Sous Chef Leah launched our meal with a star trek celebration of puff-pastry wrapped green beans/beams with a herbal sauce, and pakora baked green beans/beams with a tamarind orange sauce. The first cocktail of the night was in honour of Capt P, with an earl grey infused vodka, pear juice, splash of tonic and earl grey simple syrup.
Next up was Sous Chef Dallas, with a celebration of her near future with a new-born baby. We had triple servings of her roasted violet carrots wrapped in a puff-pastry blanket, with a garlicky yoghurt dip. With long lapses of no sleep, the drink celebrated the joys of coffee, with a splash of baileys and cream.
Onto Sous Chef Christine, who was focused on her upcoming toddler tantrum years with foods to soothe. The chefs were served halved grapes, a pile of cheerios and a broccoli, carrot, apple muffin, with a side of delicious lemon butter. The dish was complimented with a nutritious and energising red smoothie with pineapple, mango and orange juice, with crushed frozen cherries, raspberries, blueberries, lime juice and zest.
To the table for a salad dish decided by a futuristic AI Chat GPT (implemented by Sous Chef Amy). We enjoyed a delightful Caesar salad, tweaked to meet the various dietary considerations (cheese-croutons-bacon, cheese-bacon, cheese-croutons, dressing with no raw garlic, etc.) The Chat GPT also recommended a refreshing drink of a Cucumber Cooler, full of fresh mint, lime, and soda water (plus gin for the tipplers).
Master Chef Vanessa had her upcoming milestone birthday and associated Mediterranean celebration in mind, as she served roasted lemon potatoes with salmon and a salsa of baked multi-coloured tomatoes, olives and capers. To accompany the dish, we enjoyed a crisp white wine from the isles of Greece.
For dessert, Sous Chef Dean took us to a domed habitat on Mars! Under an exquisite sugar dome was a raspberry pomegranate tart with a baked custard layer. Under the dome, the village included homemade white and dark chocolate houses with chocolate tunnels, and raspberry and pomegranate seed Martian rocks. We washed it down with a custom cocktail of brandy, Cointreau, and fresh squeezed lemon, raspberry and pomegranate juice (plus an alternative with non-alcoholic rum and fresh juices for teetotalers).
Thanks for hosting our futuristic supper Master Chef Vanessa (and cat Stella)
Next up: Master Chef Leah