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.
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
“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
“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
“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
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. : )
skinny girls & mayonnaise 
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.
Jan 04, 2013 @ 02:54:53
The alternate name of the dish was going to be “Henri’s Nightmare”.
Jan 04, 2013 @ 02:06:32
So who does all those dishes??? 😉
I’d like to reserve my seat for next year!!
Jan 04, 2013 @ 02:55:49
What do you mean who does them. I DO THEM!!! 🙂 You can reserve your seat if you promise you’ll actually COME! 😀
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?
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.
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!
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 . . .
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…
Jan 04, 2013 @ 03:09:28
Family….
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!
Jan 05, 2013 @ 15:48:50
Is Peri still with Kasue? That dinner looks amazing!
Sent from Andrea’s iPad 480-223-3228
Jan 05, 2013 @ 16:24:37
Yes, although she was ill and didn’t make the dinner. Thanks, it was tasty!
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!
Jan 05, 2013 @ 20:33:35
I knew I’d have you at hog sauce.
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!!
Jan 08, 2013 @ 16:59:01
Thanks Glennis! Maybe you guys would like to join us if you’re around next year.
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!
Jan 12, 2013 @ 16:22:25
Happy new year to you too, my friend! Hope all is going well.
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.
Jan 22, 2013 @ 01:44:17
I have other friends who grew up on the Caspian and say similar things. I have Caspian envy.