Tsunami Dinner
Posted: 03 Oct 2005, 20:41
I offered my services at a auction.
The winner gets me to cook a 5 course meal + wine for 6 people at there home.
Heres the menu & some pics of the dinner (as a special treat i added a further 5 courses, which they didnt know about until i served them) i dont know what i was thinking of.
Apologies for the quality of some pics
taking them (it was the host) 
Champagne on Arrival
1) Taste of Russia - Caviar, Blinis & Romanovitch Vodka.
2) Pre Starter - Chilled Tomato & Basil Soup.
3) Starter - Foie Gras Brule, Apricot & Tarragon Compote, Toasted Brioche
Wine - Brampton Viogner.
4) Pre Fish - Seared Scallop Sat on Dill Polenta, Parmesan Tuille.
5) Fish Course - Red Mullet & Baby Leek Terrine, Saffron Vinaigrette.
Wine - Chateau Du Grand Pieere - Savignon 1er Cotes de blaye 2004.
6) Aparagus Spears with a light Butter Sauce.
7) Vanilla Pod Soorbet.
Trio of Lamb - Cutlet, Confit Rump & Meat Ball
9) Pre Dessert - Coconut Pannacotta, Rum infused Sultanas, Crisp Pineapple.
10) Death by Chocolate - Milk Chocolate Honeycomb with Raspberries,
White Chocolate & Kirsch Ice Cream & Dark Choclate Fondant.
Wine - Maury Mas Amel.
The Last 2 pics were taken at 1.15/1.30am
A special thanks to these people for their support -
Salford University -
Patrick J Trodden, Patrina Laffy Roberts & Diane Driscoll Fee.
Gary @ H & S Openshaws (Fish) - 01204 524585)
Set Produce (Fruit & Veg) - (0161 456 3232)
Kevin @ Gerrerd Seel (Wines) 01925 819 695)
Noel @ Ashworth Catering (01565 874194)
& a Big thank you to eveyone else involved
The winner gets me to cook a 5 course meal + wine for 6 people at there home.
Heres the menu & some pics of the dinner (as a special treat i added a further 5 courses, which they didnt know about until i served them) i dont know what i was thinking of.
Apologies for the quality of some pics
taking them (it was the host) Champagne on Arrival
1) Taste of Russia - Caviar, Blinis & Romanovitch Vodka.
2) Pre Starter - Chilled Tomato & Basil Soup.
3) Starter - Foie Gras Brule, Apricot & Tarragon Compote, Toasted Brioche
Wine - Brampton Viogner.
4) Pre Fish - Seared Scallop Sat on Dill Polenta, Parmesan Tuille.
5) Fish Course - Red Mullet & Baby Leek Terrine, Saffron Vinaigrette.
Wine - Chateau Du Grand Pieere - Savignon 1er Cotes de blaye 2004.
6) Aparagus Spears with a light Butter Sauce.
7) Vanilla Pod Soorbet.
Trio of Lamb - Cutlet, Confit Rump & Meat Ball9) Pre Dessert - Coconut Pannacotta, Rum infused Sultanas, Crisp Pineapple.
10) Death by Chocolate - Milk Chocolate Honeycomb with Raspberries,
White Chocolate & Kirsch Ice Cream & Dark Choclate Fondant.
Wine - Maury Mas Amel.
The Last 2 pics were taken at 1.15/1.30am
A special thanks to these people for their support -
Salford University -
Patrick J Trodden, Patrina Laffy Roberts & Diane Driscoll Fee.
Gary @ H & S Openshaws (Fish) - 01204 524585)
Set Produce (Fruit & Veg) - (0161 456 3232)
Kevin @ Gerrerd Seel (Wines) 01925 819 695)
Noel @ Ashworth Catering (01565 874194)
& a Big thank you to eveyone else involved
it was the winning bidder house or should i say 8!/2 Acers 