Chemistry and the Dinner Party (Pt. II)

The first part of this article was more about the buffet party. This second part is about plated dinners, how to plan them, and the factors that help you reach your goal.

For plated dinners, I generally offer three selections for each course. Using the client's feedback to your questions, come up with your entree first. Offer as much variety as possible within the constraints placed on you by the host. Even if they want all beef or all seafood selections, try to give them variety i.e. filet mignon, veal chop, or Chateaubriand OR snapper, shrimp, or salmon. For sauces, just think of the Mother Sauces and add ingredients to them to give variety and, unless requested, don't use the same sauce all three times.

Try to give a variety of starches. You could offer a roasted red pepper mashed, risotto Milanese, and roasted purple fingerlings or a pasta. Do the same thing with the vegetables.

I recommend giving your client the option of a very mainstream selection, a middle of the road, and a more adventurous selection.

Always keep the colors going on the plate in mind. Imagine the plate is your canvas and the food and sauces your paints. Some people may think a brown sauce with a brown starch and vegetable is pretty -- I don't. Color is your friend. People eat with their eyes first, remember.

Once you have your entree selections planned out, move on to your first course. Unless your client has a preference I like to offer a salad, appetizer, and a soup. If it's particularly hot I sometimes forgo the soup or offer a cold soup although they are rarely chosen. The entrees you offer will determine the selections you offer for the first course. A heavier entree will generally dictate a lighter first course. A simple way to organize your first course is to pick an entree and design a dish to go with that entree. Do this with all three entrees and you will have a dish to compliment all three. It's also quite interesting to see if the host will choose the pairings you designed.

For dessert use the same methodology as for the first course. Design one dessert for each entree. For the first course we used parameters such as salad, soup, and appetizer to get us started. For dessert you could go with parameters such as chocolate, vanilla, and fruit for variety's sake. Pair them up with an entree and design your dessert. Always keep color in mind.

If more courses are desired follow the same path. The parameters give you a starting point. Without them you could flounder around for days and get nowhere or wind up with a disorganized mess. This way you have a road map and at least the possibility of your client choosing the perfect dinners that you have designed.

Everything is a formula. Figure out your formula and plug in the elements. Don't make it more complicated than necessary. It's food, not rocket science. Have fun and stop fretting about it.

Chemistry and the Dinner Party (Pt. I)

When I was working in restaurants, I often had people ask me how I came up with specials and new dishes. I had a difficult time expressing exactly how I did it at the time. Recently someone asked me to put on paper exactly how I do it. I guess it's my chemistry background, but I view everything as a formula. My outlook on life and work is an interesting mix of my "right brain" and my "left brain". The first half of my life was spent studying chemistry in laboratories and the second half has been spent in Culinary school and professional kitchens (including my own). I guess I have a bit of a Jekyll and Hyde thing going on (Puck and Pauling might be more appropriate). Designing an entree plate and planning a dinner party are no exceptions to my belief that formulas are interwoven in everything we do in life and work. Here is Part I of my article on Chemistry and the Dinner Party:

It's Monday and I've been asked to do a dinner party on Friday. I've never done this before. What do I do?
The first step is gathering information -- what, when, where, why, and how questions.

What is the occasion?
What is the theme of the party?
What type of foods does the client have in mind?
What time of day will the party be held?
Where will the party be?
Will there be kitchen facilities be available?
What is the makeup of the guest list? Men? Women? Children? Ages?
Will it be buffet or plated? If buffet will it be a mixture of hot & cold items?
What is the budget?

Once you have the particulars on the party, you can start to form an outline of how you see the party going and flesh it out from there. Think of it in terms of building a frame for a house. These questions form the foundation for everything else to build on.

