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| Meat and Cheese Board |
Once all guests arrive, the feast begins. The first course was an apple tartare. Playing off the traditional Waldorf Salad, it is granny smith and macintosh apples, raisins, walnuts, goat cheese, lettuce purée, and a light mustard vinaigrette.
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| First Course |
The second course was a bread course. Toasted sourdough bread, topped with ricotta cheese, almonds, pomegranates, roasted romanesco, and mint.
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| Second Course |
The third course was a salad. Shaved brussel sprouts tossed in a dijon vinaigrette, with crispy pancetta, pecorino romano cheese, and topped with a poached egg.
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| Third Course |
The mid-way point of the meal was soup. It's the classic french soup, vichyssoise. In the States, it is commonly referred to as a potato leek soup. Here it is topped with crème fraîche, chives, and a drizzle of olive oil.
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| Fourth Course |
The fifth course is a cross between a squash and a taco, and appropriately named a "squa-co" by one of the diners. It is roasted butternut squash, with chorizo, and a salsa verde made from roasted tomatillos. It is then finished with onions, radishes, cilantro and manchego cheese.
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| Fifth Course |
The sixth course of the evening was a pasta dish. When the weather is cold, nothing warms you up like a ragù. This dish was pappardelle noodles with a braised short rib ragù. Finished with fresh ricotta cheese, parsley, pecorino romano, and a drizzle of olive oil.
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| Sixth Course |
After 6 courses, the diners were too full to eat anything else. Unfortunately, that meant guests weren't able to enjoy the 7th and final course that was planned. Roasted chicken thighs, with roasted vegetables (carrots, turnips and cipollini onions). Served with gravy from the pan drippings and topped with a gremolata of parsley, garlic, lemon zest, lemon juice, and olive oil.
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| Seventh and Final Course |
