July 2017 Full Moon Dinner – Thai One On

Sorry for the late post!  We have been working very hard in what is the busiest July I can remember, which is great, of course, but also comes at a cost: less time for the beach, friends, music, exercise, and obviously, blog posts.

We did still have time enough to throw together a Full Moon Dinner, and it was our most popular ever, with 70 guests.  Since I had just gone to Thailand and Vietnam to visit some family and had brought back authentic spices and ingredients, it seemed fitting to share that with our guests, especially since there are no real Thai or Vietnamese restaurants in the Virgin Islands, at least that I know of.  To keep the experience even more authentic, and to make it (a little) easier on ourselves, we decided to make the dinner family-style, since most meals in Thailand and Vietnam are served this way.  I guess that’s why I always want my girlfriend to split entrees with me when we go out.  I like variety.

Courses came out one after the other, and since we were in the kitchen getting things out in a hurry, I completely forgot to take any pictures of anything.  So, to fill whatever visual cravings you might have, I am going to post some pictures from my trip instead.  The trip inspired me to connect with more of my roots and family, and was an opportunity to show my son another side of the world.

We paired up with Southern Glazer’s and brought in a few different Sierra Nevada Beers as well as some Suntory Whiskey for the event.

Here is the menu we designed for July 10th, 2017:

In addition to the Curry Trio (Massaman, Panang, and Green), Green Papaya Salad with fresh, local Papaya, Spicy Beef Salad, Vietnamese Spring Rolls, Fish Cakes, Son-in-Law Eggs, Sticky Rice, Jasmine Rice, and Teas, we also had some some Bun (Rice Noodles), Tom Ka Soup, and array of sauces and pickled vegetables.  We also finished with a Thai Iced Tea Popsicle.

All of the food was born of the idea that we wanted to treat folks to an experience as close to what they would get in Southeast Asia as possible.  The extremely hot weather certainly helped us achieve our goal!

Here are some of the places, faces, and flavors that helped this idea come to fruition…

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‘Pon de River!

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The mountains above Chiang Mai

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Chatuchak Market

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Reclining Buddha

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Heart to the sky

 

Our journey to us first to Bangkok, where my son and I met up with many members of our family.  It was his first time meeting my father’s side, since we live so far away.  From there, we headed to Chiang Mai to spend some time connecting with even more family (28 members in all made it to this part of the visit).

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Lyric, Hua, and Nick enjoying lunch

 

A quick few days in Vietnam took us from Ho Chi Minh City to Hanoi to Halong Bay, and back to Ho Chi Minh.

With markets all over the place, it was hard to resist filling our suitcases with fantastic flavors.  We definitely did not bring back any fresh fruits or vegetables, as per the USDA regulations.  Wouldn’t want to risk losing our Global Entry statuses, after all.

 

Throughout, it was an amazing trip filled with new experiences that I will carry with me for the rest of my life.  Dreaming about going back as soon as possible and spending even more time there.

I hope that our guests enjoyed the evening and got the feeling that they were transported to another locale for just a few hours.

August’s Full Moon Dinner was another amazing time.  Stay tuned for the next update, soon come.

 

May 2017 Full Moon Dinner – Kickin’ Ash: Smoked and Grilled

The May Full Moon represents, in many ways, a fresh start.  It’s called the “Flower Moon”, “Milk Moon”, or “Planting Moon”.  For those of us in the service industry on St. John, it usually marks a period when High Season comes to a close, and we are finally slow enough to take a rare break before Wedding Season and Carnival start kicking in.  For many people in the States, it constitutes the end of the school year, the approach of Memorial Day and summer, and weekends outdoors with the family.

To that end, we wanted to do a dinner that was a tribute to the beginning of BBQ Season.  What better way than to build our own Grill Pit for the occasion?  The talented Chef Ben Lewis spearheaded our project from head to toe, with the assistance of Chefs Vince Alterio and Pat Ryan, and got the entire thing sketched, sourced, and built in less than a week’s time!  Our space just got a Redneck Upgrade in a very cool way.

