by Charlie Leck
What I intended was a fabulous Moroccan style, Tangine lamb feast, with a whole lamb roasted to perfection on a spit, basting it constantly as it cooks, and all sorts of wonderful and unusual middle eastern delicacies to go with the lamb. In the end it proved too difficult to arrange. Lynne Alpert, one of the guests at the feast, tried to help me find just the right chef for such a cook-out at my home, but something kept telling me to make it all more comfortable and elegant.
In the end, we were very fortunate to have planned it inside and at our club. The beautiful April weather turned sour with the entrance of May, and it would have been brutal cooking outside at our home. Jack Stalcar, who has been the chef at the club for over 20 years, was immensely helpful in planning the evening's dinner and preparing it perfectly. Kelly Clark, the banquet manager did a wonderful job in making the setting charmingly beautiful and comfortable. Vicki Innes of the Candlelight Shop in Wayzata (MN) did an extraordinary job with the flower arrangements. Thanks to all of them.
This was our way of saying thank you to a host of people who have often entertained us in their own homes, but to whom we haven't quite fairly enough returned the favor. So, we decided to show off the lamb product from our farm by presenting this feast.
MENU
Hor's d'Oeuvres and Cocktails
Ramaki with Lamb Liver
Asparagus Prosciutto
Grilled Shrimp Skewers
Dinner
Pan Seared Lamb Tenderloin Medallions
with Tapenade, Balsamic Syrup and Rosemary Oil
Salad of Baby Arugulaa, Endive and Radicchio
with Red Wine Dressing and Sahved Parmesan Reggiano
Rack of Lamb and Red Wine Sauce
with Goat Cheese Mash Potatoes with Basil and Asparagus
Dessert
Zabaglione with Brandied Mixed Fruit
Dinner Wines
Au Bon Climant Pinot Noir
Sonoma-Cutrer Chardonnay
Rich Coffees
Hor's d'Oeuvres and Cocktails
Ramaki with Lamb Liver
Asparagus Prosciutto
Grilled Shrimp Skewers
Dinner
Pan Seared Lamb Tenderloin Medallions
with Tapenade, Balsamic Syrup and Rosemary Oil
Salad of Baby Arugulaa, Endive and Radicchio
with Red Wine Dressing and Sahved Parmesan Reggiano
Rack of Lamb and Red Wine Sauce
with Goat Cheese Mash Potatoes with Basil and Asparagus
Dessert
Zabaglione with Brandied Mixed Fruit
Dinner Wines
Au Bon Climant Pinot Noir
Sonoma-Cutrer Chardonnay
Rich Coffees
I was delighted with the evening and I think our guests had a lovely time, too. I produce here, for them, a few of the delightful photographs taken by Sam Stern.
Dear and old friend, Sandy, in a handsome lime green.
Bill and Ed, posing like dandies.
Mom and Lisa, mother and daughter.
Gentleman Kay
"We are table number 4, number 4..."
"...where is table 3?"
Table 1, missing the photographer and a couple of no-shows!Howie stands over Charlie, berating him about the poor quality of the scotch!
END
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