For about a year now, we've been doing various Lunch Lectures at Stella. The most recent was a four part series on French regional cooking. We construct a multi-course tasting menu paired with wine, and I give commentary on the food and do some demonstrations. The whole idea is to give attendees a solid overview of various techniques and approaches, while feeding them delicious food and wine.
This Saturday, we did our final lunch in the French series, drawing our inspiration from Provence. Because executing the lunch for 26 people was my priority, I could only take pictures with my iPhone, but I thought the SCS community may still find these interesting.
First Course - Ahi Niçoise
ahi sashimi, haricoverts & boquerone emulsion, confit tomato, olive tapenade, saffron poached baby potatoes, berbere spice
Second Course - Mussels
mussels in sea bass veloute, garlic, shallots, tomato concasse, fresh herbs
Third Course - Branzino
crispy skin branzino, garlic roasted zucchini, baby tomatoes, sauted mushrooms, jus de poulette
Fourth Course - Squab
pan roasted squab breast, arugula with walnut oil and moscato vinegar, bing cherries, glazed almonds, goat cheese, vanilla spiced squab jus
Intermezzo
cucumber-mint sorbet, volpaia olive oil, maldon sea salt
Dessert
sauterne poached peach tart, pastry cream, spiced butterscotch, chantilly
Mignardises
miniature strawberry cheese cake; black berry pate de fruit