For the first course, we decided to go with Jennifer. We made her potato broth mussels.. but since Whole Foods had some shady looking mussels, we made an executive decision to make clams instead. The clams were served on a bed of pea tips and the potato broth was flavoured with shallots, ginger, garlic and lemongrass. The clams were steamed/sauted open with butter and white wine. The clams were topped with yukon gold potato batons. So delicious!!
For the second course we went with Kevin. How can you go wrong with halibut filet witha ragout of vegetables, bacon and porcini mushroom reduction and a deconstructed deviled egg. After some equipment issues, we eventually got a hot saute pan to sear the halibut... sort of. Pretty darn good considering the equipment issues.
For dessert, we kind of cheated... using Dr. Oetker lava cakes... which were ok.. but a little too sweet and lacking in intense dark chocolate flavour. We put the cakes on a bed of sour cherry reduction and topped with vanilla ice cream.
For the second course we went with Kevin. How can you go wrong with halibut filet witha ragout of vegetables, bacon and porcini mushroom reduction and a deconstructed deviled egg. After some equipment issues, we eventually got a hot saute pan to sear the halibut... sort of. Pretty darn good considering the equipment issues.
For dessert, we kind of cheated... using Dr. Oetker lava cakes... which were ok.. but a little too sweet and lacking in intense dark chocolate flavour. We put the cakes on a bed of sour cherry reduction and topped with vanilla ice cream.
