Up for bidding, in the auction, were sixteen unique creations, handmade by local artisans. One of those items up for bid, was a five-course dinner for eight, pairing together the talents of Chef Husband and myself with Doni, the before mentioned editor, a long-time accomplished foodie.
The winning bid sold for $700 and together we went to work developing a menu that was fresh with local ingredients, yet classic with a nod to French cuisine, and ultimately one that we hoped would far surpass any dollar amount.
Here we are now, a couple months later, and the night for that dinner has arrived. In Doni’s newly-renovated 1938 home on the west side Redding, she went to work, performing her baking magic. Chef Husband chiffonade, seasoned, simmered, seared, stirred and finessed. I stayed in the peripheral and set up a mini photo studio to capture the dishes as they were ready to go out and stepped in only to assist with obtaining ingredients, plating and serving. Doni’s sister also joined us in the festivities, and all four of us worked well in Doni’s quaint little kitchen on her awesome little island from IKEA (that I am coveting).
Once our dinner guests arrived, the first dish was put together and went out so fast, that my camera wasn’t ready (or, well, I wasn’t ready) and I missed it…but I did catch the rest. Let me take you through the entire meal.
Amuse Bouche :: Fresh Salmon Tartare atop Crème Fraîche in a baked and hand-rolled Cornet, a nod to the French Laundry in Yountville, CA (not pictured).
Soup :: Crustacean Cheddar Bisque with Cheddar Crisp, sided by Brioche a Tête.
Salad :: Chilled Butternut Squash with White Balsamic Vinaigrette drizzle, garnished with seared Gnocchi, Green Peas and Micro Greens, sided by Fennel Grissini.
Intermezzo :: Grapefruit, Meyer Lemon & Orange Chardonnay Granita (with the grapefruit handpicked from the tree in our backyard just hours before, and the lemons hand delivered from my friend’s tree across town).
Entree :: Fresh Vegetable Lasagna layered with Grilled Vegetables, Fresh Silk Napkins of Pasta, Mozzarella, Provolone and local vine ripened Tomatoes and Basil.
Dessert :: Classic Lindy’s New York Cheesecake w/ Peach Caramel Sauce and Apples flambéed in Cowboy Moonshine and Fireball, garnished with a Florentine Crisp.
Doni’s sister, an accomplished artist, hand-lettered and water-colored the menu for the evening.
We want to give a shout out to Moseley Family Cellars and Lassen Peak Winery for providing all of the wines paired throughout the evening. We also want to thank CJ at R and R Meats, for the seafood provided for the first two courses.
With the new year well under way, we pray for a miraculous revitalization in all of the areas of Northern California affected by the 2018 fires, including businesses, homes and ultimately families’ hearts, minds and spirits. We are #ReddingStrong #ShastaStrong #ParadiseStrong #ButteStrong !
And lastly, thank you to the attendees for your generous contribution to the ANC Online Auction and for your participation in the evening. It was a joy to serve you.
Until next time…
Mrs. Chef (Christa)
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