 

We collaborated with Glazer’s Premier, who hooked us up with Hess Wines for this event.  Take a look at the menu and pairings:

Folks were actually texting us about how excited they were for this dinner, especially the meat portions!  Let’s take a look at the courses in detail.

Course 1: Full Nest Syndrome


Grilled Quail / Chorizo-Date Stuffing / Sweet Potato / Smoked Pepper Sauce

We decided to build this plate like the bird was sitting in an actual nest, so we threaded and fried the Sweet Potato, perched it on a plate that was dusted with Moringa Powder, and accented it with our Smoked Pepper Sauce.  The Quail was par-grilled on our new toy and finished in the oven prior to plating.  Sekhem, Mathew’s son, was thrilled to help stoke the fires!

 

 

Course 2: Day and Night


Day: Morbier / Quail Egg / Lardon / Grilled Brioche

Night: Morbier Fondue / Short Rib Skewer

Here, the goal was to create a dish that used the same ingredient in two different ways.  We chose Morbier because of it’s duality.

From Wikipedia: “Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté (cheese), cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk.”

The Quail Egg was a simple sunny side execution, and the Lardon was Apple Wood Smoked Bacon that was grilled and then thick cut.  The Fondue was actually more of a Mornay, but we weren’t splitting hairs that day.  We did a 13 hour Sous Vide on the Short Rib prior to slicing and skewering, and dusted it with Smoked Paprika.

 

Course 3: Dust in the Wind


Smoked Wahoo / Lime Ash / Windy Level Greens

Fairly straight-forward and clean flavors dominated this plate.  Even though the Wahoo was smoked, we brightened it up and made it into a salad with Radish and Preserved Lemon, then stuffed it into Baby Romaine from our garden, tied with Lemongrass.

There were two types of Lime Ash on the plate.  One was rich and dark, made from the rinds, with almost a roasted coffee feel.  The other was dehydrated Lime Juice, which added the tart, citrus notes.

We finished the plate with Charred Tomato, Preserved Lemon, Green Goddess Dressing, and Nasturtium Petals.

 

Course 4: Table Top Luau


Al Pastor Roast Pork / Taro / Charred Pineapple

Chef Ben Lewis really wanted to take charge of this main dish, so we gave him free reign to cook the pork as he envisioned.  Marinated slices of Pork Shoulder were layered and skewered, wrapped, then set in a water bath for 18 hours.  After chilling it to retain it’s shape, they were then wedged in between Pineapple tops and bottoms, brushed with a spicy balsamic reduction, charred, and roasted to bring back to temperature.  We served these standing up, surrounded by a nest of Grilled Pineapple, Fresh Thyme, and Chicharrones.

Side dishes to complete the Luau feel were Taro for Caribbean Poi, Forbidden Black Rice, a Jalapeno Bread Panzanella, and a Roasted Beet “Poke”.  We gave each communal table a knife and designated one of the patrons to be the carver.  I think having guests participate in the action gave every table more of a family feel and some easy talking points.

 

Course 5: Go Nuts, Go Bananas


Grilled Banana Bread Tamale / Cinnamon Ice Cream / Smoked Pecans

Usually by the time dessert comes around at our dinners, our guests are full and happy.  So we have gotten into the habit of reducing our portion sizes a bit with the hope that no one leaves overstuffed.  We purposefully made our sweet treats more lightweight this time, especially considering that some of our dishes were on the heavier side of the palate.

Taking Banana Leaves from our garden, we softened them in hot water and rolled cigar-sized tamales.  After baking them, we set aside and grilled them to bring them back up to a nice, warm temperature, as well as add that light smokiness we were using as our central theme.  After pairing it with a small scoop of Cinnamon Ice Cream, Smoked Pecans, and Smoked Maple Syrup, we sent it out into the dining areas.

 

Overall, guests seemed to be pretty thrilled with everything.  Our front of house team crushed it (AGAIN), and in the kitchen, we had a ton of fun.  So much so that we forgot to take a group photo!  C’est la vie, no?

