and inverting onto a plate.
