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"The more pasisonate the cook, the better the flavors" -Charles M. Carroll
Monday, January 7, 2013
Elegant Winter Dinner
For one of our events in December we decided to play off the colors of the season.
They had a wonderful dining table and with our decorations the setting was very glamorous.
Lots of silver, crystal, white and glitter to make this dinner an elegant feast.
silver beads, mirrored plates, and crystal beads
Elegant white, iridescent, and silver Christmas tree bulbs were perfect
And finally flickering candlelight from tea lights and votives
was the perfect finishing touch
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For our Amuse Bouche we had Green Apple and Wasabi sorbet garnished with green apple bits
For one of our appetizers we served a warm Pork Crostini: seasoned pork, sage cream, sauteed onions on top of an herbed crostini and garnished with a fried sage leaf
Hard at work assembling the pork crostinis
Our salad had pears, blackberries, walnuts, and handmade
Bleu cheese dressing, stacked vertically
Sometimes, it's the presentation that puts a dish over the top.
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Keeping busy at the stove!
Our main course was a dish native to Argentina. Matambre is a rolled flank steak with proscuitto, spinach, bread crumbs and seasonings.
Here, we accompanied it with a serving of mashed potatoes and shelled edamame.
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