FRC: Menu for an underground dinner. Last night I helped a friend serve a 9-course dinner

J

joe

Well-known member
of small plates called "Amuse Bouche." It was put on by two ladies who love to cook and wanted to raise a little money. They do it every year. Friends and friends of friends came, paid $50 for the meal, brought their own wine, and really enjoyed themselves. The setting was a borrowed artist's loft in The Brewery, an actual beer brewery in downtown L.A. that has been converted into an art colony.

The space was a little cramped once a table for 25 was set up. It was sweltering hot, and the air conditioner didn't help much and kept tripping the circuit breakers. We spent a lot of time positioning fans. The tiny kitchen was upstairs and the cooks had to work with the smallest range I've ever seen. They brought in a 3-burner propane stove which was unfortunately positioned right under a smoke alarm, which kept going off when they seared the lamb. But it was a blast, and the guests were so easy going and happy to be there.

It was nice to show up empty-handed and just serve instead of cook for a change. (And it was a nice distraction from our recent loss, even though I woke up wanting to send Randi a blow-by-blow of the dinner.)

Here is the menu, as best as I can remember. I may have to correct it once my friend Gabrielle recovers enough to send me a written version:

Fresh Raspberry Mojitos

Crisp Sauteed Mozzarella Cheese, topped with a roasted baby zucchini with blossom

Chilled Cream of Sorrel Soup

Salmon Kibbeh, with labneh and herb salad

Zesty Lemon Shrimp, with garden tomatoes

Chickpea and Celery-root Salad, served over hummus and topped with roasted sliced celery root

Potato and leek filo squares

Herb-marinated Rack of lamb with Cauliflower purree and Ancho Romanesco Relish, topped with Gremolata

7-Layer Salad: Baba Ganoug, Artichoke Hearts, Roasted Peppers, Haricot Verts, Wax Beans, Baby Greens, and Gazpacho. With Balsamic Glaze.

Roasted Peaches, topped with Peach Fool and Shaved Toasted Almonds.

Bon Appetit!

 
Oh My, wonderful menu!! love description of equipment, we could trade kitchen war stories!

 
Whoa! I'd love the recipe for Fresh Raspberry Mojitos! And Joe,

I'm no Randi substitute, but we can trade war stories. smileys/smile.gif

I recently had a BBQ where not only did the fire alarm go off repeatedly (house owner says the alarms are so sensitive, they go off when because of the SHOWER even). On my way to the party, I tripped and fell on the last step and went crashing to the ground. Broke my pyrex dish and landed on it! Luckily I made a brownie/blondie thing and lined the pan with foil. Dish broke, foil still in tact. I scooped it up off the sidewalk, dusted my only slightly bleeding self off the ground and sped to the party. I arrived 10 minutes after the start time...people were already there. Took one look at a surprise guest/old friend and started bawling.

Somehow, it all turned out...and people still talk about what a great time they had! LOL!

 
Let's see, the glasses all had crushed mint in them before I arrived, then they added simple syrup,

raspberry puree, ice, white rum, and soda water. Gave it a stir and garnished with whole raspberries and a mint leaf. They were a beautiful color and were much appreciated on a hot smoky day.

There's no Traca substitute either. I remember your story. I can't tell you how many times I've been in tears before a party. But the disasters always bring people together and they have a wonderful time.

I was happy to just be a helping hand at this one--nothing could be my fault!

 
I know what you mean...

I've got a friend who is, happily, a control freak. In her presence, I really don't have to do much other than sit back and enjoy the party. It's such a relief sometimes.

Was there lime in the raspberry mojitos too? Sounds lovely. Were the flavors minty, limey, w/ raspberry or were the mint & lime just garnishes? I'm wondering if the lime & mint were already in the raspberry puree to make things easier for a crowd?

 
Here's the thing, I was the only one present who got overly concerned about anything...

They all laughed as the smoke alarm went off. What can you do? I need to learn to let go and laugh myself.

However, jumping back to the beginning, several of the people arrived early, assuming the worst about L.A. traffic, which is OK on Sunday. They were thirsty, and they needed a cocktail. The sous-chef was busy creating 25 of the most perfect mojitos, layer by layer. He was an artist, but I was noticing the parched tongues drooping in the courtyard. I finally interrupted his reverie and told him he needed to finish up half a dozen right away because we had customers who wanted them. It seemed to baffle him, but he did it. (He just got accepted into the CIA)

So, while it's possible to worry too much, it's also possible not to worry enough.

In my earnestness, I didn't notice if there was lime in the puree, or if there was lime at all, but I'm sure it would be a great addition!

 
Thanks, Curious. Gab was very complimentary about my help, and the old waiter routine kicked in,

but it's the least I could do as it is she who has assisted with my cooking classes. She works for food, and she saves the classes from disaster on a regular basis.

 
True...

Being able to not only "read" the situation and figure out 3 moves ahead...it takes years to hone those skills. Unfortunately, once you've got those skills...it's reallly hard to leave them behind!

Personally, I'm obsessive about clearing empty plates on the tables and picking up random wine glasses at parties. I hate cluttered spaces and whether it's my party or not, I usually end up helping out in some way. I tell people, "I'm a recovering waitress..." LOL!

 
a new cook jumps in...

...as one of the two cooks who put the Amuse Bouche on, I want to jump in this thread and put out a very public kudo to Joe. He was fabulous!

I'll be sure to post a notice about the next Amuse Bouche. Perhaps you fellow Angelenos would want to participate!

Cheers.

Gab

 
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