My friend, Michele, before 9-11, used to take her large chef's knife with her when she traveled because she loved to cook and never knew when and where there might be some chopping, slicing, or dicing opportunities. She was good and she was wickedly fast!
The passionate love of fine food and preparing and handling the food is foreign to me but romantic. I can't quite grasp it. Happily for me, I have friends that do get it and who on occasion encourage me to pleasure my palate by introducing me and educating me to the very best cuisine. Such was one experience recently.
It started with this beautiful couple and their stunning and elegant wedding. I told your that this subject is romantic.
And I must show you the Maid of Honor, gorgeous Rachel, (yes, who owns a horse,) because then you can observe the black and white with red accent color theme because this is about presentation as well as taste.
The colors were also carried out by Missy's Aunt Nancy and Aunt MaryBeth's attire as they sang a sweet duet.
Because I had a small part in helping with the wedding, my hubby and I received this invitation from the parents of the bride (gourmet chef and chief helper) and the brand new couple (striking and proficient servers) . . .
And when we arrived for our outdoor dinner party, the table was set like this . . .
The first course was a plated appetizer:
Poached Chilean Sea Bass,
Shallot & Shrimp Ravioli,
Pistachio Heirloom Tomato Sauce
Shallot & Shrimp Ravioli,
Pistachio Heirloom Tomato Sauce
and
96 Corton Charlemagne, white burgundy
96 Corton Charlemagne, white burgundy
We thought that was the main course. It was so incredibly delicious!
And then came the Second Course
Salad
Oh, dear, I cannot remember anything about the dressing
and types of lettuce but as you can imagine, it was sweet and tangy and crunchy perfect!
Accompanied by
Dave's Homemade Potato Rolls
and
Whipped Honey Butter
Whipped Honey Butter
I must stop right now and say, "Yum!"
Then came [Drum Roll]
The Main Course
Roast Beef Tenderloin
Veal Stock Cognac Reduction sauce
Grilled Asparagus
Truffled Gruyere and aged Cheddar Mac & Cheese
Roast Beef Tenderloin
Veal Stock Cognac Reduction sauce
Grilled Asparagus
Truffled Gruyere and aged Cheddar Mac & Cheese
And let me tell you nothing like this melt in your mouth dish should ever have such a common name as
mac & cheese!
Plus
02 Lewis Cabernet Sauvignon
mac & cheese!
Plus
02 Lewis Cabernet Sauvignon
Dessert
Chocolate Mousse & Raspberry Cream Dacqouise
YUMMMMM!
Port – different styles
Port – different styles
And once more . . . YUMMMMM!
The wines were chosen with care
As well as the ports—a brand new experience for me and one that would take some time for me to develop a taste and proper appreciation— but it was interesting to see how the port tasted vastly different swirled with a bit of chocolate mousse in my mouth.
Bon Appetit Chez Dave . . . that's what I call
Mastering the Art of Fine Cooking!
7 comments:
I feel as if I've been to the finest restaurant in the world!
What an incredible feast for the eyes...and I can only imagine how much you enjoyed it. The photos are beautiful....I can almost see the candles flickering in one of the photos.
I'm glad you mentioned Rachael...sweet Rachael. She captured my heart in your post about the horse...and the lovingness she shared.
A great blog.....a beautiful wedding.
Can you image the fare at the Marriage Supper of the Lamb (Rev. 19:7-10)?! At least you're getting a "warm-up"!
Your great photos and descriptive language whet my appetite!
Wow, that wedding was a stark contrast to the old fried chicken and potato salad fare! I can't imagine the time that went into all of that wonderful food! I wonder how many people attended?
Everything was beautiful Brenda but especially the couple, how sweet!
Love Di
P.S. You take great photos!
Diana,
This was a special intimate thank-you dinner prepared for my husband and I and another couple by the parents of the bride. The newly married couple served the dinner and did the clean up. They also sat with us and visited. It was a delightful evening. This was not the wedding fare although that was wonderful as well.
Yes, Rebecca, exactly! I did think of the banqueting table that we shall enjoy as the bride of Christ! It will be even more incredible--impossible to imagine!
That was a very elegant meal Brenda...just viewing it was a pleasure...and a very thoughtful gesture on their part.
Everything looks beautiful and sounds scrumptious.....what a wonderful thing for your friends to do to show their appreciation.
Loved the photo's and oh the bride looked so pretty.......:-) Hugs
We saw Julie & Julia Friday night and I thought it was quite good as well....:-)
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