Our evening began with Sous Chef Amy's Salmagundi (poached chicken, heart of palm, pickled onions, capers) and a slab of goat cheese, on a homemade rusks. Rusks, commonly enjoyed by sailors on long voyages, were slightly sweet and very crunchy, deemed truly delightful by the chefs. To fight off the risk of scurvy, we sipped on a lemony French 75, spiked with a shot of St. Germaine.
To the table for Sous Chef Abe's Berried Treasure Salad, where raspberry dressing "X"s marked the spot to find a mixture of spinach, fried goat cheese, candied walnuts, and raspberries and blueberries. Along side, we enjoyed cups of Gold Bubbles with goldschlager and prosecco.
For the main, Master Chef Leah was inspired by pirates, sailing around the tropics as she served Black Beards Last Supper. Her dish of BBQed pork tenderloin was served with tropical fruit salsa, grilled corn polenta, and a guava puree. The Tropical Treasure cocktail was a blend of spiced rum, pineapple, and watermelon.
Our evening ended with a taste of citrus by Sous Chef Vanessa. Her tangy and fresh key lime pie with graham and coconut crust was topped with whipped cream, sliced limes and lime zest. The drink was a fiery punch made with pineapple juice, soda, rum and muddled jalapeños.
Next up Master Chef Abe!