I was recently lucky enough to have my good friend Aaron, cook me, Meredith and Matt one of the finest meals I have ever had. He prepared for 2 days and presented us with a beautiful, delicious and well balanced culinary experience like no other. The courses were influenced by previous meals and experiences we’ve shared. They say cooking with love is a key ingredient, and this came through in every bite.
I did my best to capture the main ingredients he used in each dish, though the depth of flavor in his sauces, marinades and ingredient combinations are not given any justice. Here’s a summary of what he created:
*Click on the images to see a larger version. They came out a bit grainy since they were taken in a candlelit room.
[on the left] Tuna tartare mixed with strawberries and jalapeños. Served on an olive oil toasted baguette with Sriracha aioli and orange zest[on the right] Salmon tartare tossed in a light dijon dill aioli with cucumber and chives; served on an olive oil toasted baguette, topped with lemon zest
Oyster served on a bed of seaweed and chilled rocks with a fresh pressed green apple and shallot mignonette poured atop
Spinach and dandelion salad in a hearty avocado dressing. Topped with apricot, red pepper, bacon and shrimp
Cucumber, honeydew, mint, basil and lime palette cleanser with marinated aloe chunk
Dark forest mushroom, broccoli and aged cheddar filled pastry puff with a sweet pea sauce
Portuguese-inspired spicy tomato coconut soup with large shell noodles, red beans, bay scallops, lump shrimp, and fresh steamed clams
Prosciutto wrapped fig stuffed with feta, baked and served with a side of fresh watermelon jam
Parsnip and potato mash with seared polenta, pulled baby back ribs, super sweet corn and 24hr pickles
Watermelon mojito bite with a strawberry/watermelon chaser
Truffles three ways – blueberry chocolate, mojito and lime chocolate, and milk chocolate with vanilla pudding