Last night marked the end of the Nihon summer course programme for 2010. After four weeks of wonderful Pembroke food, our Japanese friends are returning home;-)For their last meal, we served a starter of beef tomato and mozzarella cheese, topped with peppered strawberries, and garnished with reduced balsamic. The combination of strawberry and tomato reminds me of my favourite saying, "Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad"
For the main course, we served shortloin of pork marinated with sage and garlic, and wrapped in Parma ham. With the pork we served small diced fried potatoes and a cassoulet of Italian beans.
Dessert was a recipe from the great French pastry chef, Pierre Herme. Gourmandise, a sweet consisting of pineapple, tapioca, coconuts and red currants, provided a sweet ending to last night's meal, and hopefully left a lasting impression of the great food from our kitchens!