Join us on Friday, June 9th for the next exciting edition of the Full Moon Dinner!  I Bahn Heh: Local Flavors and Ingredients (5 courses).  Call us at 340-777-5464 to reserve your space, or just say hi.  It can get lonely behind a computer screen all day…

After that, we are planning some really special treats for the 2017-2018 Full Moon program, including possible collaborations from some guest chefs!  Keep an eye out for the schedule of concepts, and we hope you’ll be able to experience one for yourself sometime soon.

June 2017 Full Moon Dinner – I Bahn Heh

Chefs: Mathayom Vacharat, Vincent Alterio, Patrick Ryan

Gardner: Mathew Gibney

The Crucian Dictionary defines the term ‘Bahn Heh’ or ‘Baan Ya’ as, “Born here. Native. Belonger. This expression, part of the vernacular since time immemorial, is increasingly heard as immigrant islanders assert themselves in the community. This is indeed unfortunate as one realizes that the most defiant shouters of ‘Baan ya’ are themselves children of an earlier wave of immigrants. [First seen in print in the St. Croix Avis, 18 Feb. 1868.]”

To that end, with St. John Carnival in full swing, we wanted the June Full Moon menu to celebrate what we felt was an amalgam of many of the different flavors that were brought to the Virgin Islands, added to the culinary melting pot, and presented as what are now considered local dishes.  We also wanted to use what is sourced locally, as is custom practice for our kitchen.

Of course, we had to put our own twist on things as well, so non-traditional was the norm.  We linked up with Bellows and West Indies to pick a variety of wine selections.

In keeping with our commitment to give back to the world community, we decided to match any contributions to our beloved Pan Dragons steel pan orchestra.  Our patrons generously donated at total of $325, for a grand total of $650 donated!  Thank you to everyone who gave.  Feel free to continue showing the music program some love here: https://www.gofundme.com/st-john-love-city-pan-dragon-steel

Without further ado, here is the menu:

SLOW SEASON: Windy Level Baby Romaine / Smoked Eggplant / Stuffed Crouton / Coconut Hot Pepper Sauce
Pairing: Ferrari Carano Fume Blanc

Flavor Injectors!

Smoked Eggplant, Stuffed Crouton, Hot Sauce, and Baby Romaine

The greens, including baby romaine and Swiss chard, were picked from our garden and shocked in ice water.  The eggplant came from the lovely ladies who have their produce stand in Cruz Bay Park, and we smoked it for about 2 hours.  The crouton was seared and then stuffed with a Buttermilk-Herb dressing.  The hot sauce was inserted into flavor injectors and positioned into the crouton.  Voila!

CARNIVAL TIME: Wahoo Kallaloo / Lobster Dumpling / Saltfish Escabeche
Pairing: William Hill Central Coast Chardonnay

Salt fish with a smoky essence, lobster dumpling in kallalo

I see food and I eat it!

A semi-traditional Kallaloo was made with Okra from Ridge to Reef Farm in St. Croix, celery, onions, flavor peppers, malabar spinach, lobster stock, and lots of love!  A dumpling with chunks of Rock Lobster tail was added at the end, and on the side, we served an escabeche of salt fish, topped with passion fruit from our vine, and placed under a glass dish filled with apple wood smoke.  Oregano was chosen for the garnish.

CORAL BAY MASSIVE: Salt Pond Salt-Crusted Pork / Pumpkin Johnny Cake / Jerk Mushroom Sauce
Pairing: Domaine Carneros Avante Garde Pinot Noir

Salt Pond is a treasure trove for harvesting our local salt supply, and our crew brought back about a year’s worth last month.  We decided to crust and roast a pork loin, then add a whole bunch of pumpkin flavor by way of pumpkin spice Johnny Cakes, pumpkin slaw, and pumpkin puree.  We finished the plate off with a Jerk-seasoned mushroom sauce, the ribs that were trimmed from the loin, and fresh scallion.

