And then dinner began:
Keir bit the bullet and opted to cook his course first; a duck consommé with a spicy zing from Malabar peppercorns.
Given her affinity for all things cheese, Stacey created a delicious salad built on the classic combination of chevre and beets.
Our man in the field, Terry Nak, cast his net wide into the culinary ocean. What he pulled on board was a duo of rare salmon & tuna sashmi with chipolte ailoi & yuzu soy reduction, respectively.
Last of the “first” courses, but certainly not least, was a recipe our president Elaine had her eye on for a while. Seared slice of foie gras with roasted Japanese eggplant, taro crisps, & enoki mushrooms; bathed in a miso glaze.
With the ball being hit out of the park with each successive course prepared, our two scheduled main courses had a lot to live up to…