Susan Glass' Birthday Dinner: Sunday , September 9th . For this special dinner I came up with so many menu ideas , that I was still undecided that morning what 80% of the dinner was going to be. Besides, Susan had invited Jerome Abustan ( he is an assistant to Tom Colicchio )to join 6 core members of the wine club for the dinner and I was naturally a bit unnerved. Luckily, Jerome checked in with me around 2 PM and after talking with him on the phone my fears vanished because his tone was friendly and he also told me that he would come over early and help if I needed. But enough of this meandering. To summarize, Jerome not only made an exquisite shiso aioli but also helped out in the kitchen a lot, including clearing the table and loading the DW! Reminded me of an old friend of mine from school days who was called Edmund and by evening's end I took to calling him that without realizing it.
And then there was Sujit Sheth. His incredible focus in keeping my kitchen free of clutter and helping in the actual cooking made my job that much easier. Now onto the dinner menu--in spite of a quiescent summer where I did little in the way of cooking/entertaining this turned out to be one of the best I/we have ever conceived for an occasion such as this for Susan's "Eventful/Significant" birthday. The rustiness just was not there thankfully even though I was making "liquid" raviolis for the first time (most actually looked like gnocchi). The picture shown was of the very first one and not a good representation of some better looking specimens that I pulled out later . Impatient photographer! Ways to go before I master this creative idea of Ferran Adria who made his ravioli from peas. I must also credit the recipe for making bacon broth to a fine food blog "Ideas in Food" and the inspiration for the Baby Squid "equilibrium" to Alona Beri in San Sebastian.
A Note on the pictures: I was not paying attention to what was being photographed and the last few plates in fact were photographed before garnishes were added at the last minute (garlic chive flowers and fried Basil leaf for the Tempura Plate, caramelized onions and black olive oil for the veal and onion rings for the sandwich course) so they look drab. Also missing is the dish containing Chicken Tikka on rice cake (called Palappam in Kerala, India) and topped with coconut rice vermicelli which was served as part of the quartet of Amuse G's. Just a case of an impatient photographer.
PS: Due to space restrictions (10 only) we could not invite over half of the wine group so there will be a reprise of some of the more interesting courses as part of an upcoming dinner (when I dont know)

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Amuse Gueulles

Cauliflower Gelee with Caviar, Monkfish Medallion,
Corn Ravioli, Chicken Tikka on a Coconut-Rice Cake (Palappam)

1988 Charbaut Blanc de Blancs Reserve

1998 Dom Perignon

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Breakfast for Dinner (Ham, Eggs, Potatoes and Hold the Toast)

Culatello Ham, Potato Puree, Seven Day Cooked Egg Yolk, and Bacon Broth

1947 Chateau Bouscaut (Graves)

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Shellfish That is Not Farmed

Langoustine a la Plancha, Coon-Stripe Shrimp as Tempura and en Chemise (Tortilla)

1990 Zind Humbrecht Brand Vendage Tardive

1990 Foreau Vouvray Demi Sec

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Susan’s Bete Noir Course

Baby Squid, Langoustine Broth, Bamboo Rice Risotto Cake
and a Pipet of Fagioli e Pasta Liquid

2000 Girardin Mersault Charmes

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Sandwich: Meat, Bread, Mustard, Mayonnaise, Pickle and Tomato

Buffalo Cutlet, Maple Mustard, Wasabi Aioli, Cornichon and Pickled Yellow Pear Tomato

1999 Dujac Gevrey Chambertin Combottes

1999 Courcel Pommard Epenots

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Susan’s Italian Favorites

Veal Tenderloin wrapped in Proscuitto, Baby Arugula, and Pasta (Setaro) w/ Truffle Sauce

2003 Aldo Conterno "IL Favot"

2001 Argiano Solengo

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A Selection of Cheeses

Selles-s-Cher (Goat), Bitto (Goat and Sheep) and Petit Basque (Sheep)

1986 Gruard Larose

1999 Valdicava "Madonna del Piano" Brunnello de Montalcino

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Dessert

Chocolate Cake by Don Fujihira and Lemon Verbena Ice Cream

1993 d'Yquem