DRUNKEN GOAT: Mango Beer-Braised Goat / Green Pea Pastry / Oxtail Demi / Spicy Tomato Jam
Pairing: Achaval Ferrer Mendoza Malbec

We ended up using mutton instead of goat as our main protein, but then after making the oxtail demi, decided to mix the oxtail meat in with the mutton to create a delicious partnership of flavors.  Planning for something like a deconstructed Shepherd’s Pie, Chef Vinny took our peas and made a crispy flatbread from them.  The spicy tomato jam cut through the richness of the dish with spice and acidity, while hints of mango perfumed the meat.  A pistachio crust was then applied to brighten the plate and add a bit of crunchy texture.

RECOVERY AND THERAPY: Sweet Plantain Monfongo Napoleon / Champagne-Sorrel Sabayon / Chocolate
Pairing: Batsiolo Moscato Bosc D’La Rey

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We have had an abundant fruit season this year, and so plantains also made the menu.  Yes, it’s true that Mofongo is orginially from Puerto Rico, but since they are so very close and we are told to, “Love thy neighbor”, we figured why not incorporate the dish somehow.  Ripe plantains were cooked, mashed, and seasoned with a bit of chili, then formed into cakes seared.  Spiced Tuille Cookies were par-baked, cut, and finished off.  The Champagne Sabayon was infused with Sorrel Liqueur from St. John’s very own Sharelle Francis.  Plating involved Chocolate Ganache, and torching the Sabayon to create a burnt marshmallow flavor.  Eating it was like taking a weekend trip to visit Boricua.

Next month, for July, we will be exploring the flavors of Southeast Asian cuisine, and serving a fantastic family-style menu with beers and Suntori Whiskey.  Come Thai One On with us on Monday, July 10th.  Call our office during business hours to reserve a seat for only $55pp   340-777-5464

We are also SUPER excited at the prospect of having our first guest chef appearance in August by way of Digby Stridiron of Balter in St. Croix!  http://www.balterstx.com/ Saturday, August 5th is the date.   Mark it in your calendars now; it’s going to be epic.  We hope to have a guest chef about every three months.

We will be posting our upcoming concepts for the year very soon, so keep an eye on our homepage and our Facebook page for details.

Until next time, enjoy Carnival and the Holiday week!

 

 

April 2017 Full Moon Dinner – Raw Deal: Uncooked and Cured

April’s Full Moon is sometimes called the Pink Moon, and when I think of pink food, visions of rare or raw meat come to mind.  This was the premise for the FMD menu in April, and our chefs Vince Alterio, Ben Lewis, and Pat Ryan took the idea and ran full steam ahead with it!  This menu didn’t have as many items from our garden as last month, but Mathew Gibney has begun the replanting process.  We are also planning some changes for the garden space (more on that next month).

We don’t usually delve into the world of raw foods too deeply, but it’s so much fun to experiment and try new things.  Variety is the spice of life, right?  Check out the bill of fare we put out:

 

  • Beet-Cured Salmon / Cold-Smoked Salmon Roe / Shaved Egg Yolk / Green Goddess / Beet Chips
  • Chilled Raw Tom Ka Soup / Fresh Local Catch Ceviche / Coconut / Lime / Hot Pepper / Nori
  • Duck Breast “Bacon” / Iberico Jamon / Beef Carpaccio / Spicy Mustard / Pressure-Pickled Vegetables / Dehydrated Vegetable Crackers / Lettuce / Sundried Tomato
  • Compressed Fruit / Almond Milk Glace / Local Fruit Granita

 

I read somewhere that, technically, you aren’t supposed to heat any food over 108 degrees Fahrenheit.  We used a good amount of raw fruits, vegetables, and grains, with the idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.

We also wanted to keep things interesting and so employed a variety of techniques that allowed us to use the foods in different ways.  Dehydration, curing, compression, and acidity were all weapons of the team’s arsenal this month.

