Chef Sylvia Wilson from Feast Catering had a creative idea for our next Big Table dinner.
"What about an all white menu?" she asked.
I was skeptical. "Wouldn't that be a bit bland?"
She assured me it wouldn't, and from the looks of the menu for this Monday, she is right. It looks wonderful and anything but bland. Wilson pulled in Tony Brown from Mizuna to help and asked Gina Garcia from Chaps and Cake to create the dessert course.
Passed Hors d’oeuvres
white bean tartine, white pesto, fried mint and lemon
goat cheese gougeres, pinenut butter, apple, celeriac
seared jumbo sea scallop
with parsnip puree, rosemary oil, meyer lemon
winter white salad with endive, pear, fennel, stilton blue cheese,
marcona almonds, and a white balsamic vinaigrette
cauliflower bisque with sage, brown butter
and a garlicky crouton
spanish white gazpacho, almonds, verjus
white miso black cod, smoked shiitakes, potato sun choke mash,
pearl onions, enoki mushrooms, and a truffle vinaigrette
poached pear napoleon with ginger sabayon