New Year’s Eve Dinner 2012

Another year come and gone. And with it, another of my New Year’s Eve dinners — a tradition that’s been going on for as long as I can remember.

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Each year I push myself a little further, and this may have been the best meal yet. Even the strange inspiration to accent vodka-cured ivory salmon and caviar with a black licorice reduction was delicious.

Following are some of the highlights of the eight courses. Enjoy (vicariously)!

The menu

The menu

"Caspian Still Life" — caviar, vodka-cured ivory salmon, lemon truffle creme fraiche, fried scallions, flying fish eggs, black licorice reduction & pumpernickel

“Caspian Still Life” — caviar, vodka-cured ivory salmon, lemon truffle creme fraiche, fried scallions, flying fish eggs, black licorice reduction & pumpernickel

Fois gras, toasted brioche, Seville orange, chervil Cognac aspic, raspberry balsamic reduction

Fois gras, toasted brioche, Seville orange, chervil Cognac aspic, raspberry balsamic reduction

"Fin & Skin" — black sesame-crusted Norwegian salmon, crispy salmon skin, celery root pancake, Satsuma butter, winter blossoms

“Fin & Skin” — black sesame-crusted Norwegian salmon, crispy salmon skin, celery root pancake, Satsuma butter, winter blossoms

"Ravioli & Rhubarb" — langoustine & Parma butter ravioli, white asparagus, goose rhubarb reduction, toasted parmesan walnuts

“Ravioli & Rhubarb” — langoustine & Parma butter ravioli, white asparagus, goose rhubarb reduction, toasted parmesan walnuts

"Intermezzo" — wild matsutake duxelles, goose rillettes, cornichons & puff pastry

“Intermezzo” — wild matsutake duxelles, goose rillettes, cornichons & puff pastry

"I Heart Pig" — braised & broiled Du Breton pork belly, Kurobata jowl cracklings, bacon fat tiny salad & hog sauce

“I Heart Pig” — braised & broiled Du Breton pork belly, Kurobata jowl cracklings, bacon fat tiny salad & hog sauce

Kobe flatiron tartare "blossoms," quail egg, curried ketchup emulsion, caper & pickled ginger mirepoix and fried parsley

Kobe flatiron tartare “blossoms,” quail egg, curried ketchup emulsion, caper & pickled ginger mirepoix and fried parsley

Dessert was ice cream sandwiches with lemon lace cookies, vanilla bean ice cream and chocolate “Pollack” (a drip painting of Godiva liqueur and dark chocolate sauce).

Now taking reservations for 2013.  : )

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21 Comments (+add yours?)

  1. Par
    Jan 04, 2013 @ 02:04:41

    I can still taste the pig.
    Since I didn’t see Henri I just can’t be sure it wasn’t him.

    Reply

  2. rachelocal
    Jan 04, 2013 @ 02:06:32

    So who does all those dishes??? 😉

    I’d like to reserve my seat for next year!!

    Reply

  3. Michelle
    Jan 04, 2013 @ 02:10:48

    2 questions:
    (1) Is there any of that Intermezzo and/or I Heart Pig left?
    (2) Is there any real estate for sale in your neighborhood?

    Reply

    • scolgin
      Jan 04, 2013 @ 03:51:06

      1. I’ve got plenty of goose left, and you guys should have the pig covered, yes?

      2. There’s a nice sylvan acre lot right next to us. Although if you built there, I’d be mad and probably wouldn’t cook for you.

      Reply

      • Michelle
        Jan 04, 2013 @ 04:06:15

        The pig hasn’t arrived yet. But I’d settle for a little goose in the meantime. What a great party it must have been!

  4. pal-O
    Jan 04, 2013 @ 02:43:52

    I do believe you are the only person who could make licorice enjoyable to me! What a beautiful, delicate presentation and it all sounds equally delicious. If you out do yourself each year then–if you are willing to have another plate set for 2014–I am in. We do, however, need to see a photo of Henri with a newspaper headline from a day or two after the dinner . . .

    Reply

    • scolgin
      Jan 04, 2013 @ 02:57:07

      Like I said to Peri’s comment, I was going to call the pork dish “Henri’s Nightmare”. 🙂 You know you’ve always got a seat at the table, my friend…

      Reply

  5. Lisa
    Jan 04, 2013 @ 03:09:28

    Family….

    Reply

  6. Anna Z
    Jan 04, 2013 @ 03:56:54

    The hog sauce is now famous. I don’t even want to know what it was. Bottle it, man!

    Reply

  7. Andrea Thompson
    Jan 05, 2013 @ 15:48:50

    Is Peri still with Kasue? That dinner looks amazing!

    Sent from Andrea’s iPad 480-223-3228

    Reply

  8. Jessamine in PDX
    Jan 05, 2013 @ 20:31:27

    Holy hell. Those all look incredible. I don’t know which I want to try the most — the ravioli is calling out to me, but the idea of a hog sauce is equally as tempting. Looks like quite a feast!

    Reply

  9. glennis
    Jan 08, 2013 @ 04:23:17

    Licorice? Now whatever happened to those English allsorts we brought back????

    Seriously, Sean, this looks fabulous!! What a wonderful post!!

    Reply

  10. Leo
    Jan 12, 2013 @ 00:57:16

    This looks nothing short of amazing Sean. What an amazing meal. Hog sauce sounds fabulous, but goose rhubarb reduction must be sublime. Happy new year!

    Reply

  11. russianmartini
    Jan 22, 2013 @ 01:40:36

    I grew up on the Caspian sea and used to eat black caviar out of jars with a spoon when I was little. Your post made me really miss those days! Everything looks delectable.

    Reply

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