Les amis d' Escoffier

Sunday October 17th 2010 represented for our team at the Eastern Yacht Club the largest hurdle we could bound for the season.  I was chosen to spearhead the project for the les amis d'Escoffier society (please click the title for more information).  The Executive chef, sous chef and my self prepared a menu of 12 courses with hors d'oeuvres all of a lavish classical french nature.

Hors d'oeuvres
Pickled apples and pearl onions, served with house smoked apple sausage

Spinach and salsify macarons

Parsnip puree

The Menu:
Consomme aux Lapin

Garnish for the consomme: Rabbit mousseline, brunoise carrots and wild mushrooms

Oeuf a la Bourguignonne 

 

   

 

Lotte Cardinal

Garnish for the Lotte: Lobster roe "truffle" and Burgundy black 

Swiss chard wrapped monk fish with a ragout of lobster, melted leeks, Swiss chard, verbena, lobster butter and lobster jus

#2641 Chatreuse de Ris de Veau
This little beast has a bit of history behind it, but the short of it is that there is a lot of prep to execute it.
Blanched: Batonettes of blanched carrot and turnip, hericots verts
Braised cabbage
Veal and pork forcemeat
Braised sweetbread

To be proper this dish should be prepared in a "chartreuse" mold, but I did not have one and wanted to prepare it individually. 80 portions

Prepared and ready to bake

"Chartreuse", micro mirepoix, crisped sweet bread and sauce allemonde

Heirloom Apple Sorbet

Served as an interlude












Filet mignon de Chevreuil, Sauce Venaison

Chestnut puree and souffle, baby red beet and "micro" gold beet

Clochette & Valencay

Heirloom greens with quince vinaigrette

Chocolate souffle & Mignardises

Served with Sauce Anglaise

Salted Caramel, Pistachio prelude & Cinnamon -apple gellee

The dinner was prepared for the society whose guest list consisted of many industry names and guests who have an appreciation for fine food.  The meal was no easy task to complete and was successful as a result of my team and months of planning.  My team received an award for the execution of the menu that has not been given out in the last 10 bi-yearly dinners, We killed it!