Last month we decided to embrace German cuisine in a more formal manner through our monthly reserve dinner. Chef Benny Cheung and I collaborated on the menu by elevating some of the favorites. We staged the private dining room so at least one component of each course could be prepared in exhibition style and all dishes were plated in front of our twelve guests.
The first course: Pan roasted rainbow trout with cucumber -dill salad
Second: Cheese and beer soup with pumpernickel croutons, grilled sausage skewer and chive foam
Third: Pretzel crusted pork tenderloin with beet puree and German mustard cream sauce
Fourth: Sauerbraten with a potato cake and white asparagus
Fifth: Cashew nut battered Cambazola with dried fruit
Sixth: Homemade pear tart with vanilla bean whipped cream and cherry flambé
The DDS Denise Ellis paired German wines with the meal.
The event was a success and next month we will be preparing a menu from a State Dinner served at the White House.
Christopher Moore
System Executive Chef-
Presbyterian Homes