Chef Pagoda’s “10 Course” Meal IV

Aaron did it again! This time heavily influenced by classic French cuisine, New Orleans flavors & possibly the Jabberwocky. No one really knows exactly what drives him or precisely where his ideas come from, but we’re more than happy to experience the meal he puts so much love and thought into.

With the theme of classic French cuisine came imagery of bread served on thick cutting boards, entrées in heavy copper skillets & wine served in chalices. This theme was seen by the family-style serving of dishes and the rustic look and feel of the food and dinnerware. The end result was a symphony of flavor that soared through every bite.

Take a look!

Celebratory Champagne Toast

Fresh pressed pear, green apple, cucumber, lime, basil, mint, and champagne.

Celebratory Champagne Toast

Summer Cod Salad with Crustini

Avocado and red onion base, kiwi, pear, nectarine middle (marinated in fresh squeezed orange juice), lemon poached cod flakes with olive oil crustini.

Summer Cod Salad with Crustini

Garden Oyster Shooter

Spicy assorted pepper mignonette with lemon juice, minced cucumber, tomato, shallot, raw Irish Point oyster.

Garden Oyster Shooter<

Snow Crab in Mango Sauce

Served over seaweed pesto & topped with spicy chili oil panko.

Snow Crab in Mango Sauce

Red Plum Refresher

Mixed with elderflower liquor.

Red Plum Refresher

Forgot to take this photo, so here’s one of me and Aaron bartending a party

Brown Butter Seared Scallops

Served on curried green lentils over artichoke heart meat.

Brown Butter Seared Scallops

Bourbon Cocktail

Eagle Rare Bourbon, sweet vermouth, rhubarb bitters, Grand Marnier, fresh orange juice (cherry garnish).

Bourbon Cocktail

Garlic Spinach Puff Pastry

Topped with brie, fig, shitakes, almonds and tarragon.

Garlic Spinach Puff Pastry

Mexican Cheese Soup

Corn purée with smoked gouda with chive and jalapeno mince.

Mexican Cheese Soup

Vegetarian Clams Casino with Sherry

Oyster mushrooms, celery, carrot, vidalia onion mince with creamed spinach, bacon, sherry sauce, buttery panko crumb.

Vegetarian Clams Casino with Sherry

Bayou Étouffée

With shrimp and corn bread cupcake topped with avocado whhhip.

Bayou Étouffée

Sweet Potato Gnocchi

With brown butter sage, garlic ricotta and asparagus.

Sweet Potato Gnocchi

Asiago Carbonara Haluski

With salmon meat, crispy salmon skin, and spicy roasted brussel sprouts.

Asiago Carbonara Haluski

Spanish Pork Medallion over Plantain Mash

With salsa verde rim, goat cheese, pecan crumb, and mole sauce

Spanish Pork Medallion over Plantain Mash

Boeuf Bourguignon and Roasted Root Vegetables

Topped with Turnip Purée.

Boeuf Bourguignon and Roasted Root Vegetables


Blueberry, Lemon, Vanilla, Mint Sip

Blueberry, Lemon, Vanilla, Mint Sip


Chocolate Truffle

Chocolate Truffle


Pistachio Ice Cream with 20 Layer Mocha Crepe Cake

Pistachio Ice Cream with 20 Layer Mocha Crepe Cake




Thank you Aaron, can’t wait for next year!

1 Comments

  1. Joe Pagoda

    Thanks again for posting the 2016 10 Course Todd. The pics are great, almost feel like we were there. Enjoy your captions as well. I heard everyone had a great time. And a BIG THANKYOU to you for helping out again. You two put on quite a food show when you get together. All the best.
    Mr. P.
    PS Love the website.

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