Gnards

30Sep07

In my secret life, I am a (g)nard

If you ever get the chance to share one of your most intimate and deepest passions with another person, let alone a group of people, your one of the lucky few. I’ve been so fortunate to be able to share my passion for food with a select 4. We try to get together at least once a month and cook together, our own supper club if you will. Eating is not just about satisfying an appetite, but it’s an occasion that allows you to spend quality time with those you love. We get to break away from our day to day, from the unnecessary clutter, and enjoy an intimate and relaxing dinner. To give it a twist, lately we have given each of our dinners a theme. (Btw, don’t ask why we call ourselves the (g)nards. We don’t remember. The silent “g” is still under question, thus the parenthesis.The following pictures are from our “Thomas Keller Night” with guest (g)nard Chris. We each drew a course and chose a recipe from either his French Laundry Cook Book or his Bouchon Cook Book. For those that are not familiar with THE Thomas Keller, he is the probably one of America’s most noteble chef and owner of the 3 Michelin starred (out of 3) French Laundry Restaurant in Yountville, CA. He’s been named Best Chef so many times it’s almost a joke to give the title to anyone else. We decided to challenge ourselves and each create a course from one of his cookbooks. And can I say we were ALL successful in a. execution b. consumption and c. gluttony. The (G)nard Family

(g)nards Stephen and Lindsey
(g)nard Andy
2 (g)nards joined at the head: Lindsey and Matt
Guest (g)nard Chris and (g)nard Amy staring intensely at one another.
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Course 1: Stephen’s Vine Ripe Tomato Sorbet with Tomato Tartare and Basil Oil with a Gruyere Cheese GougeresAs strange as tomato sorbet sounds, it was delicious. The sweetness of the tomato really came out in the sorbet. It was cool and refreshing and the slight tangyness of the tartare really complemented the sorbet well.Course 2: Lindsey’s Poached Salmon on Chive Oil with an Orange Puree?…. Delicious.Course 3: Chris’s Herb Gnocchi with Mushrooms and Butternut Squash.
Course 4: Matt’s Butter Poached Maine Lobster in Creamy Lobster broth with Seared Foi Gras
I think we all agreed this was the most melt in your mouth, buttery, indulgent, decadent, tasting course of the night. Matt wins.My first time roasting lamb!Course 5: Amy’s Leg of Lamb with Flageolets in Thyme Jus (Jus not pictured)
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Course 6: Andy’s Apple Tart with Vanilla Ice Cream. The PERFECT ending to a decadent meal.
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One Response to “Gnards”


  1. 1 Dinner in True New York Fashion « foodyi

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