And lucky us, we had the inimitable Holly Chipman along for the ride to help us out with some fantabulous mocktail concoctions.  However, it was reinforced and made apparent once again that St. John is far from a dry town, and most guests asked to have their mocktails “upgraded” to a full on adult beverage.  Holly incorporated the Raw concept into her drinks, and paired the flavors beautifully with the dishes.  She named them after restaurants she admires.

  • Russ and Daughters:  Cucumber Water / Dill / Local Grapefruit / Lemon
  • Tram’s Kitchen:  Lychee / Thai Basil / Ginger Limeade
  • Dish Osteria:  Black Tea “Sangria” / Cinnamon / Cloves / Allspice / Star Anise / Angostura / Pomegranate

Without further ado, here is the food porn, sans drinks (because all of us were too busy to remember to takes pictures of them).  But trust me, the drinks were BEAUTIFUL!

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The color on the Beet-Cured Salmon just pops so well.  We topped it with the dehydrated beet and cured egg yolk, and finished the plate with avocado, cold smoked salmon roe, and local greens with green goddess dressing.

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The Raw Chilled Tom Ka Soup, accented with Mahi Ceviche, Chili Dust, Cilantro and Thai Basil Flowers, Coconut, and Lime.  We realized at the last minute that Nori is actually toasted, so we chose to omit that piece in order to keep the dish truly raw.

 

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For the protein plate, we cured duck breast for nearly three weeks, pressed it, then added a cold smoke to it to give it a bit of extra flavor.  We sliced the Iberico Ham razor thin and instead of the beef carpaccio, decided to do a beef tartare.  For the pickled vegetables, we put them inside a chamber vacuum sealer to force the pickling liquid into the produce rather than cooking them.  The dish was accented with truffle aioli, spicy whole grain mustard, sun dried tomato salsa, and moringa powder.

 

 

Dessert was kept simple.  Again using our vacuum chamber, we compressed fresh fruit to give it a different texture and paired it with Passion Fruit Granita (garnished with fresh Soursop), as well as an Vanilla-Almond Milk Shooter.

All in all, another phenomenal dinner by our team of talent.  We also got to celebrate a birthday with one of the guests!  Next month, we will be Kickin’ Ash: Smoked and Grilled.  Pretty much the exact opposite of this month…

Thanks to all who participated and worked this event, and see ya next time!

Group Shot!

It’s Jill’s birthday!

March 2017 Full Moon Dinner – Ground Breaking

Every once in a while, we like to include our Vegan fans into the mix and do something that we feel is a statement of our culinary style while at the same time challenges what we normally do on a daily basis.  Basically, get us outside of our comfort zone.

For March, we based it on the “Worm Moon”, and since we didn’t want actual worms on the menu, we decided that because worms are known for helping aerate the earth, we should feature foods that also push through terra firma, hence the title for this month.  Ground Breaking refers to the roots and tubers that take the ground and make it their bitch home.

We had so much fun designing this menu and the lovely Holly Chipman came up with some fantastic cocktails to match, who worked with the energetic Paul Kessock, Jr. of Bellows and West Indies to curate the beverage selections.

Chef Vince Alterio and his associate Patrick Ryan also recently joined our team and are making tremendous contributions.  Ben Lewis is continuing his progression in our kitchen and with Mathew Gibney in the garden, our culinary team is looking as strong as ever.  Erik LaFontaine was also helping us for our dinner and we credit him with many of the photos you are about to feast your eyes on.  Pun intended (more to follow).

Check out a copy of the menu:

March 2017 menu

As you can see if you read the menu, Vegetable Puns were on our minds.  Dad Jokes aside, the food came out beautifully.

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The Artichoke Cup held a handful of White Beans cooked with Roasted Garlic.  It was a simple enough dish, accented with Green fresh from our Windy Level Garden, a Lemongrass-Sun Choke Shooter, and Sweet Potato-Hemp Crisps made to resemble bacon.  (EVERYONE likes the smell of bacon, even Vegans).

