Last week at Westminster Place we hosted the "Incognito Dinner". The menu was my interpretation of a 1920's dinner party.
First course
Second course
Green Goddess- Iceberg wedge, lobster-corn salad, basil-mint green goddess
Third course
Dry Aged Chicago Strip Steak- Sea salt dusted center cut strip steak, red onion and stone ground mustard dip, Pommes Pont Neuf with white truffle oil
Fourth course
Strawberry Trifle- Strawberries, vanilla bean custard, pound cake, whipped cream
Legend has it that clams casino was developed in a little casino in Rhode Island in 1917. I chose to use the accepted ingredients and change them slightly with the addition of saffron. Spices were being introduced in the 1920's and the wealthy would like to show off their spices.
It is accepted that green goddess dressing was created at the Palace Hotel in San Francisco in 1923 by Chef Philip Roemer who wanted to pay tribute to actor George Arliss and his hit play the "Green Goddess". Ingredients have changed over time with the addition of avocado and other herbs.
The dry aged beef is hung for 28 days at near freezing temperatures with circulating air to develop enzymes that naturally tenderize the beef and intensify the flavor. I would describe it as beef laced with foie gras and a hint of Stilton. It's delicious.
Christopher Moore
System Executive Chef-
Presbyterian Homes
Westminster Place