If you're client wants heavy hors d'ouevres for an evening party, you can bet people are going to be counting it as dinner. Plan on the usual courses of a dinner in bite size form. You need items that would make up an appetizer, salad, and/or soup. You need items that make up an entree: Protein (the number of choices will depend on the budget), Starch (a great way to give quantity and taste without the expense), Vegetable (just about everyone wants it there, but few people eat it -- unless there are a large number of vegetarians). Finally, you need a Dessert. This will also depend on makeup of the group. Women tend to eat more sweets and a group of only women will eat more sweets than a group of men and women. Alcohol consumption also tends to decrease the amount of sweets consumed.

For light hors d'ouevres consider what someone would have for a light snack. If the host is pressing for light hors d'oeuvres at dinner time, try to talk him into going a bit heavier. If there is no leeway go with more of the starch and filler items which fill up the table, look nice, and cost less. If you run out, it looks bad for you -- not the host.

For all of these options, consider the facilities available. If oven space is limited or non-existent, opt for all cold items or mostly cold items.

Color is very important, so think in terms of foods that have eye appeal. If the food tastes great, but is all a different shade of brown it won't be impressive and probably won't "move". People eat with their eyes first.

In almost all instances, you will want to give a variety of flavors so all parts of the palate are satisfied. Seasonal availability should be considered as much for what you can get as for what you can't. Don't offer heirloom tomatoes in December unless you live south of the equator!

For a mainstream party, think of your food questionnaire. What are the foods that people most often mark yes and which do most people mark no. Especially when you are starting out, it is a good idea to stick with more mainstream ingredients. Most people want to seem hip and may say they are open to anything, and this may be true, but the majority just aren't that adventurous. If you do opt to use more exotic ingredients, limit them to a dish or two and give plenty of alternatives.

When you have all of the facts and expectations, actually putting the menu together isn't that difficult. At that point, it's just plugging dishes into the equation.

Truly Intimate Dining for Valentines Day

Try something truly unique this Valentine's Day for you and your special someone. Anyone can make a reservation at a neighborhood eatery - this will be something the two of you will always remember. We offer limited seating, so crowds and noise are never an issue. We've been called a "hidden gem" in Alpharetta and gems should be a part of every perfect Valentines celebration.

Our Valentines Dinner offering follows:

Prix Fixe $75 per person, 4 courses

First Course

Oyster Stew with Champagne, Brie, and Caviar Garnish
~
Pastrami Duck Breast with Balsamic Strawberries, Watercress, and Creme Fraiche
~
Salad of Grilled Radicchio and Fresh Endive with Fig, Almond, and Dutch Gouda
with a Madagascar Vanilla-Sherry Vinaigrette

Main Course
Porcini Crusted Grouper with a Madeira Hollandaise, Prosciutto Asparagus,
and Saffron Whipped Potatoes
~
Chicken Ballantine with Tarragon and Smoked Salmon Sauce Supreme with
Sauteed Spinach and Classic Rice Pilaf
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Seared Tenderloin of Beef with a Barolo-Roasted Shallot Demi Glace with French Green Beans and Truffled Duchesse Potatoes

Cheese Course
Selection of Imported French Cheeses with Fruit and Nuts

Dessert
Chocolate Glace with Kirsch and Brandy Cream, Berry Garnish
~
Lavender Creme Brulee with Macerated Blackberries
~
Strawberry Tart with Almond Crust and Grand Marnier

We look forward to serving you and providing the backdrop for an evening you will never forget.

Call today for reservations, seating is limited. (678)-445-6275

You may also contact us by email.

First Specials of 2008

2008 is here and with it cold weather and resolutions. This round of specials will include some selections for each - hearty dishes for the cold weather and more spa like dishes for those who are trying to make up for the parties in December.

1. Beef Braciole with Egg Noodles and Creamed Peas - Beef is stuffed with mushrooms, shallots, and roasted garlic then braised in a red wine brown sauce

2. Crispy Chicken and Potato Pancakes with a Tarragon Cream Sauce and Asparagus en Croute - Asparagus is wrapped in Parmesan and puff pastry

3. Chicken with Mushrooms, Almonds, and a Grand Marnier Glaze with Green Beans in a Dijon-Lemon Vinaigrette

4. Marinated Tilapia in a Creole Tomato Sauce with Baby Peas and Brown Rice

5. Garlic Shrimp in a Lemon Wine Sauce with Sugar Snap Peas and Red Bell Pepper

Go to Order Page...

