we managed to get 80%+ of everything done on saturday, thank goodness! matt spent a bit slicing and dicing the mangalitza pork leg.
we had harry's bellinis with this prosecco and the appys
pork rillette with white wine mustard and cornichons on baguette
pork rillette with same mustard and pickled figs
...with japanese knotwood honey.
i think this was my favorite
morels fried in the pork fat, stuffed with goat cheese topped with pork cracklin's
uh yum! (at least mine were, without the mushrooms)
then we moved to the table
ok, it's not the best pic of our guests, but i like the pic
course 1:
chilled heirloom tomato soup (thanks chef holly!) served in chilled bowls. it's so simple and so yummy!
course 2:
handmade fettucini with red pepper sauce and tiger prawns.
matt nailed the pasta. ethan (a great chef who knows his pasta, you can buy it in several local stores!) really complimented matt on this. he said matt got the 'toothiness just right'. and while i might be biased, i have to agree. this was really just fantastic.
palette cleanser:
blood orange granita
main course:
milk-braised pork under carmelized milk sauce.
there wasn't a dirty plate left. meaning people were licking the finish off the plates. ethan, ben and a couple others even went back for 2nds!
dessert:
white chocolate brie cheesecake on a bed of dark chocolate nibs.
this was the 1st time i'd made this in this size serving, and it was probably the most trouble i've had making it, too. but in the end it turned out ok.
and then we served coffee with options of port or brandy after, but as it was a sunday night and some people had to get up for work, we pretty much called it a night shortly after everyone was done.
angela retelling a story
and ben's response
thanks marianna for taking this picture!
L to R, back row: Marianna, DeeDee, Libby, Angela
L to R, front row: Jeff, Ben, Matt, Ethan
- - -
PS - the aftermath LOL
2 comments:
I'm glad people liked the meat.
I love it when people feed me Mangalitsa pork and all I have to do is eat it.
thx heath! that pork was something. and i have to thank you for telling matt about that bacon. YUM!
Post a Comment