Chef Jeff Radcliffe-Nelson joined us and prepared a beautiful menu.
The menu was to start with Anti-Pasta Skewers, but the Red Hatter's insisted that he start with dessert and work his way back!
Actually, the Strawberry Zangeray cake did need to set up before being served so some time was spent getting this ready at the start of the night. Now, onto the skewers! The bread was toasted....
and fresh basil was separated from the stems. Thanks Jane.
Mozzarella and fresh tomato and the basil were aligned and skewered, and heated quickly to soften the cheese a little bit. Then they were plated.
and enjoyed!
It was off to the Fennel Orange and Arugula Salad. What a great combination of flavors!
Did I mention that they really enjoyed starting the meal with dessert preparation?
The crew looks on and has a healthy dose of banter going on throughout the evening.
The next dish is the Baked Butter Pecan Rockfish with Lemon Butter Cream and Buerre Blanc. Fresh ingredients were needed for the veggies.
Chef Jeff explained the properties of the Buerre Blanc sauce.
The potatoes were mashed and then put into a pastry bag and fluted onto the baking tray, and baked.
When ready, they are topped with the roasted vegetables. You could stop right there for the meal...
but the assembly continued with the placement of baked rockfish on top along with the Buerre Blanc sauce, with a toasted pecan topping, a beautiful blend of sweet and savory.
Photos of the Strawberry Zangeray were not available as the dessert disappeared before I could get a good photo!
Thanks to Chef Jeff and also the Red Hatter's. We all had a night to remember.
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