This was the first Chapter11Lab dinner party for a long time. The table was set for 8 – Fiona did a beautiful job of setting the stage & also pairing the wines for a meal inspired by Thanksgiving. Each course included a tiny bit of kitchen theatre – my intention was to serve as if the guests were sitting at a Chef’s table by the kitchen, receiving a little entertainment with the.
Ingredients fresh organic sour dough Aged eye fillet beef powdered truffle oil balsamic pearls This little recipe is going to sound a little Hipster’esk, but damn it was yummy. I couldn’t resist sharing. It’s a thin slice delight; slice the sour dough thin, brush with a little olive oil (I actually used hemp oil – but I’m a hippy), gently warm in a dry pan. slice the beef thin, place atop.
This was my first full meal (well, 2 courses anyway). There were a number of new things here for me; the powdered items being the main one. Let me break it down; for main we have slowly smoked duck breast on a bed of parmesan spaghetti with crispy duck skin crumbs. Smashed smoked chat potatoes with smoked butter; served with powdered truffle oil. Spinach foam. For those close (particularly my.
The inspiration for this meal started when I received some ever so special soured beers from The Two Metre Tall Company of Tasmania. This was the first release of their soured ale range. One of the beers in this range was a Barrel Aged Sour Cherry Ale. Although there was no ale in dessert, I did model the favours with the ale in mind. The plan was for the main.
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