Thai One On Again! Full Moon Dinner

Posted on November 6, 2019 by mathayomprivate

In Thailand there is a saying, “Gan gin gan yu” which means “As you eat, so you are.” It’s an expression that perfectly summarizes the intimate and important role food has in Thai culture. Being foodies ourselves it was easy to relate to this idea, and it was this deep connection to food that helped inspire the theme and menu for September’s Full Moon Dinner, Thai One On Again!

Chef Mathayom, who designed the menu for the Thai One On Again! dinner, has deep ties to Thailand where his paternal family hails from. Having visited the region and being well acquainted with the spices and flavors he designed the menu so that island diners would feel like they had been swept away to Southeast Asia for the night. The dishes he created for the Full Moon Dinner balanced the four main flavors in Thai cuisine (salty, sweet, sour and spicy) and also honored the different regions and influences in Thai food.

The meal began with a classic Thai soup from northern Thailand, Tom Kha Gai. This chicken coconut soup was served at the Full Moon Dinner with a lager for diners enjoying the dinner and drink pairing. The soup course was followed by a salad course when Chef Mathayom presented a Thai Spicy Beef Salad for the second course made with lemongrass, chili, tomato, cucumber and topped with a perfectly fried quail egg.

The third course of the four course meal was a dish that showcased the Indian influence in Thai cuisine, Seared Salmon with Red Curry Sauce. The seafood dish was served over sticky rice with grilled vegetables and a crispy basil leaf (see video of Chef Mathayom making the crispy basil leaves below). The third course was paired with a chilled glass of Sauvignon Blanc to balance the spiciness of the curry and richness of the seared salmon.

Third Course: Seared Salmon with Red Curry Sauce

For the final course of the Thai One On Again! Full Moon Dinner diners enjoyed a bowl of Coconut Custard topped with cold smoked mango. The drink paired with the dessert course was an alcoholic sweet Thai iced tea, made from brewed black tea, condensed milk and vodka.

July Full Moon Dinner – Crucian Collaboration #2

Posted on July 6, 2019 by mathayomprivate

We started our Crucian Collaboration series in 2017 after Chef Mathayom was a guest judge at the annual Taste of St. Croix. He was blown away by not only by the talent of the Twin City chefs but also by the variety of produce and locally sourced ingredients available on St. Croix. Inspired by the food and people of St. Croix he decided to host a collaborative dinner on St. John to showcase the best of the two sister islands.

The first Crucian Collaboration Full Moon Dinner was in August 2017 with guest chef Ryan Bennet. The Caribbean inspired menu featured sofrito shellfish, roast goat roti, and mango ice cream paired with a trio of Rosé wines. The dinner was a hit and a second was planned for November 2017 with guest chef Frank Robinson, but then Hurricanes Irma and Maria struck in September 2017 and plans were changed.

Now, after recovering and rebuilding since the storms (and opening the Lucky Chops Private Event Space in Cruz Bay where the Full Moon Dinners are now hosted) the Crucian Collaboration series is set to start again. The July Full Moon Dinner on Sunday the 14th will feature the food and flavors of guest Chef and Master Mixologist Frank Robinson, a St. Croix native.

Robinson currently owns and operates BES Craft Cocktail Lounge in Christiansted, STX. The popular watering hole is known island wide for its one of a kind menu that features locally sourced tapas style dishes as well as a unique craft cocktail menu based off Robinson’s homemade infusions (like his tamarind-habanero syrup or passion flower infused gin). Robinson’s one of a kind flavor profiles and cocktail crafting skills have won him several awards including the 2014 & 2015 VI Stoli Cocktail Master, 2016 Diageo Rotary Iron Bartender, and he took home gold in the 2016 Taste of the Caribbean being named the Caribbean Bartender of the Year.

Now Robinson is bringing his talent for showcasing island cuisine to St. John for the Crucian Collaboration Full Moon Dinner on July 14^th. The special menu he designed for the evening (pictured below) highlights the flavors of the Virgin Islands in both the food and drink pairings which are meant not only to delight the diners’ palates but also to connect them to the islands themselves through the use of local ingredients and traditional dishes. The five course meal will be available for one night only on Sunday, July 14^th(dinner starting at 6pm). Gust can choose to enjoy the dinner for $75 or dinner with drink pairings for $99.

Seating is limited for the Crucian Collaboration Full Moon Dinner, held at Lucky Chops in Cruz Bay (the former Fish Trap Space), and reservations are required. Contact our office at Office@StJohnCatering.com or call (340) 690-3868 (Monday-Friday 9am-5pm) to make your reservation.

Menu for July Full Moon Dinner themed Crucian Collaboration.

July 2017 Full Moon Dinner – Thai One On

Posted on August 9, 2017 by mathayomprivate

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:

Great print job!

We added on to this menu

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…

‘Pon de River!

The mountains above Chiang Mai

Chatuchak Market

Reclining Buddha

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).

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.

Dragon Fruit plays center stage

Turmeric & Ginger

Stinky Durian

Coconuts, iced down for your pleasure

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.

Prawns

Dragon Fruit

Pho and Fresh Herbs

Whole Fish with Chili

Northern Thai Family

Mangosteen

Seafood Soup

VERY large pile of noodles

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.

June 2017 Full Moon Dinner – I Bahn Heh

Posted on June 29, 2017 by mathayomprivate

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

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

Kind of like an open-faced slider

Ribs are edible garnish

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

Ooooh, artsy!

Deconstructed Shepherd’s Pie

Braised to perfection

This dish is Rich like a Rockefeller

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

Posted on April 19, 2017 by mathayomprivate

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.

Chef Ben (left) and Chef Vinny plating dessert

Raw Dessert Trio

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!

It’s Jill’s birthday!

Keep the Romance Alive: Legendary Aphrodisiacs

Posted on February 24, 2017 by mathayomprivate

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.

Peeky Crab

Setting the Thyme on Fire

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!)

Bottle Gourds aka Sweet Go

Strudel Plate

Tomato abundance!

Vine-ripened

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!

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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

Thai Me Up! November 2016 Full Moon Dinner Recap

Posted on November 29, 2016 by mathayomprivate

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.

“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).

Our magical evening begins

These lucky folks got a great view of the moon all night

Guests enjoy our outdoor space

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

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

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

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

Adding smoke before serving

The final soup plating

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

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 – 18^th Parallel: Mango Pork / Purple Curry / Fried Basil

Drink Pairing: Lime Leaf Bourbon Ginger

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

Using a blowtorch is fun

The rest of the body is still missing

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.

That is a good looking group of people! (We might be biased).

Spreading the love, one turmeric plant at a time

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!

Recap : May Full Moon Wine Dinner

Posted on May 23, 2016 by mathayomprivate

Another Full Moon Wine Dinner on the books, and another great success! Thanks to everyone who joined us last night for an Italian inspired menu and wines from AB Cellars. Mark Elia put together great pairings for the menu – below, check out each course, plus some behind the scenes photos!