Reserve Dinner: Valentines Edition

This month's reserve dinner held by chef Jeremy Derango was all about the perfect parings of food.  Each course had ingredients that would complement each other much like a great marriage.  We had a great turnout with residents and ended with everyone extremely happy and ready for our next dinner.  A special thanks to my team Katie Kunkel, Liz Blume and Niki Beckus for making the night extra special. 

Fried blue Point Oysters

Whipped potatoes, crispy oysters, baby arugula, lemon shallot sauce, chive

Cold smoked Shrimp Salad

Poached shrimp, roasted peppers, frisee lettuce, endive coralline, whole grain mustard, soft poached egg, marinated tomatoes

Meyer lemon & Basil Granite

(intermezzo)

Pistachio Stuffed Chicken Thigh

Bacon, sausage, sherry sauce, celery root puree, pistachios, wilted greens

Chocolate & Nuts

Peanut butter mousse, chocolate tart, peanut powder, raspberries, chocolate mint

Jeremy Derango | Executive Chef | Villa St. Benedict