Last night's Formal Hall was partly in celebration of Tom Michaelis' Birthday (our food and bar rep). Tom requested the unusal starter of roasted butternut squash soup with Roquefort ice cream (pacotized of course!). I was not there last night to taste it so any feedback would be useful.
To follow the soup we picked a stunning little number from our new Terrines and Verrines cookbook- Ratatouille in Sauternes Gelee. This is a spectacular little intermezzo served in a shot glass and garnished with dried tomato-looks fantastic!
After the gelle came the evenings main event-surf and Turf, or more specifically:
Crisp Belly of Pork with Surf Clams
pumpkin puree, pak choi and rosti potato
To finish a lovely evening of celebration we served:
chocolate Creme Brulee
Yogurt sorbet and financier cake
We hope that Tom and everyone else enjoyed last night's dinner.
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