Portfolio : Ultimate Gourmet
Ultimate GourmetOne night we did an ultimate goumet evening for 20 people with recreations of the signature dishes from the world’s greatest chefs…you know…just to show off!
Asparagus, Quail Egg & Beet
First course: Asparagus Salad with Pickled Quail Egg and Beet Vinaigrette by Patrick O’Connell of the Inn at Little Washington in Virginia, USA. At the time in the 80’s-90’s this was voted the best restaurant in the United States. Over 70 miles away in the sticks from Washington DC, capitol dignitaries would fly by helicopter to eat at this restaurant.This appetizer involves blanched asparagus, pearls of beetroot, toasted pistacios, capers, crème fraîche infused with beet juice and vinegar, and quail eggs cooked to the soft stage then steeped in beet juice for color