Sorry for the long stretch between posts, I’ve been busy prepping this year’s Mother’s day dinner. It was a big success and a ton of fun (and a tad bit tiring). I plan on writing a separate post for the recipe of each course, but here is a post with a pic from each course and from the event itself.
I need to make a huge call out to Brian, who took all of these photos for me. I think he did a great job. We tried to theme the decor (invites, menus, placemats, food, etc) to all match and I think he did a fabulous job of capturing that.
Everyone arrived to a selection gougeres and cheese to “snack on” while I finished the final arrangements for dinner. The three cheeses were: Gruyere, homemade aged cheddar, and Reblochon.
Each person had a small dish with homemade cultured butter (seen here sprinkled with Hawaiian sea salt) and a menu.
The amuse bouche ended up having some trouble, it was a tomato basil bisque that was originally going to look something like this, we had tried it in our test run and it had worked great but it did not work this time. In the end I placed a tasting in a small cup with some fresh parma.
Blini with creme fraiche and Capelin caviar
Foie Gras mousse, fig and rainier cherry mostarda, bitter aromatic gelee, caramelized pearl onion, and toasted brioche
Homemade burrata cheese, truffle oil, Serrano ham, greens, and balsamic reduction (not shown)
Cuisses de grenouilles (frog’s legs) with young garlic soup
Dandelion and Hibiscus Gelees
Seared duck breast, duck confit, gnocchis, and a balsamic raspberry jus
Gianduja (chocolate hazelnut) torte and gelato, Bacon salted caramel cream puff and gelato
Pear pate de fruit and Mignardises
We sent everyone home with a little box of strawberry pistachio macarons
And here we end with a quick shot of some of our full, happy guests. Thanks everyone for a great evening!