On the second course, we went with Radishes and Greens from the Gifft Hill School EARTH program, and substituted Moringa Powder (also from our garden) for the Beet Powder.  We really should just put an asterisk next to everything grown local; we use so much of it.

 

Course number three was hands down the favorite of the night for our guests.  The Celebration of Celery Soup was rich, but light; creamy, yet dairy-free; simple-looking, but complicated in flavor.

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So smooth, it was like eating silk, if silk were flavored like Celery Root and Truffles.

The “Main” Course consisted of another combination of mushrooms and white food.  That might sound boring, but it came out very understated and elegant.  See for yourself:

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One of the guests who attended was someone who was cajoled into coming, his reluctance coming from being a dedicated “meat-eater”, and he wasn’t sure if he was going to be satisfied at the end of the evening.  He even went so far as to ask, “Why is the main course the smallest?”.  At the end of the night, however, he changed his tune.

The dessert was an incredible Carrot Cake with a White Chocolate_Walnut Frosting.  You may have read about it when you looked at the menu.  We ended up taking Baby Carrots from our garden and doing a quick candy on them for use as the garnish.  They were “the most carroty carrots” some of the guests ever had.  Kudos to our gardener!

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All in all, our guests had a unique experience that they will hopefully remember for a long time to come.  Many of them came from St. Thomas and used our Free Shuttle Service.  We look forward to seeing them at our next event on April 11th: Raw Deal – Uncooked and Cured

https://www.facebook.com/events/1108579892604299/

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Can you find the gardener?

As a bonus this month, we are sharing our recipes for the cocktails, courtesy of Holly Chipman.  Some of them are easy.  Some of them are not.  Feel free to contact us with questions or to book your spaces for our next FMD!  340-777-5464

Cheers!

FMD Cocktails April 2017

 

  1. Not Your Mother’s Tiny Bubbles

1 oz Chopin Vodka, ¼ oz Carpano Antica, ¼ oz lemon juice,

Fill bottom of chilled champagne flute with mixed berry puree, top w/ booze and juice, fill with ginseng and mixed berry kombucha – garnish w/ lemon twist.

 

  1. Strong + Straight Up

1 ½ oz Chopin Vodka, ½ oz grenadine, ¼ oz lemon juice, squirt thyme simple syrup

Shake hard with ice – Serve in chilled martini glass with fresh thyme garnish.

 

  1. Cool as a Cucumber

1 ½ oz Hendricks Gin, fresh muddles basil, cucumber slices + fresh lime juice, apple juice

Muddle lime juice, cucumber + thai basil in cocktail shaker – Top with Hendricks and shake over ice – Strain in tall glass filled with crushed ice – Top with organic apple juice +garnish with fresh cucumber.

 

  1. Put on Your Smokin’ Jacket

½ oz Woodford Reserve, ½ oz Mezcal, ¼ oz fresh oj, squirt smoked maple syrup, 3 dash bitters.

Shake all over ice and strain over large cube in rocks glass – Garnish with fresh orange wheel.

 

  1. A Mule

1 oz Chopin, ½ oz fresh oj, splash fernet

Layer in the glass – vodka + oj then top with ginger beer – Splash fernet on top.

Keep the Romance Alive: Legendary Aphrodisiacs

February 2017’s Full Moon Dinner at the Windy Level put an emphasis on Valentine’s Day and the {ahem} spirit that it brings.

Throughout time, people have tried to figure out an easy way for their partners (and themselves) to get in the mood.  While researching the topic of foods that were purported to have the qualities of an aphrodisiac , we found that most of the common factors were a tendency to be heart-healthy, contain antioxidants, and get the blood pumping.

