Flavor Excursions #14 ‘Italian Night II’

Approaching in March, Flavor Excursions revisits Italy!IMG_1049

Hears a look at whats to come…..

Olive oil poached Tuna and quail egg bruschetta

Polenta w cheese and anchovies

Grilled squid over shaved fennel, lemon and arugula.

Grilled Trevisso w grapes, pine nuts, cheese, crispy prosciutto and balsamic,

Spinach n ricotta stuffed pasta, with creamy salt cod

Blueberry  marscapone Cannoli

Flavor Excursions #12 Valentines Seafood dinner.

What an evening, filled with great food, libations and fun people.

Take a look at the menu:

Course 1
Mussel Bisque

Course 2
House cured Sturgeon with caviar and black pepper/dill sour cream .

Course 3
House smoked Trout and arugula bruschetta.

Course 4
Poached Salmon balls with creamy spinach.

Course 5
Curried Swordfish with veggie cous cous.

Course 6
Salt Cod & leek ravioli with piquio pepper and saffron coulis.

Course 7
Whit port poached pear with orange/chocolate vinegrette .

Dessert

 

 

 

 

 

Stay tuned for dinner in March

Peking Duck Food Porn

Deliciously glazed Peking Duck prepared by Chef Hopeton. OOOOOOOHHHHHHHHHHH the juicyness!

Private dinners with Chef Hopeton.

Chef Hopeton plating seared scallops and fresh mango.

 

Roasted King Salmon with Cremini & Potato Hash and Spinach Salad

Ingredients

2 King Salmon steaks

2 cooked Yukon potatoes, sliced

1 1/2 cups of cremini mushrooms, sliced

1/2 white onion, sliced

2-3 cloves of garlic, sliced

thyme

cayenne pepper

salt

black pepper, freshly ground

lemon zest

 

Instructions

Sear the steaks well on one side, flip. Cook 2 more minutes and turn off the heat . Allow residual heat to finish the fish.