Thai Me Up! November 2016 Full Moon Dinner Recap

Wow, what a Super Moon (literally)! The closest one we’ve had in almost 70 years, and we were blessed enough to have great weather, during this otherwise rainy November, to be able to see it in all it’s spectacular beauty.

img_2451

“Hey, look!  The moon!  And some cars!”

We were also lucky enough to be able to get our new outside space pulled together just in time for a capacity crowd and our largest gathering to date, thanks to Mathew Gibney.  He’s our gardener AND handyman extraordinaire.  We think it came out pretty nice, and are looking to improve it even more for future events.  (REMEMBER: The Windy Level space is available for FREE* if you book a minimum of $2500 in catering services at our venue).

 

Onto the menu.  We’ve had a ton of requests for Asian-inspired food, so being the people-pleasers that we are, we developed a menu based on Mathayom’s childhood palate.  Here it is in all it’s glory:

Course #1 – Broken Summer Roll: Shrimp / Black Rice / Sweet Chili
Drink: Lemongrass & Thai Basil Mojito
img_2392

We wanted to make this one look like a “Shrimp Volcano”, with the Chili Sauce as the hot lava (not pictured)

img_2456

Apparently, it’s not pronounced, “Moe-JAI-toe”

Course #2 – Tom Ka Pĕd: Coconut Soup / Duck / Lime Leaf

For the soup course, we did a twist on the traditional Thai Coconut dish. Our version contained Duck Confit Dumplings, a trio of vegetables (Pearl Onion, Shiitake, Roasted Pepper), and fresh Lime Leaf from Chef Jeh’s garden.  We took some of the banana leaves from our garden, used them as covers, and added a touch of smoke to our version.

Course #3 – Pho Real:  Crispy Catch / Pho Fumet / Sweet Potato Glass Noodle
Drink Pairing: Spicy Mango-Tumeric Sour
fullsizerender_2

Chili threads accent the dish and add a pop of color

We got some snapper and created a glass noodle cake for the base.  For the sauce, Chef Nils made a local Wahoo Fumet and added some of the traditional spices and seasonings one might find in Pho, such as ginger, onion, garlic, star anise, and cinnamon.  We then reduced this down for an intense yet light flavor base.

Course #4 – 18th Parallel: Mango Pork / Purple Curry / Fried Basil
Drink Pairing: Lime Leaf Bourbon Ginger
fullsizerender_3

Purple Curry is the new Yellow Curry

For the meat course, we used a mixture of flavors that encompassed those found in both Southeast Asia as well as the Caribbean.  Because the climates are so similar, we have a lot of products that thrive in our respective environments, but are put together differently.  To make the purple curry, the chefs used beets, purple potatoes, coconut milk, and lots of love.  The pork shoulder was sliced, pounded, and braised with mango and spices, and we threw on some pumpkin for depth and color.  Thai Sticky Rice (sent down by Mat’s mom) and Fried Basil completed the dish.

 

Course #5 – Buddha Belly: Coconut Custard / Tea Redux / Rambutan Coulis
Drink Pairing: Spiked Thai Iced Tea

By the time dessert course came out, folks were busting at the seams, so we kept the portions small and manicured.  Chef Ben torched the tops of the Coconut Egg Custard to create a brulee effect, afterwhich the kitchen drizzled a jasmine tea reduction and rambutan coulis to add to the flavor combo.  The spiked Thai Iced Tea was a refreshing bit of caffeinated buzz to end the evening.

 

Of course, no Full Moon Dinner at #windylevel is complete without a group shot.  We had so many people, that we had to move everyone outside into the new area to fit them all!  Our free shuttle came right on time and got our guests back downtown, with tiny turmeric plants to commemorate the evening.

Next month: Winter is Coming! – Hearty and Traditional Fare with Silverado Wines on Tuesday, December 13th.  Make your reservations today if you will be on island and wish to join us!

Can We Be Gluten Free?

Yes!

We work around food allergies and aversions every day in the kitchen. We can easily tweak menus for those who avoid gluten by using alternative starches like rice or potatoes, or grains like quinoa. If you check out our Guest Selection Formal Menu selections for our In Villa Private Chef Services, you will see that most of the dishes that are offered only need small changes to make it appropriate for a gluten-free diet.

Or, let us do what we do best and use our creativity! Selecting the Chef’s Choice option, we are able to use our skills to create something exciting with the most fresh ingredients.

That’s what Gluten Dude, the celiac food blogger, did on his trip to Virgin Gorda in the BVIs (we work on all of the Virgin Islands) this past December and he was NOT disappointed! In fact, he was so impressed he gave us quite the shout out in his blog.

Those who suffer from food allergies are at the mercy of a busy, distracted kitchen whenever they go out to eat and although your server may alert them, the chance of cross contamination is exponentially higher than when being prepared by a private chef. Gluten Dude opted to have a chef for multiple meals.He mentioned the ease of not having to explain his allergy every time they went for food and that he “Never got glutened. Heck…I never even got a stomach ache. Crazy, right?”

From breakfast with complete with GF pancakes to lunch where “we were met with one glorious creation after another” and even a round of sunset appetizers before dinner and dessert, Mathayom was able to impress in every course.

If you have a sensitivity to gluten, be sure to contact us for some of the best gluten-free dishes on the island.