Chef Reserve Dinner at The Moorings



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.