Before we get into the food and wine, here are some gratuitous shots of the Caribbean Sunset and Blue Water:

 

This was our menu (which was apparently too tongue-in-cheek to be approved for :

Baby, I Like It Raw: Oyster Three-way    Olive Pesto / Pickled Burdock Mignonette / Compressed Watermelon

You’re Really Hot, Honey     House Burrata / Avocado / Citrus Salad / Chili-Infused Honey / Basil

Nice Package!         Artichoke Strudel / Arugula / Fig Jam / Pepitas / Tomato

There’s Plenty of Fish…      Plantain-Stuffed Scottish Salmon / Ginseng-Coconut Couscous / Balsamic-Grilled Asparagus / Lobster Sauce

Warm, Sweet, and Creamy       Cinnamon Poached Pear / Vanilla Crème Anglaise

Take Me Home, Already        Surprise Parting Gift  (it was a Chocolate-Covered Long Stem Strawberry)

 

We partnered up with Dale Miller, owner of AB Cellars, who provided some great Italian selections for our meal.  We also welcomed chef Vinny Alterio to the team for his first dinner with us!

 

Oyster Course

We splurged and got some really nice product in for this one.  A trio of fresh oysters included Blue Point, Wianno, and Katama varieties.

 

We even had a Peeky Crab or two in the mix!  The Blue Points went with the Olive Pesto, the Wianno with the Burdock Root, and the Katama went in a Watermelon Shooter.

Plating was with some rock salt, grilled citrus, smoking thyme, and pickled watermelon rind.

Pairing: Calliope Prosecco

 

 

Cheese Course

We made our own Mozzarella Burrata, stuffed with Garden Herbs and Ricotta.

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Some fresh Avocado, a Citronette Salad, Habanero Salt, and Chili-Honey rounded out the flavors, and a Flax-Hemp-Chia Seed Cracker added the necessary crunch factor.

Pairing: 2013 Colli Vincenti Pinot Grigio

 

Salad Course

For our artichoke strudel, we took fresh Artichoke Barigoule and tossed it with caramelized onions, as well as roasted and pureed Bottle Gourds from our garden (locally called Sweet Go’, they can reach the size of an adult’s arm!) and put them mixture into phyllo dough.  They have been so abundant in our garden, we gave away three of them to guests along with four bottles of wine in our monthly raffle (Congratulations to Sharelle who won two bottles of wine and one bottle gourd!)

Finishing off the plate, we added locally grown Arugula, Roasted Cherry Tomatoes from our garden, Pepitas, and a Fig Jam for a bit of unctuous flavor.

Pairing: 2012 Cerretello Chianti Superiore

 

Fish Course

Normally, we like to serve locally caught seafood, but once in a while, it’s nice to mix it up and get in something special.  It was our first encounter with the Ora King product, and we couldn’t have been more pleased.  The organically raised King Salmon met every expectation of quality we could ask for, although it was quite pricey (but worth it).

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We figured it was best to keep things relatively simple, so we did a Coconut Israeli Cous-Cous, Lobster Sauce, Reduced Balsamic, Asparagus, and a Plantain Stuffing.  We kept the skin and crisped it up.  The flavor combo was amazing!  The salmon and plantain was seared and then lightly roasted to a medium temperature, letting the fattiness open up but keeping the flesh tender and flaky.

A non-traditional pairing of the 2005 Moro di Pava Super Tuscan was just what this dish called for, mixing the rich, hearty flavors of the food with the complex meritage of Merlot, Cab Franc, and Sangiovese.

 

Dessert Course (not pictured)

The Poached Pear we did was not overtly sweet.  The Sous Vide technique allowed us to reach the perfect temperature and texture while retaining the pear’s own juices.  Cooked with cinnamon and a touch of the paired Vin Santo dessert wine (made from Trebbiano Grapes), we plated it with a bit of Vanilla Creme Anglaise and some Aquafaba that we torched to a golden brown.

Pairing: Vin Santo Dessert Wine

 

Recap

All 44 guests left with a long-stemmed chocolate covered strawberry, and hopefully feeling a bit more amorous than when they arrived.  Below is a list of some of the ingredients that we used and their purported effects.  Thanks to everyone who attended and worked this event!  For March 2017, we will be doing a Five Course Vegan interpretation of the “Worm Moon” on Friday, March 10th. Come join us and experience the Windy Level for yourself!

