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It
was quite an evening at Terra Restaurant &
Bar September 2002 as guests gathered for an
evening of fine dining a la Chef Jeff Rossman.
Chef
Jeff, always inspired in the kitchen, created
a magnificent 4 course dinner, 3 of which were
abalone based.
Abalone
are rare these days but are being successfully
farmed in Baja, California by BC Abalone......
and we thank them and Chef Jeff's artistry for
an incredible abalone dinner.
Guests
sat down to a 1st course of abalone custard
with vermouth and complemented by Josmeyer Riesling
Wine. With palettes teased, the 2nd course of
abalone & blue crab salad with a delightfully
light lemon grass vinaigrette followed accompanied
by Stag's Leap Cellars Sauvignon Blanc and alot
of smiles. The 3rd course was happily received
and disappeared amidst happy banter. This main
course was a plantain crusted abalone &
grilled filet mignon with mango butter. This
course melted away between sips of Starr Pinot
Noir.
And
who could pass up dessert? Carmelized bananas
foster with toasted pecans and coriander ice
cream enjoyed with Quady Essensia.
Copyright
Margo Schwab 2002. All rights protected.
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