LE GRAND AIOLI

I know, don't remind me, I've been neglecting this blog. So today I'm posting some photos from a recent (July 2019)casual dinner party in Hunter, NY.  for a guests 40th birthday. Here is the menu:


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Deep-Fried Vidalia Onions

Dipping Sauce

Mozzarella, Tomato, Basil Crostini

Grand Aioli with Cod, Salmon, Crablegs

Assorted  Seasonal Vegetables

Grilled strip steak

Aioli, Basil Aioli, Sundried Tomato Aioli

Fresh Salsa

Mixed Berry Galettes

and here are some photos:

DEEP FRIED VIDALIA ONIONS WITH A TAMARIND-CHERRY DIPPING SAUCE

SALMON PLATTER

CORN PLATTER

THE TABLE

THEY ADDED SOME MEATS

TELLING THEM WHAT IS WHAT
THERE WERE THREE AIOLIS: A LEMONY ONE, BASIL AIOLI
AND SUNDRIED TOMATO AIOLI.

Valentine's Day, February 14th, Sunday

'ALL YOU NEED IS LOVE' SPECIAL

How lovely that it falls on a Sunday!

I am offering several possibilities for you to celebrate Valentine's Day this year with your loved one.

Have a chef-prepared meal for two in your own home.

The choices are Breakfast (in bed if you like), Brunch, Lunch or Dinner.

Each meal would be three courses: a starter, entree and dessert for a set fee.

If you are interested in the possibilities, please email me (info@cookingontheriver.com) with your inquiry of preferences and I will let you know the details. 

Don't miss out on this opportunity. Valentine's Day won't fall on a Sunday again for another six years.

Pass this on and recommend me, I'll send you a special Valentine goodie.

DINNER PARTY
I am getting ready for a dinner party for 9 on Saturday. It's a 60th birthday dinner for a woman whose daughter has lots of allergies and the decision was to accommodate the daughter. A lot more allergies and dislikes of this and that showed up while assembling the menu. It's all workable. I will try and take some photographs but frequently I get too busy to do that...

It's now a week later and the dinner went off well. The people were really nice and seemed to be enjoying each others company and having a good time.

Here is the menu:

Hors d'oeuvres:
Butternut Squash Bites with Arugula Pesto/ Grilled and Marinated Baby Eggplants/ Bell Pepper, Goat cheese and Prosciutto Pinwheels/Cranberry Bean Puree with Celery
Salad:
Composed Salad of Mesclun, Frisee, Radicchio, Avocado, Slow-cooked Tomatoes, Fennel/Citrus Vinaigrette
Starter:
Lemony Quinoa stuffed Artichokes
Entree:
Chicken Marbella (clients choice), Diced Roasted Vegetables (Cauliflower, Parsnips, Potatoes, Celery Root, Brussels Sprouts, Zucchini, Sweet Potato with Leek Crisps)
Palate Cleanser:
Pear and Ginger Granita
Cheeses:
Artisanal Rocky Sage Goat
Cypress Grove Humboldt Fog -Goat
Rosey Goat with Rosemary/Spain
Sotto il Fieno - Sheep
Istara - Sheep
with Tomato-Apple Chutney and Forest Honey