Garden State Bailliage of The Chaîne des Rôtisseurs

five course dining event

July 26, 2016

Tonight the Garden State Bailliage of The Chaîne des Rôtisseurs enjoyed a sumptuous five course meal with passed hors d’oeuvres, cocktails and wine tasting for a lucky twenty-four of its members.

The hors d’oeuvres included sesame seared tuna with wakame salad and wasabi tobiko, house-smoked trout mousse with pickled beets in a phyllo cup, and scallop lollipops with tomato marmalade, potato pancakes with crème fraiche and American caviar.

The first course included grilled kashmiri shrimp with corn, jalapeño relish, yuca, avocado, lime and cumin. This course was paired with a dry German Riesling.

The second course included seared baby halibut with a vegetable medley (all vegetables grown in the Farmhouse’s “Back Forty” garden) with fire roasted tomato basil vinaigrette. This course was paired with an older California Chardonnay. (Ramey)

The third course included Chef Christine’s spicy Korean style meatballs with scallions and apricot chili glaze, paired with an older Oregon Pinot Noir.

The fourth course included flat iron steak served medium rare, cipollini onions, dandelion greens, bacon lardons and black currant gastrique. This course was paired with an older California cabernet blend. (Quintessa)

The fifth course included a plate of five cheeses, accompanied by classic quince jam, roasted almonds and crostini. These cheeses were Taleggio, an Italian cow’s milk cheese, Hoja Santa, a goat’s milk cheese from the United States, Idiazabal, a sheep’s milk cheese from Spain, and Robiola Bosina, a mixed milk cheese (cow and sheep) from Italy, Bleu d’Auvergne, cow’s milk cheese from France.

After the cheese course was served, Chef Christine joined her newest fans in the Hunterdon Room for a round of applause followed by a round of questions regarding her techniques for perfectly timing the seared meat, and her use of fruit gastriques. Chef Christine’s divulging a few secret ingredients at this special gathering was greatly appreciated by the crowd.