Thursday, June 11, 2009

An Exquisite Experience

Back in April I attended a social put on by one of San Diego's best local chef's of north county. It was an exquisite experience full of culinary delight!

When I arrived the staff was just setting up. I decided to walk around and explore the exciting venue at the Bohannan Estates in Mission Hills. Beautiful gardens and scenery surrounded the estate high up on the hill. Lounge music played as everyone came and the servers passed out the drinks.

Pomegranate Infusion, Lemongrass water, and Passionfruit cocktails. The air filled with oohs and ahhs and the smell of fresh grouper and spices. MmMm...the beginning of a savory romance!

The Menu:

Cocktails & Cuisine
Organic Vodka Concoctions of Spring Orientation
“Truffled” Chateau Briand on Porcini-Potato Duchess with Chioggia Beet
“Crabcake” Dungeness Clawmeat with Asparagus-Blood Orange Salsina
“Deviled” Quail Eggs with Osetra Caviar & Micro Chervil
“Hummiso” Butter Lettuce cups of our Signature 22-spiced Hummus & Icicle Radish

Amuse Bouche
“Oysters Scottyfeller” Organic Watercress, BĂ©arnaise, Ossau Iraty, Fried Shallot & Bacon Bits
Paired with Moet Chandon Champagne

1st Course
“Smoked Tomato & Fennel Soup” with Petite Oil cured Olive & Artichoke Panini
& more Moet Chandon Champagne

“Ms. Bohannon’s Meyer Lemon-Lavender Granite”

Piece de Resistance
“Catalina Offshore” Pan-flambĂ©ed Grouper with a Chipotle Cream Sauce, Gallo Pinto, Forked Avocado, Heirloom Tomatillo & Candied Cherry Tomato Confetti Paired with the Twin Oaks Winery Zinfandel

“Not Denny’s” Frangelico drunken French Toast with Caramelized Banana & Almond Praline
Paired with a warm snifter of Frangelico

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