It was held in the Grand Theater..we were wondering how they were going to serve dinner. As we were ushered into the theater the waiters were passing champagne and appetizers. We were told to sit anywhere for the time being. We sat and more appetizers were passed as well as more champagne. We were wondering if the food was going to be presented on the stage and how were all these people going to go up and get their food then come back down and sit.
All of a sudden all the lights dimmed, Christmas music started and the curtain parted. The stage was spectacular with Christmas lights, trees and tables set up. Then the announcer presented the Chef's and up from the floor rose 4 chefs. Charlie Palmer was then introduced and he gave a short welcome speech then invited everyone up on stage ( I had a video but some reason it won't load). Once up on stage there was a drinks station with his and hers cocktails. Bulleit Rye Sazarac (Bulleit Rye, bitters, Absinthe) for him and Caramel Voli-tini(Voli Vanilla Espresso Vodka, Caramel Bailey's, cream) for her.
The main dishes were: Duck confit salad paired with Anatori" La Braccesca" Vino Nobile de Montepulciano 2008
Chukkar Partridge bread pudding with foie gras paired with Antica chardonnay 2009
Roasted Scottish Salmon Smoked bacon hash/port reduction paired with Erath "Prince Hill" Pinot Noir 2008
Main Lobster Ravioli/Meyer lemon butter sauce paired with Stags Leap Wine Cellars Sauvignon Blanc 2008
Honey glazed wild boar leg sweet potato puree/caramelized pears/Pear Williams pan jus paired with Spring Valley "Nina Lee" Syrah 2008
Pepper Crusted Venison Brochettes Roasted root vegetables/Cabernet cassis reduction/ Tenderloin of beef paired with Conn Creek "limited Release" Cabernet Sauvignon 2006 (my favorite).
Of course a huge desert table, individual Baked Alaska, petite fours, chocolates, fruit jellies and various pastries, all paired with Horse Heaven Hills Late Harvest Chenin blac 2005. Whew!
Everything was fantastic.. of course my favorite was the bread pudding with the Foie Gras and later I got the server to plate me just the Foie.
Here are a few pictures of the evening.
|cheese, prosciutto, pates|
|duck confit salad|
|Chukkar Partridge Bread Pudding w/ foie gras|
|roasted Scottish Salmon|
|Pepper Crusted Venison Brochette/Beef Tenderloin|
This was another amazing event and we are looking forward to Charlie Palmer's next event in March.