New Year’s Eve, 2010/11

Each year, we gather with a small group of dear friends — the same cast, year after year, with rare new invites — for an intimate New Year’s Eve dinner. It’s a great excuse to let my creativity run wild with expensive and rare ingredients my wife wouldn’t normally let me buy. Indeed, my friends have come to expect as much.

Here, without further ado, are some highlights of the 12 courses from our 2010/11 New Year’s Eve dinner. Enjoy…

Mise en place

Yellowtail sashimi with spicy lemon aioli, wasabi flying fish roe, crispy garlic and chervil salad

Yellowtail sashimi with spicy lemon aioli, wasabi flying fish roe, crispy garlic and chervil salad

Garlic soft shell crab with roasted shimeji mushrooms and sakura denbu

“Duck clouds” — Rillettes with white truffles, plum sauce and truffle scallion potato mousse

Quail breast medallions, crispy wonton, savoy cabbage and Clementine ginger reduction

Duck liver paté ravioli with mashed Kyoto sweet potato, demi glace butter and shoga ginger

Proscuitto di Parma with winter melon and Calpico gels, sugar shards and pickled garlic

Hickory-smoked five spice baby back ribs with "kim chi" red cabbage chiffonade

Dark chocolate-draped madeleines with coffee whipped cream

The cook

7 Comments (+add yours?)

  1. paul
    Jan 03, 2011 @ 16:18:36

    Gorgeous Seamus. One day we’ll make it to this dinner, I’m sure. Looks as nice as I’ll bet it tasted. Like eating art . . .


  2. mom
    Jan 03, 2011 @ 17:30:00

    Wow! Another dazzler. I bet no one makes excuses for this invitation.


  3. T Lee
    Jan 03, 2011 @ 18:13:46

    COOK??? I don’t THINK so. More like MASTER CHEF OF THE CORDON BLEU, if you ask me!

    Happy New Year!
    T L


  4. Lisa Gaskin
    Jan 03, 2011 @ 21:27:21

    Jeeeeeezzzzzz….I want to be invited!!! I did nothing that night!


  5. Andrea Thompson
    Jan 04, 2011 @ 04:39:33

    I’m a good cook and my friends know it….they wouldn’t even know what this food is….OMG….what does that say about me….maybe I should start a blog for people at my level….

    Dude, you are the guy! Nobody is better than you when it comes to cooking and plating…


    • scolgin
      Jan 04, 2011 @ 14:47:34

      LOL I went a little off the deep end with some of my weird ingredients this time. “Calpico” is a Japanese soda, sakura denbu is dried, powdered cod that’s dyed pink. etc. I try to keep the blog pretty accessible. But New Year’s Eve is my one show off time! ; )


  6. Leo Griffin
    Jan 11, 2011 @ 21:27:51

    Wow – I just saw this Sean. This is a feast for the eyes. You’re incredible, man. I would need to get started now in order to make this for new year’s ’11.


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