It was such a pleasure to get into the kitchen with Chef Tommy Chavez again. It was a fun night, but certainly not an easy one. Everything was cooked to order and from scratch. I even baked fresh fennel bread for the event. Chef Tommy and I were challenged by the glass cook top (not induction), but it was 10 times easier to clean up after than a gas range. Otherwise, things moved quickly and smoothly.
Long-time friend John Marihart made sure our eight special guests always had their glasses filled, their plates cleared, stemware polished and of course, gave the kitchen feedback on how the evening was progressing. Special thanks to Falina Marihart for taking all the pictures that night, cleaning dishes, utencils, stemware, and tasting all of our food before it was sent out. Non-stop for everyone and everyone did their part to make sure our guests had a great evening.
For your viewing pleasure, we've attached a slide show below, a brief history of the evening in the kitchen.
We would like to thank everyone who was a part of a wonderful night of food, wine, and celebration. Here's the menu and the wines for the event (And yes, I favored some Dry Creek Valley reds that night, but I'm biased). The Gruet, the only non-California wine, was served because one of our guests has a special connection to New Mexico. I have links to all of the wines and the wineries in the menu below, just hover over the wine for the link.
CREOLE MUSTARD BUTTER SAUCE, DRESSED GREENS
ESCARGOT MAITRE’ D
GARLIC HERB BUTTER, GRILLED CROSTINI
WHITE GRITS, TOMATILLO SALSA, FRESH LIME, CILANTRO
CANDIED PECANS, GOAT CHEESE, STRAWBERRIES, RUM VINAIGRETTE
RICOTTA, PROSCUITTO, PINE NUTS, GRANA, OLIVE OIL/BUTTER
CREOLE BBQ SALMON
SWEET POTATO PUREE, HOUSE MADE CREOLE BBQ SAUCE, GREEN BEANS
COGNAC MUSHROOM SAUCE, BACON ROASTED POTATOES, CREAMED SPINACH
TOMMY’S SIGNATURE BREAD PUDDING
WARM PRALINE SAUCE, BOURBON WHIPPED CREAM