But I think that Iron Chef has altered my taste perceptions. Could you toss some crab brains or fish innards in there somewhere?
“Fukui-san!”
“Take it, Ota!”
So, if I wanna be all snooty and stuff, can I call myself “Haricot Vert?”
But seriously, the menu sounds divine!
It sounds like a well thought out meal, but I don’t care that much about lobster, and dislike salmon (One of the few fish I actively dislike actually) Still, the prime rib sounds yummy (Easy on the horseradish though please?) and I’m so far 50/50 on squash soups…And I will start with the tart thank you. 
Wow, thanks you guys! I’m loving this feedback–I mean, if I’m going to develop menus in my future career, I need to know what my potential customers think!
Kat: I’ve got a long while before I’m opening my own place, but… I know I’ll have a place in Southern California and, of course, all Dopers would be invited for the grand opening.
Drain Bead: I’m flattered by the marriage proposal, but considering the only state that would marry us is Vermont and that we’d have quite a bit of explaining to do to Satan… Well, it’s highly unlikely that I’d mess with the Prince of Darkness.
**waterj2:**To answer your question about 7-course meals:
Your average seven-course meal runs like this:
- amusé: a small, 1 to 2 bite item like a canape that is a gift from the chef.
- appetizer/soup
- fish/fowl course
- Intermezzo–also known as a sorbet course–done to cleanse the palate
- Entreé–the main course
- Dessert
- Mignardise: like the amusé, but this time, it’s from the pastry chef–a chocolate truffle, a petit four, or some candied fruit, usually served with your coffee service.
screech-owl: On the wilted spinach… it’s fresh spinach that’s pan-wilted. Or, better said, it’s quickly sautéed (just long enough to wilt) with a little olive oil & shallots.
Really, thanks for all the positive feedback on this–it’s a perfect ego boost when I needed it most!
Try to locate it near a nice hotel, if possible. I’ll start setting aside money for airfare and hotel today. (That’ll be the furthest-in-advance planned Dopefest, I think.)
Excellent menu!
Now I’m REALLY hungry.
hmmm… now do I order a peperoni and canadian bacon pizza or a vegetarian?
quote:
Originally posted by Feynn
Haricots Vert = green beans
Green Bean, I think you would have to be French to use haricots verts. Or be multiple Green BeanS.
I’m terribly sorry JavaMaven, but my appetite is the most solidly blue-collar part of me. With the exception of the Pepper-crusted ribs, I’d have to join the others at KFC.
My tongue has got a hard on.
Now what do I do with it.
Every thing sounds perfect.
Spamdammit Maven, that menu sounds good enough to eat! I’m talking about the printed paper, of course. I tried licking the screen but it didn’t work. Thankfully, I just awoke from a nap after a stupendous Dim Sum meal, or you’d hear my tummy grumbling from where you are. Please refer to the comments below.
Wild Mushroom & Lobster Beggar’s Purse
Wyder’s Dry Pear Cider
[li]The pear cider tends to be a bit sweet. (Personally, I prefer the peach flavor.) I would be sure to serve it very cold and use thick glasses that are well chilled. I trust that by “Beggars Purse” you are referring to a “Sacatini” sort of envelope. I would macerate the lobster shells and knuckles to create a powerful reduction (with a hint of wine or dry sherry) for inside the purse. A lobster tail medallion crowned with a single mushroom cap (morel?), such that a cross section would reveal the two of them in a neat stack.[/li]Roasted Butternut Squash Soup
Portland Brewing Zig Zag River Lager
[li]Although a difficult proposition, I would serve the soup in a half shell of the squash. If there were some way to leave some of the flesh in the shell and steam it with herbs, hollow side down, so that a last 1/2" or so of the interior could be eaten along with the soup. (The trick would be to avoid having the shell “wilt” too much for use as a bowl.) You would have to use entirely separate squashes for the “soup bowls” but they would provide a rustic sort of harvest-time counterpoint to your splendid Autumn menu. As to the beer, gimme a lager any time of day or night. Some tall Pilsener glasses to show the color coordination with the soup would be visually pleasing.[/li]Herb-Crusted Salmon with Sweet Corn Cake, Wilted Spinach and Balsamic Reduction
Acme Pale Ale
[li]Shopeg corn I presume, or perhaps a good white corn? Yellow corn will provide a better color offset, but Shopeg corn kicks @ss! I would use a little parsley or whathaveyou, to pump up the color in the corncake (minced red pepper maybe?). Have you considered painting the plate with the balsamic reduction (at least the region where the spinach is)? A technique that I learned from a friend who worked at Chez Panisse is to take the salmon filet and place it on a waxed paper covered cutting board. Take another waxed paper covered cutting board and whack the filet just once. You will compress it by ~1/4 of its thickness. This disconnects the tissues just enough that (when poached) it becomes unbelievably tender. This might work for your preparation as well, as it would allow the meat to become better perfumed by the herbs. I would try this out long before the big day to gauge its efficacy. The Pale Ale should work particularly well with its sweet top notes.[/li]Pomegranate Ice
Garnished with a candied mint leaf or violet perhaps?
Pepper-Crusted Prime Rib with Horseradish Mashed Potatoes and Haricot Verts
Newport Brewing Co. Bisbee’s Bitter
[li]I think a five color peppercorn set would be just divine and add a more varied visual element. I trust you will be using freshly grated horseradish (that stuff can get away from you rather quickly, so beware!). You may want to consider a hint of ground white pepper in the mashed potatoes. It is one of my great secrets. There is the remote chance of a conflict with the horseradish though. A crown cut roasted tomato as a garnish on the plate might also liven things up visually. Perhaps some fresh dill in the beans? (Just a thought.)[/li]**Dark Chocolate & Hazelnut Tart with Orange Sauce
Red Hook Double Black Stout **
[li]At least you didn’t go all frou-frou on us and try for a chocolate stout (retch!). Perhaps some candied orange zest in there somewhere? Perhaps some plate painting with the orange sauce? To bad Italian blood oranges or Clementine tangerines are not available yet. The raspberry top notes of the blood oranges would be superb.[/li]**Candied Figs & Pecans **
[li]An interesting combination that should stand up to whatever beers are being finished by whomever.[/li]All in all, a very satisfactory menu. I especially applaud you for the originality of pairing up the beers. You may wish to consult with the various brewmeisters about the exact serving temperatures for each beer. They are usually very specific and will promote the maximum nose of each brew.
I will leave you with an anecdote about James Beard. Early in his career he was hired to cater a very hoity-toity (and it’s not often that I use that word Jeeves) Long Island outdoor affair. He served, what I am sure were, very fine hot dogs and hamburgers and received a standing ovation from the guests. So, hurrah to you, for your gutsy move with the beer pairings. I’m confident it will be a smashing success!
Best Wishes,
Chris