On Friday evening, we celebrated the Foundress' Feast for the matriculations 1995 to 1997. Twice each year, we invite alumni back to remember MARY DE ST POL, Countess of Pembroke who founded the College in 1347.
Prior to dinner there was a service in chapel, followed by a Champagne drinks reception on the lawn of Old Court.
We began the feast with a chilled verrine of smoked halibut with lemon, tomato and spring scallions. This refreshing starter comes from Terrines and Verrines by Franck Pontais.
Chefs Shane, Ioana and Sara prepare the starter
Vegetarians were served a red pepper and tomato tian
Following the verrine, we served roast fillet of beef with spinach risotto, white asparagus and spring onions. We cooked the beef sous vide at 60 C for three and a half hours. White asparagus, known as spargel, is cultivated by denying the plants light while they are being grown. Less bitter than the green variety, it is very popular in Europe. We cooked the asparagus sous vide with milk, sugar and salt, before finishing with butter.
Chef Adam slicing the fillet of beef minutes before service
Vegetarians were served smoked tofu and pak choi pancakes.
For the sweet we chose a beautiful strawberries and cream recipe from Pier by Greg Doyle. White chocolate sponge is served along side plum wine jelly, strawberry ice cream, fresh strawberries with sumac and crip tuille pastry. We served this earlier in the year on Valentines Day to rave reviews.
Mass production!
Following the sweet, we chose a savoury recipe from the French Laundry Cookbook. We decided on Pecorino Toscano with sweet peppers, reduced balsamic, arugula coulis, rocket salad and baguette.
Following the cheese course we asked guests to clear the hall while we relayed for dessert. Dessert consisted of fresh fruit, petit fours, coffee, port wine and claret.
The dinner ends with the Master offering a loyal toast, and a toast to The Foundress'.
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