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Aphrodisiacs

 

Oysters – Zinc (men) – men lose zinc with every climax.  Also contain Amino Acids

Pine Nuts – Zinc

Olive Oil – Healthy Heart

Burdock – Used for sterility and impotence in China

Watermelon – Lycopene (relaxes blood vessels)

 

Avocado – Vitamin E

Chili – Endorphins (Increased heart rate) Capsacin

Honey – Boron (regulates estrogen).  Mead (from Honey) was traditionally served on Honeymoon, hence the name.

 

Artichoke – Silymarin (heart health & liver function)

Arugula – Minerals and antioxidants to block contaminants

Fig – Potassium

Pepitas – Magnesium (raise testosterone)

 

Salmon – Omega 3 (heart health)

Plantain – Bromelain (triggers testosterone productions)

Ginseng – Saponins (increased energy)

Coconut – Increased blood flow

 

Cinnamon – Raises Body Temp

Vanilla – Stimulates nerves

Red Wine – Reservatrol antioxidant (increased blood flow)

 

Chocolate – tryptophan, is a building block of serotonin, a brain chemical involved in sexual arousal

 

 

January 2017 Full Moon Dinner

Well, the start of the New Year has begun, and to kick things off, we decided to pay homage to the guy who takes a lickin’ and keeps on tickin’: Father Time.

Aged and fermented foods were the focus of the menu for Thursday, January 12th, 2017, and Enrique Rodriguez from 3BV Distributors in St. Thomas helped us out on the beverage side of things with some of his imported selections.  Some of you may know Enrique from his other job: running Rodriguez Auto Parts.

We did a four course menu this time around and Enrique had fun raffling off lots of bottles for guests to take home.  Photographer Leah Randall was on hand to take shots of the space, the food, and the guests.

We also had our sails up over our outdoor space, which is really close to completion!  Just a few more tweaks here and there. Big shout out to Mathew Gibney and Ben Lewis for their parts in making it happen.

 

For the First Course, Chef Nils went with:

Pickles / Jamon / Smoked Salmon Rillet / Sourdough / Preserved Lemon Jam / Aged Manchego 

And Enrique poured a Witte Beer from Brewery Ommegang in Cooperstown, NY

 

David from Caravan Auto, who is actually quite an accomplished baker, hooked us up with some of his phenomenal Sourdough Bread.  We preserved our lemons and made our pickled items.

Next on the docket, we had:

Salt Fish Croquette / Island Chow Chow / Caviar / House Creme Fraiche / Mustard Greens

Enrique paired it with LaChouffe, a Golden Ale from Brewery Achouffe in Belgium.

Banana Leaves and Mustard Greens straight from our own garden!

For the main course, we did:

Dry Aged Beef Sirloin / Stilton & Cauliflower Gratin / Brussel Sprouts / Speck

We quick dry-aged our beef for about three days using a technique involving fish sauce and cheese cloth.  The result was just the right amount of funkiness coupled with a subtle hint of aged Stilton in the Gratin.

Our beer selection was the flagship beer from Brewery Duvel Moortgat, also a Golden Ale from Belgium but with less spice.

To finish things off, it was a

Pound Cake / Kombucha Gelee / Merengue / Fizzy Fruit

The Kombucha was made in house by Chef Mat and the fruit was made fizzy using CO2 and a whipped cream siphon.

The beer choice was probably the most popular because it was so unusual.  A Cuvee Brut from Brewery Liefmans, also in Belgium (I sense a theme here).  Lightly sweet and fruity, it was the perfect accompaniment to the dessert course.

Unfortunately, no one captured an image of the dessert or the beer being poured, so we’ll just have to stick in a picture that was ripped off of the brewery’s website…

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We also didn’t get a traditional group shot at the end of the evening (streak broken!), so in lieu of that, here are some shots of happy guests and staff throughout the evening.

 

Thanks again to all who participated, and we look forward to next month’s dinner.  The theme is: Keep the Romance Alive – Legendary Aphrodisiacs on Saturday, February 11th, 2017.