Dinner for friends

On Saturday night Bao, Sam and I had the privilege of cooking a multi course meal for 8 friends. The three of us decided from the beginning that we would cook and serve the whole meal...unlike most of the time where we actually sit down with the people we've cooked for...The only catch for the invitation was that you had to eat whatever we decided tomake and you had to accept a wine assignment. (Thank you Michael at Sherlock's for helping us with this part.) Here is what we served:

When people arrived, they were greeted with grapefruit lavender martinis as well as puff pastry cups filled with grits, kabana sausage and topped with a fried quail egg.
Now...on to dinner...

Oh. I don't have very many pictures because the cooks were supposed to remember to take photos, but we were busy drinking lots of yummy wine...so...you know.

Amuse: a "caprese" of red and yellow heirloom tomato sorbets, whipped mascarpone and basil oil; paired with Il Procecco



First course : pan seared halibut, asian pear and kiwi salad, carrot ginger puree; paired with a Ginjo sake


Second course: foie gras with brandied pears and caramelized honey; paired with a sauternes that I can't remember

Third course: veal cheeks with chanterelles and figs, old vine zinfandel reduction; paired with Greppicaia, Bolgheri Superiore

Cheese course: arina goat gouda and manchego with sweet pear chutney; paired with St. Bernardus Wit Bier

Dessert: the Violet, recipe from Chef Olivier Bajard MOF, sugar dough, white chocolate, cassis violet coulis, vanilla pastry creme and strawberry salpicon; paired with Francois Montand, Blanc de Blanc