On Mar 1, 12:23 pm, wrote:

> I'm impressed!!! The menu sounds fantastic. Could you write out a
> step by step game plan?

Well, a general plan.

I created a menu, shopped for whatever ingredients I didn't already
have on hand, and made things ahead of time that required it (e.g.
curing the salmon takes 2 days). Then I thought through the prep
steps for everything and *wrote down* all of the things I could do
that didn't need to be done right at dinner time and attacked them
during the day in more or less random order, e.g. built the trifle,
started the bread, peeled the potatoes and left them in a pan of cold
water early on, cut up salad veggies and made the sauces. Late in the
day, I did as much of the assembly as possible before the guests
arrived, stashing the appetizer, salad, etc. in my "walkin-in"
refrigerator (also known as my unheated attached barn :-) ). Then,
right before dinner, baked the bread, cooked the potatoes and
asparagus, and kept them warm. Net result was that all I really had
to do right *at* dinnertime was cook the chicken, make the pan sauce
and plate it.

> I am glad to read that someone else likes to serve it resto style. No
> wasting time to put food in a serving bowl, then play pass-me-the-grub
> game while it cools off. I bet your guests were pleased as punch to
> have this meal.

Well, they *said* they were :-)

> Anything you'd do differently?

Not much. Procedurally, I might have seared the chicken breasts and
kept them warm in the oven prior to bake-finishing them so I could
have gotten a head start on the reduction sauce. Other than that, my
only self-complaints were recipe-related: the mashed potatoes could
have used a bit more roasted garlic (2 bulbs worth instead of 1 in ~3
pounds of potatoes would have been better), and the wasabi aioli
wasn't as sharp or as noticeable as I'd hoped, even though I had a
small pile of wasabi powder in the mix <shrug>

The vodka versus gravlax thing worked well and the minor theme of
fruit running through the courses also worked well. The trifle was a
big hit, being a shot of summer in the gray depths of late winter here
(even if all the fruit was from South America - no localvore I! :-) )

> Mind if I copycat your dinner?

By all means feel free to do so.

My original plan was to have a classic duck with cherry sauce for the
entree, but I didn't find any duck that I liked. Another option would
have been seared yellowfin tuna with a mandarin orange and sesame
glaze/sauce and the aioli, but I had just had that last weekend at a
restaurant on a getaway weekend trip with my wife so didn't want to
have it again so soon. Plus I had one guest who hates fish,
particularly raw fish (like the inside of properly prepared seared
tuna steaks). I digress, but those are two alternates you could try
that appeal to me.

--
Silvar Beitel
(very occasional poster)