Messy Birthday
Recently, our friend Greg celebrated his birthday, and the Messy Chef was in the kitchen.
Menu
- Ribeye with Cabernet Sauce, Chanterelles, and Parmesan Cheese
- Sea Bass en papillote with Bell Pepper Quinoa
- Chocolate Cake
- Sourdough with Salted Butter
The bread and cake were simple - we procured them from the new Whole Foods in Short Pump.
The appetizer, or “starter” was one of WF’s dry aged steaks, cooked medium, using a grill pan, with copious amounts of salt and pepper. I thinly sliced the beef on each plate, and served it with a reduction of cabernet sauvignon wine steeped with garlic, fresh parmiggiano reggiano cheese, and butter-sauted chanterelle mushrooms (with more garlic and cayenne). The mixture was sublime.
The main entrée took two parts: for one, we prepared fillets of sea bass in EVOO, lemon zest, lemon slice, beans, fresh tomato, baby squash, garlic, and capers. This was wrapped in parchment paper and baked/steamed in the oven for 10 minutes.
The side dish was red quinoa, prepared in vegetable stock in a rice cooker, alongside yellow and red bell pepper. At the end, we scented the quinoa with EVOO, and added more fresh chopped tomato.
The dinner ended with a superb chocolate cake. I would never endeavor to make such a good looking, and especially so good tasting cake; I’m glad someone else this time around was the baker.
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