A perfect March dinner party menu

Elegant, tasty, and a bit more minimal-chic than La Stomach’s usual fare. We love having such amazing chefs for friends! Menu and ingredients courtesy of Food Club hosts Xander and Danika.

amuse
sunomono/cucumber salad

cucumber
red onion
shiso leaf
lemon juice
rice vinegar
a splash of olive oil (or canola)
toasted sesame seeds
hawaiian rock salt

appetizer
seared diver scallop w/ ikura in a lemon beurre monte

scallop seared in ghee and garlic
lemon beurre (water, unsalted danish butter, garlic, fresh lemon juice, salt)
ikura (marinate in mirin and water, roughly 3:1, for 3 hrs. or more)
a spot of sriracha

main
hot smoked tasmanian trout over a miso cauliflower puree w/ spiced broth

mesquite hot smoked tasmanian trout filets, finished in a pan to crisp skin and caramelize

puree: cauliflower, boiling potatoes (both boiled in whole milk), white japanese miso paste, butter, maple syrup, salt to taste

broth: beef broth, thai fish sauce, cinnamon sticks, star anise, clove, orange rind, fresh garlic cloves – reduce 3 or more hours, continually adding broth to thin

dessert

molten chocolate cake w/ fresh raspberry compote and tahitian vanilla ice cream

Recipe courtesy of Emeril Lagasse.