A fundraiser dinner for the DVSAS (Domestic Violence and Sexual Assault Services) purchased by Odie and Trina. As magical a place as the San Juan Islands can be we still have a need for DVSAS and we are greatful to have their services.
Last year Springtime in Paris at Chez Chloe. One year fast forward. Fête Italiano chez moi. We once again shared a memorable evening with Odie, Trina and 10 friends. This year we dined in Olga with the impeccable service of Jen, Loren and Anita and me barking in the kitchen. And we were treated with a few trumpet tunes from Willie Thomas (my dad) The menu came from two of the River Cafe books I have listed in favorites- (Blue one and Green).....
Wonderful service from....
Menu:
Whole Wheat Focaccias
Olive oil, sundried tomato pesto, basil pesto, kalamata olives, goat feta, sundried tomatoes, fresh baby basil.
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Whole Roasted Garlic
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Spicy Mussel Soup
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Grilled Sage Polenta and Gorgonzola sauce on a bed of fresh spinach
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Cherry Balsamic glazed pork tenderloin, Cherry compote, Kale, a twist of Orange scented pasta
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Green Salad, toasted pine nuts, shaved Reggiano, red wine vinaigrette
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Fresh Ginger Chocolate Torte, ginger infused whipped cream
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Wines Served:
Zardetto Prosecco
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Kris 06 Pinot Grigio
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Badia Coltibuono 05 Chianti Classico
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Zanatto 05 Ripasso
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These books are well worth purchasing for these recipes and many others. If you are interested in a specific recipe - please email me.
It was a good menu that was prepped ahead and fairly smooth to put out. One suggestion is on the spicy mussel soup recipe - I used a fair amount more liquid then called for.
And the pork recipe started from River Cafe Blue Book but morphed into this -
Pork Tenderloin (instead of boneless roast)
sea salt and pepper
1 red onion, peeled and sliced
1 1/2 cup of cherries fresh or frozen
1 shallot
4 oz butter
1 TB freshly chopped rosemary
8 oz cherry balsamic vinegar
2 oz red wine
Preheat oven to 400F degrees
For compote: Heat 1 TB of butter in a pot. Add shallots and cook till translucent, about 5 minutes. Add 1 cup of cherries and splash of cherry balsamic vinegar. Cook on low heat till liquid is a bit syrupy.
Season the meat, then grill on all sides to seal. Ideally this should be done on a cast iron griddle.
Place a baking dish over a medium to low heat, soften the onion in remaining butter for 5 minutes, then stir in the remaining cherries and rosemary. Add the grilled pork and remaining cherry balsamic vinegar.
Turn the pork so that it is well coated, then put into the preheated oven. Roast for about 10 minutes then stir the onions. Cook for another 10 minutes for pink center or 15+minutes for well done. *Remember there will be residual cooking when meat is resting once removed from oven.
Remove pork from oven and set to one side on a board covered. Deglaze the onions with red wine. Continue reducing while meat is resting till a concentrated juice.
Slice the pork and serve with red onions and cherry compote and reduction.
*Note- Don't let pork sit in cooking pan too long as it will overcook*
Serves 4-6.
The ginger cake has been posted and is a recipe I will be using all summer - I love it.
Here's a little more info to peruse, if interested on the wines-
Pinot Grigio
Badia Coltibuono
Zanato Ripassa
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