The Menu
Amuse Buche: Smoked Trout, Pickled Cucumber, Chive Blossom
1st Course: Fried Green Tomato, Salt Cod Brandade, Pickled Golden Beets
2nd Course: Duck-Fat Seared Sea Scallop, Chili-Avocado Paste, Grapefruit and Kumquat Salad
3rd Course: Homemade Large Ribbon Pasta, Port-Braised Short Rib Ragu, Fresh Spring Peas, Nameko Mushroom, Shaved Pecorino
4th Course: Herb Rolled Heritage Pork Loin, Roasted Asparagus & Bicolor Carrots, Sauce Gribiche
Dessert: Lemon Curd, Ginger Cream & Pistachio Parfait, Shaved toasted Pistachio
Cocktails
Cho Lula Cocktail (Tequila, Cucumber, fresh Lime Juice & Morris Kitchen Ginger Syrup)
Rum Spiced Spritzers (Ginger Spiced Tea & fresh Lemon Juice with Morris Kitchen Ginger Syrup)
The Music
Nilsson and Newman and a little Tina for later in the night
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Names: Gina Correll and Kari Morris
Event: East Meets West Summer Supper Club
Table setting: Simple and Clean. Garden Flowers. White Linens. Tall Candles
Best “Cheat” Trick: Duck Fat
10 minutes before guests arrive: Mini panic. Quick cocktail tasting. Costume change
Top 5 Tips:
1. Music and Lighting – be sure to feel the mood and control it with good music at the right volume and lights at the right brightness
2. Know your Guests- make sure you take a minute to make the rounds and make people feel comfortable by introducing them
3. Keep the menu simple and fresh
4. Batch your cocktails in advance, make it easy for guests to get a drink
5. No matter what happens, it can be resolved with a smile and a cocktail… so no stressing!
