8 course dinner party
Had a little dinner party with some friends back in May. Just now getting around to make this post.
Course 1:
Jidori chicken oyster, tare, koji, kinome
- paired with Jidori consommé, wasabi oil
Notes: ‘oyster shell’ is made from Jidori chicken stock turned into a batter for a oyster shell shaped pie tee
Course 2:
Chilled Chawanmushi, Bafun uni, Parmesan, sudachi
Notes: guests flip over their bowl from course 1 to find that course 2 was on the table all along. A little gimmicky I know.. but the guests liked the surprise. Yes the chawanmushi was chilled and had to be set firmer than the traditional version so that it would stay suspended upside down. There is also a thin gelatin set layer of sudachi + other liquid holding the uni and sorrel in place.
Course 3:
Hokkaido scallop, lemongrass, vanilla, chile meco, soy milk
Course 4:
‘Okonomiyaki’, peekey toe crab, honey butter, ossetra caviar, applewood
Notes: this plating turned out sloppier than I’d hoped. The mayonnaise in the crab salad started running, the caviar kept toppling over, the honey butter was a mess. I will say though - this was everyone’s favorite dish from a taste perspective.
Course 5:
Kinmedai, prawn farce, saffron, togarashi, daikon, bisque
Course 6:
Dry aged Rohan crown, duck confit ‘takoyaki’, parsnip, umeboshi, yuzu, jus
Course 7:
Red shiso sorbet, rhubarb cheong, sumac
Note: I can’t make a quenelle to save my life. Need more practice.
Course 8:
Hojicha ice cream, kinako, sour cherry compote, hazelnut, Okinawa black sugar
Open to any and all feedback. I’m not a chef by any means - but love to learn and progress. My biggest challenge has been executing clean and intricate plating when I have to get multiple plates to my guests before the food temp drops