Monsieur E did another trial run of his 5 course meal he "donated" to the UH College of Arts and Sciences Alumni Association annual fundraiser. Okay, I didn't really get the original message that this was another trial run so I also brought a couple of dishes with us...
E did procure some Ni'ihau raised eland - the loin - so he sous vide the steaks following the cooking instructions for venison (since eland look like large, horned horses... kinda like elk) which called for 130 degrees for 24 hours...
We started as usual with some bubbly, in this case a Faire la Fete Cramant Brut Rose...
For the first course, Hamachi, Otoro and Salmon sashimi on house cured cucmber namasu. ikura and wasabi creme and sweet totmatoes...
With a 2002 Matrot Mersault-Charmes...
We then progressed to the sous vide eland with sweet potato puree, roasted cherry tomatoes and sour cherry compote...
Of course this required more vino so we uncorked a 2000 Chapoutier La Sizeranne hermitage...
And a 2005 Nickel and Nickel Martin Stelling Vineyard Cabernet Sauvignon...
I then served my courses (no photos) of a Lechon Asado (roasted at 300 degrees for 5 hours) along side a "lazy man's" dolmas or rice cooked with ground lamb, assorted spices and chopped grape leaves and spinach...
Of course, this demanded more vino so we uncorked a Lewis Alec's Blend and a 2012 Bounty Hunter Cabernet Sauvignon...
Which we also sampled with E's roasted pork shoulder on polenta...
With one final red, a 2014 Saint-Joseph...
Then the dessert course - a lemon crunch cake...
Served with a 2001 Chateau de Rayne...
Once again, another great meal with good friends... Can't wait for the "next" trial dinner...
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