Chicken or Beef? Neither, Thank You
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(Photo: Gabe Palacio/Getty Images)
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SPRING
BY DAVID WALTUCK of CHANTERELLE
COST OF FOOD:$210 per person
Hors D’oeuvre
Crisp curried crab-cannoli with cucumber and coriander, chilled sorrel-soup “shots” with crème fraîche and Parmigiano croutons, and deviled quail eggs with American black caviar.
“The appearance of sorrel means spring has arrived; it’s lemony and refreshing.”
First Course
Salad of white-and-green asparagus with fresh smoked salmon and chervil vinaigrette.
“Asparagus are at their peak in the spring: Plump and full of flavor. The contrasting white and green color of the asparagus with the pink smoked salmon makes an extremely elegant plate. Chervil is a delicate herb that complements both without being at all overpowering.”
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(Photo: istockphoto)
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Second Course
Steamed zucchini blossoms filled with lobster and shrimp.
“Arrange three vibrant yellow and green blossoms in a fan shape at the top of the plate, then use julienned zucchini at the bottom to create the ‘stem’.”
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(Photo: istockphoto)
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Third Course
Roasted rack-and-loin-of-lamb with mint and vinegar.
“Lamb is best medium-rare, so don’t overcook. Australian lamb is a little strong and less delicate than American lamb. For an elegant cocktail-reception alternative prepare the lamb chops in a two-bite style—they’re perfect to pick up and eat.”
Dessert
Brown butter and Madagascar vanilla-almond financier with rhubarb coulis and fresh strawberry ice cream.
“This is a very refined version of a strawberry shortcake. Make sure it’s hothouse rhubarb; the stuff grown in the field tastes good, but tends to be green. The pinker rhubarb is much prettier. You can serve the ice cream in clear shot glasses with demi-spoons.”
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PrintFrom the Summer 2008 New York Wedding Guide
