Hogwart's Classes Chef's Table

Once again everyone did a spectacular job.  Such creativity, such inspiration, such flavors.  There were no F grades, everyone clearly earned their A’s

So let’s go through our magical meal.

Pam started schooling us right by actually creating a classroom experience for us to learn Transfiguration.  And she did it with our Aperitif—a color changing cocktail.  First she gave us our vodka and special ingredient (red cabbage juice) which appeared to be a nice purple color.  Then we emptied the magic powder from our foil packets (backing soda) which made the drink become a richer and darker purple, almost bluish.  But then came the final touch.  And when lemon juice was added the drink instantly became a bright and inviting pink color.  Oh yes, and it was delicious.

Michelle’s Divination appetizer was also an experience.  One the popular forms of divination was the Chinese practice of reading the solidifying mystical shapes of egg whites dropped in boiling water.  (Pam read the symbols that appeared and divined that each of us had some sort of travel coming up soon, and would result in profit. 
So inspired by the egg, Michelle made mini-quiches with spinach cheese tomato and herbs and a stick of Chinese sausage—representing the Chinese divination sticks that are also used.  (By the way, Pam had those, too, so we each picked one to add to our fortune).

Pauline is apparently the new Defense Against the Dark Arts teacher, and she thought long and hard about what kind of soup would best represent preventing spells and hexes and bad magic.  The answer seemed obvious when she looked for foods that have a reputation of doing just that.  In this case, sage and garlic—known to have many cleansing and medicinal benefits.  Add that to a “feel-good” butternut squash soup and you have a satisfying dish.

Lawrence followed up with a show of his own.  First he demonstrated his Alchemy by pouring a tasty mescal tequila over the filet, then lighting it aflame.  After it cooked completely, we were called back in to witness the transformation of a delicious dish, the fish covered with strips of sweet peppers as well as hot poblanos.

Then it was time to visit Scandinavia where we learned about rune stones.  First Ben offered everyone to choose from their basket of “magic wand” breadsticks—each one different.  The dough being a tasty and traditional Finnish bread with cardamom.  Since Swedish meatballs are a popular dish, Ben too all the flavorful ingredients (including spices like nutmeg, cardamom, allspice and clove) that would normally make up the meatball—minus the meat—and made pancake platforms upon which filet mignon slices were placed (after dusted in the spice mix and pan fried in Finnish butter).  On top was placed a rectangle of puff pastry upon which was drawn with lingonberry jam each of the Chef’s first initial in the Rune alphabet.  When they were served, each Chef also got the interpretation read of what their letter/rune stone means. 
The dish was also garnished with little “stones” of pickled cucumber, another traditional Scandinavian dish.

And if that wasn’t enough, John dazzled us with not only his Dessert, but a little lecture on the History of Magic—specifically the story of “Bertie and Battie” and the early days of Hogwarts.  Turns out that in the story Bertie made cauldron cakes.  So John followed her example and presented us with rich and moist chocolate cupcakes shaped like little cauldrons, with pistachio mousse filling.  And a slice of treacle torte on the side.

We were all delighted.

But we couldn’t quite break the spell and Pam had added one last treat—the after dinner drink.  A close representation of the legendary “Butter Beer” soda with a shot of dark rum and a small scoop of vanilla ice cream and we were all under a spell of “satiatium”

First, Jennifer delighted us with her Pre-Dinner Drink of home infused cucumber gin blended with homemade lemonade.  An unlikely pairing that worked so deliciously.

And Pam had gotten wind of the gin which helped inspire her simple, yet highly traditional and very balanced and tasty hors d' oeuvres.  Homemade oat crackers with a perfect slice of cucumber and a piped swirl of cream cheese topped with caviar (one of a few “firsts” for some of our chefs, who now like caviar.)

Kathleen Dooley continued the traditional flavor with an authentic Yorkshire pudding.   Tender slices of beef perched atop a succulent eggy pastry filled with horseradish cream.

Next up, the soup course.  John’s presentation of his creamed carrot and celery soup, speckled with shaved carrot and celery and dried basil, and a side of his soft and flavorful homemade rye bread.  Yum.

Suzy provided another first for many as she presented her delicately cooked sweetbreads.  When done poorly, these are not tasty.  But when done well, these can be heavenly.   These were perfectly divine.  Tender, full of flavor and covered with a perfect blend of capers, lemon juice and wine sauce on a bed of fresh spinach leaves.

Gail announced that “Releve” (her part of the meal) means “joint of meat” so she took on creating a rack of lamb (another first for the CT)

Served with a mushroom pilaf.  Despite a little glitch with the thermometer, the lamb turned out tender and tasty, forcing many of the lovely “ladies” to take off their gloves to gnaw on the bone and suck up the juices.

My roast course was generously provided by my neighbor Glen, who had hunted back in November and had trimmed his own deer, giving us two cuts of loin that are the most tasty and high priced cut of meat.  The marinated medallions were served with a Darjeeling tea sauce and a red wine and juniper sauce.  Also with a side of wild mushrooms and sage and a fan of sliced apples with a pomegranate orange wine reduction.

As we know, Michelle doesn’t do thing simple.  She gets a part of the meal called “Entrement” which is the transition from dinner to dessert.  So she provided two parts of her dish.

The first part was Broiled Cauliflower with béchamel sauce and cranberry cheese, sharing the plate with a custard tart and a cheesecake filled tart.  Both tarts were flaky and delicious.

But there was more.  And her palate cleanser of granny apples soaked in honey and calvados sorbet was the perfect way to end the meal.

Or rather, to begin dessert.

Steve placed in the center of the table a glorious Trifle.  Three layers of pound cake, frango choco raspberry liquor, cheesecake custard, a dusting of dark coco powder, blackberries and raspberries and then whipped cream.  Three layers,  mind you.  And to top it all off, it was garnished with a beautiful red rose.

Seconds (and perhaps even thirds) were had by many.

But of course we couldn’t end it at that.  There was also a second dessert from our second newcomer Shawn Dooley (no relation).  His contribution was a surprisingly moist and light bread pudding (which are typically dry and heavy).  Perhaps it was the bourbon that aided that, along with apples,  cinnamon and a cranberry custard, topped with a lovely whiskey and orange sauce.

And they had also brought along a sumptuous bottle of port that they shared with us.

The perfect ending to a perfect dinner.

(In fact, thanks to our resident Somilier Steve, and his new partner in wine, Kathleen, we had a different—and perfectly paired—bottle of wine with each dish.  Thank goodness the portions of everything was small.)

Everyone brought their A game.  Everyone raised to the challenge and brought delicious food, presented beautifully and tied in with the theme.