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.
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).
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!
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
St. John Catering 