I describe the menu for the night as pan-Asian influenced. It's not really the cuisine of any one particular place, but is more reflective of how the ingredients are arranged at the International Farmers' Market - Thai, Vietnamese, Korean, Japanese, Chinese, etc. all in one section. We had pork satay with fresh vegetable pickles; cold sesame noodles; fried squid, papaya, and frisée salad with spicy-sour dressing; and spice-rubbed chicken with kumquat-lemongrass dressing. The menu called for passion-fruit martinis, but I couldn't find any passion fruit nectar at the International Farmers' Market (IFM, for short). The alternative was papaya pineapple martinis, which after a few batches of sampling the fruit nectar to vodka ratio, I think I finally struck a balance. Of all of the food made so far, I have to highly recommend the salad with spicy-sour dressing - tres bien! Dessert for the evening was a delicious apple pie and "cookies and cream" ice cream.
I have no idea why I planned such a meat-heavy menu, but luckily the salad, noodles, and vegetable pickles were all vegan, so I could accomodate the dietary needs of one of the guests without much effort. I really do try to offer a variety of foods when I design the menu, but just a reminder... if you have specific dietary needs, please let me know. I am happy to accomodate you!

Finally, I'm sorry that I keep forgetting to take pictures of people. I know that's infinitely more interesting than the food, alas.... I'll try harder.
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