Last Friday, the gang all met up in Teddy's aptly named 'Man Cave' for a James Bond themed 8 course meal (w/pairing) & some poker. Some dressed up as Bond himself or popular villains while Teddy & Pete cooked & a Bond-themed ipod mixed blared in the background.
In true Teddy (& Bond) form, we started with a cocktail.
Latvian vodka, Kina Lillet, Goldschlager
I'm not much of a cocktail drinker, so you can imagine my delight/horror when I took a sip of this concoction. My mouth was on fire & all I could really think of was the fact that this stuff could take paint off of walls. It was a fitting beginning to the night though & gave me a nice buzz.
CANAPE: SCRAMBLED EGGS JB
Fingerling potatoes, scrambled eggs, creme fraiche, Oscetra caviar
Brut Rose Champagne
I was really intrigued by this particular dish. Most of us were still upstairs milling around the kitchen & finishing our cocktails while Teddy & Pete were putting this together. Eggo Waffle Minis were the base of this dish, then topped with scrambled eggs, creme fraiche & caviar.
I watched as Pete put a dozen eggs into a non-stick pan on the lowest temperature setting & for roughly 15 minutes stirred them with a spatula. The result was the lightest scrambled eggs I've ever had in my life! Once assembled, this was a great little snack to start the meal. The caviar added delicious little bursts of salt when you took a bite. I don't get to eat caviar much, so I loved this dish!
DR KANANGA'S ALLIGATOR SOUP
Florida 'gator' cream soup with chili oil
I've eaten gator before, deep fried in Miami, but I was somewhat worried about how the texture of the braised meat in the soup would be like. The soup was amazing. Teddy had thickened it with rice, which added an entirely new dimension & mouth-feel for me. The hot oil drizzle on top was great once you mixed the soup together. I liked the taste of the alligator, but I don't think I'll be making it myself any time soon.
EMILIO LARGO'S SHARK 'PALMERAS'
Pan roasted shark, lobster mashed potatoes, Caribbean-spiced shellfish veloute
Don David Torrontes
Unfortunately, Teddy had to substitute the shark with Halibut, but I didn't mind one bit. The veloute was spicy & rich & once mixed with the silky mash, it was a marriage made in heaven. The dense halibut was lovely with an amazing crust.
‘English Rose’ sorbet
Named after Jame Seymour, this couldn't have come at a better time. This refreshing sorbet gave us a chance to compose ourselves, drink more booze & prepare for the final push! (Sorry about the photography!)
HUGO DRAX'S 'PHEASANT D'ETAT'
Pheasant 'En Salmis', game sausage, chestnuts, Brussels, redcurrant, game jus
Nuits Saint-Georges Pinot Noir
The presentation alone on this dish was simply breathtaking. I almost didn't want to disturb the dish, but I knew there would be a mad dash for my plate if I didn't dig in. This was just pure bliss. The pheasant was moist & tender. The game sausages had a hint of fennel, the chestnut puree was amazing with the foie gras. Teddy hit this one out of the ballpark!
Nick Nack's Thai lamb, lemongrass, galangal-coconut milk, green papaya
Fetzer Gewurtztraminer 2006
Teddy had marinated the lamb overnight in curry paste which gave the meat a spicy twang, offset by the sweetness of the papaya & coconut milk, this one was a real winner. Nick Nack's Mum would be proud!
Simply: Bananas, whipped cream, walnut and chocolate
By this point of the meal I was pretty much reaching my breaking point & was eager to play some poker. When the dish arrived, however, I devoured the entire thing. The chocolate sauce was very thick & sweet (yet not overpowering) & the airy whipped cream was a perfect compliment. Teddy, being the clever fuck he is had shaped the banana into the dish's namesake, which was also a nice touch!
After a few more drinks, we began to play poker. Unfortunately, I had to leave early so I don't know who won. This was a night totally worthy of 007!