Update: Korby has posted his retrospective on his party.
Last Friday my wife and I were invited toKorby's Holiday Party. Instead of my standard (or substandard) review of such things I thought I would deconstruct Korby's pre-party blog post using post-party information/opinion.
My Requirements: meal must be festive, semi-formal, multi-course, serve 14-16 people, and be as kosher as possible...if possible.
There were nine people - which was good number. 14-16 might have been a little claustrophic especially considering we doing 'formal seating'. I personally freak out when we host 6 people for table service. Kosher. mmm. Those bacon wrapped BBQ'd prawns, although delicious, may not have met those requirements.
Pre-Dinner Cocktails
Unknown. I'll be asking my friends Phil and Alex: both 'maestros of mix' to prepare and serve up "festive" cocktails. Ho ho ho.
I made my interpretation of James Bond's Vesper (3 parts Cascadia Gin from Oregon, 1 part Smirnoff Lemon Vodka, 1/2 part Lillet and a twist of lemon). Alex made some awesome martinis (he is favoring Absolute Vodka, Cinzano Vermouth and brutal amounts of Olive Brine).
Starters (pupus)
Cambazola,Mirabo, and plain brie on rosemary wafers with tropical fruit compote and/or fireweed honey. Plain croutons (sliced baguette fried golden brown with butter and light herbs and spices), a selection of harder cheeses, and kalamata olive tapanade, on the side.
Pickle Tray: whole garlic cloves, jalepeno stuffed green olives, artichoke hearts, and pickled herring (a Svenska touch in honor of my heritage).
Fruit Tray: fresh pineapple and a pomegranate garnished with fresh mint (yes, that's it)
Bacon-wrapped jumbo prawns with a wedge of braised pineapple, because I figure we may well concentrate all that is unkosher in one side dish.
Beverages: Hot, spiced apple cider AND/OR Pinot Noir, Cabernet Franc, Meritages, and other light reds from California's Napa Valley and Central Coast, Oregon's Willamette Valley, and Walla Walla, Washington. Chef juice.
Of the cheese the Walnuss (Walnut) Cambanzola (or was it Gorganzola) from Bavaria was quite good. Now the 'plain croutons' were a little too garlicly for my taste (something I didn't think was possible). I am very strict when it comes to my cheese accompaniments: they should be as tasteless as possible - so as not to distract from the cheese. The tapanade was to die for BTW (and I mean that in a good way).
Soup
Roasted Carrot Soup--4oz, topped with a tablespoon-sized dollop of whole sour cream and a julienned spear of organic carrot, carmelized in clarified butter, with brown sugar, shallots, garlic, and sherry to al dente perfection (hopefully). Garnish, a sprig of fresh tarragon.
Roasted Red Pepper and Tomato Bisque, upon request. Same portion size and toppings as the carrot soup. Garnish: fresh, minced chives.
A small change in the menu here (tomato not carrot soup). Moving to the slightly sweeter tomato was a good choice here. The soup was cookly expertly and plated with style.
Beverages: Sparkling Water with a few drops of Pomegranate juice and AND/OR the remains of the reds, the cocktail dregs, or apple cider.
I avoided the Pomegranate juice. It looked a little scary. At this point I moved on to Sauvignon Blanc.
Salad
Mixed Organic Greens topped with: crumbled gorgonzola, dried currants OR pomegranate seeds, and chopped walnuts. Accompanied by three, equally sized wedges of avocado, unpeeled mandarin orange, and Washington State pear.
Dressing: approximately two parts raspberry dessert wine (framboise), one part balsamic vinegar, one part good old tap water, Salat-Kroenung Italienische to taste (Good Seasons Italian Dressing mix will do fine, in a pinch) and three-four parts walnut oil, the most important ingredient.
Beverage: Ice water AND/OR a blend of TBD juices and water, probably inclusive of grapefruit, lime, and pomegranate (Thanks be to Trader Joe. You da man!)
Salad was a good palate cleanser (as the Sea Bass was very much on my mind). Naturally I avoided the avocado (given that it makes puke). Ellie would like to point out that there were not three wedges: but one!
Main Course
6 oz Chilean Sea Bass*: steamed, supple, and simple
Substitute, upon request, of oven-roasted rosemary chicken breast (brined 2 hours), broiled filet mignon (rubbed with fresh minced garlic, coarse sea salt, and freshly ground pepper), broiled portabella mushroom, or eggplant korby-aise.
Accompaniments:
Sweet|Crunchy|Orange|Green|Vegetable: roasted, carmelized carrots and zucchini spears along with zucchini spears...and roasted red pepper if'n I'm inspired. (3-4oz)
Crispy|Chewy|Salty|Yellow|Starch: platanos fritos(4-5, 1oz aka tostones)
Sour|Red: blaukraut (2-3 oz)
Sweet|Spicy|Brown: Chutney, made with love by my mom. (.5 ounce, served atop fish)
Garnish: fresh, minced chives and fresh parsley sprigs
Beverages: 2004 Silverado Cabernet Sauvingnon yumyumyum
I was super impressed by the Sea Bass and the accompanied Sauvignon Blanc (not Cab Sav as mentioned) was an excellent match.
In summary Korby clearly excelled in the dinner party cooking stakes.