New Year’s Eve 2014

Our annual New Year’s Eve dinner with a small handful of friends commenced at 6 p.m. on December 31st with a matsutake and lardo pizza and copious amounts of champagne.

Through the several hours of the carefully planned and sourced meal, we would dine our way through seven courses (pizza not included), six or seven bottles of pinot noir and a magnum of Francis Ford Coppola-autographed 1980-something Neibaum-Coppola cabernet (you can’t keep that stuff forever), some French and Australian wines, a bit of mescal and more. A bit foggy as I write…

Here are some of the highlights. Happy New Year! And see if you can find the Monty Python joke somewhere in there…

The menu

The menu

*    *    *

Course #1: "Fish & Flowers" — trio of seafood ceviche, fried sorrel, flower & herb salad, sea urchin whipped cream, sakura cod roe, rice cracker

Course #1: “Fish & Flowers” — trio of seafood ceviche, fried sorrel, flower & herb salad, sea urchin whipped cream, sakura cod roe, rice cracker

*    *    *

Plate lickers after the first course

Plate lickers after the first course

*    *    *

Course 2: "Foie Gracias" — foie gras ravioli, guava duck reduction, duck confit, masa iberico relleno

Course 2: “Foie Gracias” — foie gras ravioli, guava duck reduction, duck confit, masa iberico relleno

*    *    *

The table

The table

*    *    *

Course 3: "Look What the Cat Dragged In" — black bass fillets & bones, Meyer lemon rice cakes, tomato confit, squid paint, volcanic salt

Course 3: “Look What the Cat Dragged In” — black bass fillets & bones, Meyer lemon rice cakes, tomato confit, squid paint, volcanic salt

*    *    *

Course 4: "Bye Bye Birdie" — crispy five spice quail, chestnut "sand", sautéed chard, cinnamon sauce

Course 4: “Bye Bye Birdie” — crispy five spice quail, chestnut “sand”, sautéed chard, cinnamon sauce

*    *    *

Course 5: "Meat 1" — steamed pork belly packages, roast parsnip compote, Iberico pig crisp, fermented Napa cabbage, morcilla sauce

Course 5: “Meat I” — steamed pork belly packages, roast parsnip compote, Iberico pig crisp, fermented Napa cabbage, morcilla sauce

*    *    *

Donnie is excited for his pork dish

Donnie is excited for his pork dish

*    *    *

Course 6: "Meat II" — zabuton tiny steak, flageolet beans, matchstick potatoes, spiced pea shoots, wasabi butter

Course 6: “Meat II” — zabuton tiny steak, flageolet beans, matchstick potatoes, spiced pea shoots, wasabi butter

*    *    *

Course 7: "Mr. Creosote" — sticky toffee pudding, sweet cream ice cream, bourbon whipped cream, wafer-thin mint

Course 7: “Mr. Creosote” — sticky toffee pudding, sweet cream ice cream, bourbon whipped cream, wafer-thin mint

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15 Comments (+add yours?)

  1. Andrea Cleall
    Jan 02, 2015 @ 00:12:32

    didn’t want to post this in case it’s a sensitive issue but where were Ern and DEb? And Peri?

    Reply

    • scolgin
      Jan 02, 2015 @ 00:17:40

      Peri is a plate licker on the far right of that one photo. And I’m pretty sure it’s Deb’s hand rising up on the left in the toast shot. They were present and accounted for.

      Reply

  2. Michelle
    Jan 02, 2015 @ 00:37:54

    Wafer thin! And happy 2015!

    Reply

  3. andreathompson2
    Jan 02, 2015 @ 01:26:09

    Awesome as usual, Dude!! I had chicken noodle soup after surgery. Then I swung from the chandeliers. Hee hee.

    Reply

    • scolgin
      Jan 02, 2015 @ 15:30:00

      I think maybe I’ll just do chicken noodle soup next year. 😉 Glad you made it thru the surgery!! Bye bye ulcer!!! Hello New Year! xo

      Reply

  4. sabine
    Jan 02, 2015 @ 09:04:18

    “Copious amounts” of champagne and Coppola red sounds good enough, but the menu? Wow!

    Reply

  5. pal-O
    Jan 02, 2015 @ 17:54:11

    That’s the dinner I’m talking about making it to one of these days! I swooned just reading the copy and looking at the photos!! Love to see plate lickers!! You are a master my friend!! Happy 2015 to you and yours!!!

    Reply

  6. "Cheffie Cooks"
    Jan 02, 2015 @ 20:58:04

    Looks like a grand time!!! Happy New Year! Cheryl

    Reply

  7. Jessamine in PDX
    Jan 04, 2015 @ 18:49:27

    Foie Gracias?! Effin’ brilliant. Here’s to even more foie in 2015!

    Reply

  8. Noel Kleinman
    Jan 09, 2015 @ 22:33:19

    Happy New Year Sean! I am just getting caught up reading your blog…I love that you have added video!

    Reply

    • scolgin
      Jan 16, 2015 @ 16:46:54

      Hey Noel, Happy New Year! Hope to see you one of these days! I actually used a lot of video in the early blog days, and need to get back into it… Cheers mate. //s

      Reply

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