Testing Dinner for New Years Eve

I have been busy lately and must apologise for not updating the site. :pinch:

Though the build up to the festive season means that the restaurant is less busy, the team and I have been hard at work behind the scenes getting the menus and dishes ready for Christmas and the New Year.

One of the items on our New Year Gala Dinner menu is our new dish of “Beef Carpaccio”. Like any dish that is featured on our “a la carte” or “Tasting Menus”, this has had its trials and been tested on members of staff as well as restaurant guests to get their impressions.

“Carpaccio” is typically a dish that uses thin slices of dressed beef, however, nowadays you can find Tuna, Salmon, and even Pork Carpaccio´s on restaurant menus. You can even find Vegetable versions or Dessert ones too! :ermm:

In fact, any dish that uses wafer thin slices of a main ingredient can be called a Carpaccio!

For my version I had to add an Asiatic accent to it, and that came in the guise of Sesame Oil. This oil when used alone can be quite overpowering and strong, but when mixed with other oils, it becomes a “dance partner” of sorts.

I also wanted to add a touch of “luxury” to what is in essence a simple dish (originally the recipe called for thin slices of beef dressed with olive oil and lemon juice and topped with Parmesan shavings and Rocket), and what better luxury ingredient to use than Truflles!

Black Truffle shavings would be way too expensive for this dish, therefore I made a sauce from them. The slices of beef are drizzled with the sauce and then topped with some fresh salad and herb leaves. Olive Oil is blended with Sesame Oil and perked up with some citrus flavours and soy sauce for saltiness.

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December (4)

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One of our cooks adds the finishing touches to the dish for our “Gala Dinner Rehearsal”.

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December (3)

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“Beef Carpaccio with Black Truffle and Citrus, Soy and Sesame Dressing.”

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This dish will be our second course (of 5) for the actual gala dinner.

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“You must finish your Greens!” is a phrase that is echoed by mothers and school teachers all over the world and refers to eating the vegetables that are served with the main course. To make our vegetables more appealing to our younger (and older) guests, we present them in quaint potato baskets.

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December (5)

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These baskets take a lot to time to make, but are delicious! :cheerful:

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December (6)

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“Wild Duck Breast “Wellington” with Foie Gras and Ceps, Vegetable Basket with Olive Oil Bearnaise.

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Apart from the making the Testing Dinners the kitchen has been serving up a special menu throughout December which changes on a daily basis.

One of our smaller dishes is a simple dip.

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December (1)

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“Coriander Hummus”.

This dip is served with fresh crunchy vegetables and is made with homemade Tahini (Sesame Paste).

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December (2)

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Not all the action has been happening in the kitchens.

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December (7)

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Junior has been busy demonstrating our Teppanyaki table to various TV companies that have come to report on the recent award that was bestowed on the hotel by the World Travel Awards that were held in London in November at the Grosvenor House Hotel in Park Lane.

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December (8)

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The “Worlds Leading Boutique Golf Resort 2009” is proudly displayed next to our other 4 awards given to us since 2007.

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award

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Therefore the month of November it was “smiles all around” for the staff at the hotel. :biggrin:

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The smiles also found their way to the UK last month as my nephew arrived (typically Laotian, he arrived late….).

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London

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London Senathit, born November 17, 2009.

Just like his uncle….. one handsome fella!!! :silly:

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3 thoughts on “Testing Dinner for New Years Eve

  1. Congratulations on the arrival of your nephew. He’s adorable!
    I have followed your blog for some time. Thanks for opening this exciting window into your culinary world.

  2. Thanks  Don!
    Being hungry and satisfying the hunger is great 😉 . That is one of the reasons why I only eat after the Service, cooking all night makes my even hungrier!
    Thanks Michael!
    I am glad that you like the site, and I hope to be able to keep you interested further during 2010!
     

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