An Elegant Dinner With my Dentist
Last November, at the gala celebration to benefit the Martha Stewart Center for Living at Mount Sinai, my dentist, Dr. Marc Lowenberg, bid on and won a dinner for six at my home in Bedford. And, my good friend, Chef Pierre Schaedelin, donated his time to prepare this meal. It took quite a while for all of us to coordinate an evening that worked for everyone. Last week, that time finally arrived. Pierre and I created a fabulous menu consisting of:
- Cantitoe Garden Vegetable Salad
- Roasted Duck Breast, Braised Leg
- Turnips and Baby Carrots
- Meringue
- Espresso Ice Cream
- Coffee and Tea
It was a wonderful evening and I wanted to share a little bit of it with you. Enjoy!
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- Sharkey enjoyed the evening.
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- Pierre is always so happy when the garden has a bountiful harvest. Things really grew well this year.
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- For dessert, Pierre made assorted shapes and sizes of meringue. Here they are baking at low heat in the convection oven.
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- The duck legs were braised in red wine with aromatic vegetables and herbs.
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- We also have delicious hard-neck garlic from the garden.
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- The duck breasts were scored in preparation for roasting.
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- To drink with dinner, I chose a fine Chateau Ducru – Beaucalillou – Saint Julien 1996.
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- It was a small and intimate table setting.
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- The place setting cards are also printed with a sycamore tree.
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- The tiger lilies were still blooming nicely, so I cut some to add color to the dining room.
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- Pierre started blanching, roasting, and sauteing the vegetables for the garden salad.
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- Pierre’s amazing masterpiece of Cantitoe Garden Vegetable Salad – It was perfect!
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- Voila! Those meringues became quite a creation along with espresso ice cream.
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- The hors d’œuvre was boiled fingerling potatoes and osetra caviar from Russ & Daughters. http://www.russanddaughters.com/
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- He also prepared the turnips and baby carrots, which accompanied the roasted duck breast and the braised leg.
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- A really good combination
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- My fig trees have so much fruit this year and Pierre wanted to serve them with the duck.
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- Glistening and succulent
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- This lovely stamp of my farm’s symbol, the sycamore tree, adorns each dinner menu.
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- He picked an assortment of heirloom tomatoes and sliced them thinly. They’re so beautiful.
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- I have two identical dining tables, which can be moved together for larger parties.
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- The rest of the house was decorated very nicely with potted plants.
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