Chef Dave Nelson and his wife, Pam, treated us to one of the best and certainly most fun dinners on the road. But, I must say every time we meet up with old cooking forum friends from Chef2Chef, it is always an Event!!
So, sit down with a glass of wine and put your feet up – because I took notes and pictures of almost every step of our dinner.
Here’s our menu:
1st course –
Hazelnut-Crusted Foie Gras with Plums and Sunflower Honey – from the book, “Foie Gras: A Passion” by Michael A. Ginor – can you imagine an entire ‘thick’ book of ideas for using Foie Gras??
2 oz. pkg. makes for a trouble-free portioned start to working with the Foie Gras. Chef Dave is a Rep for Harvest Specialty Foods (exotic meats) and this is one of his products.
Foie Gras – quickly browned on each side and slipped in a ‘screaming hot’ oven for another 30 seconds and ready to go.
Micro Greens topped with honey sautéed plums, foie gras and toasted hazelnuts and served with Raisin Toast points – everything just worked together.
It tasted as good as the plated dish looked.
2nd course –
Seared Duck with sautéed vegetables (bell peppers, mushrooms, onions) – drizzled with Duck demi-glace/5 pepper jelly sauce (a jelly made by Pam). This was my favorite of the night! P.S. almost forgot to mention – the duck was a dry-aged product his company is testing and working with – it’s great!
Can’t get much better cook on a duck breast.
Must admit I did a little licking of the plate on the way to the kitchen….. Pam’s 5 pepper jelly with the Duck demi-glace was outstanding.
3rd course –
Elote – a chip topper of caramelized grilled con tossed with a mayo-chicken stock sauce and served with Mexican chips. From the restaurant’s, Elote Café, cookbook, by Chef Jeff Smedstad, of Sedona, AZ
4th course –
Austrailian Wagyu Street Taco with homemade tortillas
Loved the combination of these flavors. Dave rubbed the ‘Tomahawk’ with a little of his Naughty Nelly’s spice rub then smoked to a beautiful medium rare piece of goodness! Pam made tortillas to hold all the goodies of the taco and also the refried black beans served along with Mexican rice. I could have eaten a dozen of these if I had not gorged myself on the previous 3 courses….. have to include every picture I took of tise beautiful hunk of meat which I’d never met in person before!!
And, we couldn’t quit here…
5th course –
Pam made the most luscious creamy Lemon Crème topped with a Blackberry sauce which I could not even finish I was so darn full – but Roy Richard had no problem finishing it off for me. That man always has my back when it comes to food, bless his heart!
I wish we could go back and relive the entire evening….