On November 21st, The Moorings hosted their Chef
Reserve dinner. Eight residents and two guests
signed up and were waiting for Chef Silas Pinto and Chef Jason Madel created
for them. There were five courses; each
course was paired with wine. The evening
started off with a sweet bonus treat.
Sweet Bonus Treat- Pumpkin Pie Martini
1ST
COURSE
HOMEMADE
PUMPKIN AND GOAT CHEESE GNOOCHI SAUTEED IN CINNAMON SAGE BUTTER, AUTUMN SPICED
CREAM, CRISPY PANCETTA
OYSTER
BAY SAUVIGNON BLANC 2013, NEW ZEALAND
2ND
COURSE
CRISPY
SEARED DUCK BREAST, ROASTED SPAGHETTI SQUASH, BUTTERED BRUSSEL SPROUTS AND
BLACK CURRANT GASTRIQUE
GRAFFIGNA
MALBEC RESERVE 2011, ARGENTINA
3RD
COURSE
HORSERADISH
TRUFFLE CRUSTED TENDERLOIN MEDALLION, PARSNIP & SUNCHOKE PUREE, BABY
ZUCCHINI AND BURGUNDY DEMI-GLACE
NAPA
CELLARS CABERNET SAUVIGNON 2010, CALIFORNIA
4TH
COURSE
FRIED
SOFT-RIPENED BRIE WITH CRANBERRY-APPLE CHUTNEY AND SPICED PUMPKIN TOAST
SANDEMAN
FOUNDERS RESERVE PORTO, PORTUGAL
5TH
COURSE
CHOCOLATE
COCONUT PUDDING CAKE, PUMPKIN ICE CREAM AND CARAMEL
ANEW
REISLING 2012, WASHINGTON STATE
The Residents told Chef Silas and Chef Jason this has been the
best and how much fun they all are having.
Next month our Chefs Reserve Dinner will revolve around a Classic
Victorian Christmas Menu. I am happy to
say that we are already fully booked with sixteen residents.