Feast of Freya, 2008
pre-game:
Barcelona nights: marinated olives, toasted almonds, roasted peppers, anchovies, figs and dates stuffed with house-smoked bacon
(fino sherry)
first base:
Arugula salad with grilled blood oranges, pine nut brittle, lavender-vanilla aioli
(riesling)
or
Wild mushroom cappuccino with truffle foam
(gamay noir)
second base:
Oysters agrodolce: 3 fresh Malpeque oysters moistened with chocolate sweet and sour sauce, barbecued on the half shell and served warm
(pinot grigio)
or
Teriyaki lamb brochette: honey-soy glazed Aubin Farm lamb, grilled and served over arame, burdock and carrot kimpira with wasabi and sesame “seven secrets” oil and pickled ginger
(sake)
time out:
Lemon-ginger sorbet with poppy seed and rosemary biscotti
(prosecco)
third base:
River Bend Farm duck breast, pan seared with Uncle Bruce’s magic love dust (coffee, chili, mustard seed, fennel seed, coriander and peppercorns) served with port-raspberry demi-glace over a love nest of crispy shoestring fried leeks, potatoes, beets and parsnips
(cabernet)
or
Halibut poached in a lemongrass, damiana, ginseng and coconut love potion served over jasmine rice with bamboo shoots, bok choy, hearts of palm and grilled pineapple
(gruner veltliner)
home run:
Chocolate-chili mole cake with a molten chocolate center, avocado sorbet and smoked cherries
(port)
or
Saffron crepe with rosewater ice cream, pistachios, mandarins and spiced sugar twists
(icewine)
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