Enjoy, Bon Appetit, and may 2008 be a wonderful year for you & yours!

Filet Mignon with Madeira and Truffle Essence

This dish is a wonderful way to enjoy the elegant qualities of this most royal of the cuts of beef. The sweetness of the Madeira contrasts with the smoky, earthy attributes of truffles. If you have never tried this combination, I urge you to give this recipe a try. It's relatively simple if you have access to a good demi glace. If not, we will be happy to prepare it and deliver to your home.

Order this dish and many others.

4 servings

4 8oz filet mignon, barrel cut
2 ea garlic clove, split
kosher salt & white pepper, to taste
1 Tbsp olive oil
1 med shallot, minced
1/2 cup Madeira wine
1 cup demi glace
1/2 tsp black truffle oil
1 Tbsp truffle, shaved
kosher salt & white pepper, to taste

Rub each filet mignon with split side of garlic clove. Season liberally with kosher salt and white pepper. Set aside at room temperature for 30 minutes. Heat olive oil in saute pan and sear steaks. Finish steaks in 500° oven to desired doneness. Remove steaks from pan and allow to rest for 5 minutes. Place pan over heat and add shallots. Saute briefly. Deglaze with Madeira. Add demi glace and any juices from the steaks. Bring to boil and reduce to desired thickness. Adjust seasonings with kosher salt and white pepper. Plate steaks and top with demi glace.

Grocery Store Rant: Tenderloin

Everyone wants to eat well especially for the New Year. Eating moderate amounts of lean protein is one of the best ways to accomplish this without feeling totally deprived which leads to a call to your local pizzeria. Tenderloin, when prepared properly, is an excellent source of relatively lean protein. You can't get around calories in beef of course, but tenderloin is a good alternative to fattier cuts. You'll want to remove all silver skin and side chain. Silver skin is the shiny membrane that becomes extremely tough when exposed to heat. The side chain is a bundle of fat and connective tissue interwoven in scraggly meat that runs along one side of a tenderloin.
If you purchase precut filet mignon from your local grocer, they will undoubtedly leave these two nasty pieces of the tenderloin in place -- which is extremely annoying and in my opinion dishonest. It's much easier to remove them when the tenderloin is whole. After the tenderloin has been cut into steaks it becomes more inconvenient and you are paying for garbage that you have no use for. If you've ever cooked a filet and had that little nugget of fat and gristle hanging onto the side, you've had side chain.
I had a conversation recently with a friend who is a meat manager at a prominent local grocery chain. I asked him why they left this refuse on their steaks. I knew the answer before I asked it, but wanted to confirm my suspicions. Sure enough, they leave it on because they feel it's too expensive to throw away. In addition, most people don't know they are paying for something that should never make it to the register much less their dinner table. They could remove it and grind it into hamburger but wouldn't be able to charge as much for it. It honestly makes me angry that these companies prey on the ignorance of their customers. They are charging an exorbitant amount for a cut of meat to begin with -- $17.99/lb and more in many cases. In good faith they should take better care of their loyal clientèle -- THEY know better.
Don't be surprised when that steak you pay so much for at your local grocer doesn't measure up to what you get from a skilled butcher or chef. Your local grocer is taking advantage of what you don't know.

You heard it here first.


***Note: All of ADAiRE's tenderloin and filet mignon are barrel cut and completely cleaned of silver skin. Additionally we remove fat from the underside which detracts from the quality and can hide bits of silver skin.

One for the Christmas Season!

I personally like fruitcake, but for those less than joyous about this particular baked good -- This one's for you!

A great fruit cake recipie

You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky.

Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.


Merry Christmas!!