Our dinner series of cooking classes has finally taken flight. It seems cooking and eating in the evening is a tougher sell than we thought. Last night we had an incredible group who openly facilitated our improvisational cooking. We had initially planned a four-course menu. Four turned to six quite easily and did not include the hors d’oeuvre of chicken liver and gizzard pâté with Brie de Meaux, which helped tame the hungry appetites upon arrival.
The dishes came together, as did a plethora of ideas. One dish we served was a variation on the classic Waldorf salad. The chicken was poached in blue cheese buttermilk. We used leaves of mache, Berbere-spiced walnuts, compressed celery batons, and Chermoula-spiced grapes. A final grating of frozen Smokey Blue from Rogue River completed the dish. Last night the dish looked a bit different. After sleeping on the dish, we looked at the ingredients and were able to focus its aesthetic for this shot.
We were very fortunate that Tyler was able to drop by and join us. He came with a bounty of black truffles, white spring truffles, and black trumpet mushrooms to share with the class. It’s always a pleasure to hang out with him, and the various goodies were just (rather decadent) icing on the cake.
And for Barbara and others, who couldn’t join us and wanted to know, here is last evening’s menu:
– Brie de Meaux and Chicken Liver Crostini
– Apple and Dakin Farm’s Cheddar Soup: apple sabayon, black truffle, cheddar cubes, apple-onion pickles
– Pumpernickel Crusted Scallop: radish ribbons, bitters, lime pickle goat cheese
– Mozzarella Noodles: black trumpet mushrooms, jalapeno, Benton’s country ham
– Crispy Veal Breast: smoked mozzarella polenta, cabbage leaves, white spring truffles
– Gorgonzola Poached Chicken: Waldorf Salad, Smokey Blue
Piccoli Piaceri di Montagna Pantaleone Dr. Pepper
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