After much tooing and fro-ing of venue, chefs and dishes the menu has been finalized for this magnificent event brought together by the power of social media.
on the 4th of April a multitude of Michelin starred chefs, along with multiple AA rosette winners (oh and me & G) will be cooking for 200 wonderful people who are parting with the contents of their wallets readily to help in this great cause. If you have stumbled here and have no idea what I'm on about go to HERE which will give you an insight as to why this is such an important event.
Unfortunately Mother nature seems to have a few issues at the moment, with the Horrors that have happened, and still are in Japan, and whilst typing this another earthquake has hit Burma, all our thoughts go out to all people directly and indirectly affected by these tragedies of nature, however the decision was made to keep this event for the people affected in Christchurch, New Zealand. not that any other is less deserving of charity. It seemed the right decision to continue supporting our original cause.
Anyway cheffy Blog, so the menu which has had it's ups and downs in putting it together is finally ready to print, cooked by some incredible talent am so looking forward to this event, even if with a little trepidation with the responsibility of one of the courses on my shoulder, sure there will be plenty on hand to bail each other out as and when required.
Without further ado, the menu for the evening is as follows
Canapes
Steve Groves; Lisa Faulkner; Druv Baker; Lee Behn
Pork crackling toffee apple, Cured salmon and cucumber “fruit pastille”, port and Spenwood pencil
Pre starter
‘Beetroot’ Simon Hulstone
Tasting of beetroot textures with elderflower curd
Starter
‘Pork and truffle’ Dominic Chapman; Adam Gray
Rare breed pork ‘Scotch egg’, warm tartare sauce, pea shoots.
English quail and summer truffle pie with buttered kohlrabi
Intermediate
‘Fish’ Russell Brown; Adrian Oliver; Kieran Smith
Saffron-poached tiger prawns with piquillo pepper salsa, sherry reduction, olive oil foam
Main Course
‘Lamb’ Mark Poynton; Russell Bateman
Slow cooked NZ lamb, broccoli puree, smoked garlic, Olde Yorke cheese, almonds, wild garlic jus
Pre-Dessert
‘Eggs and Soldiers’ Alex Wood; Ben Goldsmith; Darren Goodwin
Coconut white, carrot yolk, carrot juice toast
Dessert
‘Chocolate orange’ Matt Tomkinson; Mark Lloyd; Tom Kneale
Dark chocolate delice, lavender ice cream, burnt orange syrup
Cheese
Marcus Bean; Johnny Mountain
Goats cheese pannacotta & artisan cheeses; Bournes Cheshire, Stichelton, Cenarth brie. Served with quince jelly, spiced apple chutney, cheese tuilles, oatcakes and fruit crisps
Petit Fours & macaroons
Luke Mackay; Edd Kimber
Pistachio macaroons with saffron butter cream; Rosewater and raspberry macaroons; Rhubarb and hibiscus fruit pastille; Salted Dulche de Leche milk chocolate truffle
As you can see from the list of names above each course this wil certainly be a night to remember for all attending, I am extremely grateful and proud to be part of this, and for such a worthy cause too.
make sure you visit the official site and buy tickets, if you cant make it, simply donate, every single penny goes towards rebuilding peoples lives.
I will post photos, feedback etc after the event, so until then. DONATE NOW!!!
Thank you.
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