A GrantMeFood Dinner with the "1912 Paris" Theme
Last weekend, I attended a GrantMeFood dinner with the theme of 1912 Paris. It was my second GrantMeFood dinner (I blogged about my first experience here), and it was, again, fantastic. Chef Grant and his wife Ria made everyone feel welcome and did an amazing job preparing, cooking, plating, and hosting.
On the menu this time:
Course 1: Gougères au foie gras with blackberry gel & hazelnut
Course 2: Beef tenderloin with dill crème fraîche, horseradish, capers & zest
Course 3: Celery velouté with celery leaves, smoked morels, and lemon oil
Course 4: Summer vegetable tarte (a play on ratatouille) with eggplant, zucchini, squash, roquefort, truffle, tarragon & red pepper pureé
Course 5: Duck (72 hour prep) with caramelized onion broth, field pea & mint pistou, earl grey ash, and pea shoots
Course 6: Chocolate soufflé with basil sabayon
Some photos I captured at this dinner are below.
Ria serving the beef tenderloin with dill crème fraîche, horseradish, capers & zest.
Detail of the beef tenderloin.
Celery velouté with celery leaves, smoked morels, and lemon oil
Ria serving the summer vegetable tarte (a play on ratatouille) with eggplant, zucchini, squash, roquefort, truffle, tarragon & red pepper pureé.
Ria serving the summer vegetable tarte.
Detail of the summer vegetable tarte. So yummy!
Prepping the plates.
Grant and Ria plating the tarte.
The tarte is ready to be served.
The tarte is served.
Another angle of the vegetable tarte.
Serving of the duck (72 hour prep) with caramelized onion broth, field pea & mint pistou, earl grey ash, and pea shoots.
Another view of the final serving of the duck.
The duck was the star of the evening.
Getting ready to put the chocolate soufflé into the oven.
Chocolate soufflé out of the oven.
Grant and Ria putting the final touches on the chocolate soufflé.
Grant and Ria putting the final touches on the chocolate soufflé.
Chocolate soufflé with basil sabayon ready to eat.
If you are interested in tasting incredible food in a warm, friendly atmosphere (and don't mind the serendipity that's involved with interacting with other strangers/like-minded foodies around Atlanta), I highly suggest checking out the GrantMeFood website and signing up for his mailing list (some dinners sell out very quickly as there are only eight spots at the table), following the @GrantMeFood Instagram account, and liking/following the page on Facebook.