I wasn’t able to get a table booked with Acquerello for my boyfriend birthday this past Wednesday, which I have been calling in for few weeks to try my luck. After a long search among all restaurants in the area, I couldn’t find one that I really want to go as bad as I would for Acquerello.
Finally, I decided to take the challenge and make a 7 courses meal including dessert.
Ain’t have time to do a proper table setting, simply a menu, a few fresh cut flowers, and a bottle of Trimbach Gewurtraminer Alsace 2014.
I named my 1st course Red in Between 🙂
The 2nd course is Fig Fleur. I cut up a fresh black mission fig from the tip of the top, kinda make it a blossom way, stuffed with pepper goat cheese chèvre, drizzled with honey.
3rd course, I served the caviar plate. My very first time buying caviar from a grocery store. I picked it up from my favorite Whole Foods Market.
The 4th course, sautéed mixed mushroom with white truffle oil on toasted bagguette, topped with fresh burrata. It happened that I have a Kiwano fruit in my fridge, I set some of the green pulps on top of the burrata to freshen up the look of the dish.
I got this little guy from New England Lobster Market and Eatery!
Another palate cleanser to buy me time! Frozen Grape 🤗 yea, I was running out of idea!
The 6th course, lamb lollipop! I gave them a cast iron quick seared on both sides, dipped into rum, coated with brown sugar, and gave them a nice torch! I am glad I didn’t set up a kitchen fire…. Mint olive oil on the side.
Tada…my last course, and the most enjoyable part of my entire cooking, Matcha Soufle. Too bad I wasn’t aware that my pantry was out powder sugar. So I dusted the top with matcha powder. Does it look like a green hulk?!?!
Despite all the mess I made in the kitchen, I think the dinner turned out to be pretty good.