Dinner At Chef Neil’s House

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I planned this menu to go with Burgundy, both red and white. It isn’t often that I get to sit down and enjoy the food I create, so I went crazy with this dinner. Here is what we feasted on:

Appetizer
Fava Bean Crostini
Basil Goat Cheese On Cucumber Barquettes

First Course
Salmon Three Ways:
Salmon Cake With Tarragon Aioli, Salmon Tartare On Crostini, Salmon & Corn Chowder

Second Course
Sautéed Morel Mushrooms With Époisses Flan

Third Course
Summer Succotash Salad
Sweet Corn, Fava Beans, Rocket, Gypsy Peppers, Heirloom Tomatoes

Fourth Course
Braised Beef Cheeks, Horseradish Mashed Potatoes, Asparagus, Black Garlic Demi- Glacé, Gremolata

Dessert
Bellini: Champagne Gelée with Peach- Ginger Compote
Chocolate Pots de Creme With Grand Marnier Whip Cream
Figs With Lavender- Honey Ricotta

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