So on Saturday I went over to the house of the people I will be cooking for (if you don't know what I'm talking about check here), and talked about the dinner.
Overall there were not many things that they are completely opposed to. The wife cannot take concentrated amounts of sugar, and they are not big fans of anything that slithers down the throat (oysters, sea cucumbers etc.). They also dislike lima beans and any overcooked veggies (like canned).
Thankfully, the likes far outnumber the dislikes. They are not vegetarians (thank goodness) and they enjoy all protein. They have however, been eating a lot of fish lately so they requested less of an emphasis on seafood. They are very into sauces and they like "good basic food with fresh ingredients." They absolutely love mushrooms in any form and enjoy the pairing of sweet and savory (something like figs and bacon).
They believe that whites have their place but generally prefer reds, namely Spanish Varietals.
Not overly sweet (double chocolate anything).
Generally they prefer sturdier breads over white.
So what am I gonna make:
I haven't decided yet but I have a general idea. The couple did not place a lot of restrictions on me so I have a lot of room to work with, which is perfect; I can pretty much cook whatever I want. In terms of bread, they said they generally preferred sturdier types, but I'm really tempted to make Thomas Keller's brioche-- I've made it many times and I'm sure they will love it.
In terms of the main courses, I'm still not sure whether I want to do 4 or 5. Maybe four and an amuse bouche? Dessert will definitely only be one course and if I decide to do 5 I think the fourth might be a cheese course where I would pick a few of my favorite cheeses and put together a composed plate with condiments and all.
I have an idea for a dish that I've wanted to try out for a long time scallops with chorizo sauce and roasted broccoli. They used to make an awesome chorizo sauce at Lacroix that I'm confident I could replicate. Scallops are really nice and meaty and they definitely would go well with a strong sauce like that of chorizo. When roasted, broccoli is no longer a little harmless green vegetable. It becomes more assertive and develops a deeper flavor. I'm thinking that this dish might need some acid, or maybe something else in general. I know I can just finished the sauce with some lemon juice, but I'm not completely sure if I'm satisfied with the dish like that.
That will probably be the second course. To start off I need something really nice and light. Maybe a refreshing soup? Maybe pumpkin, but would a light version of pumpkin soup taste good? What about a pumpkin soup with some sauteed mushrooms on the bottom and a dollop of creme fraiche on top?
Third Course I definitely want to feature duck confit. Duck Confit is just something that I'm 100% confident I can make taste awesome that there's really no reason not to include it. Right now I've got a duck confit risotto with some veggie on my mind, but would I be progressing too fast? Is that too heavy for a third course?
Yea I know I'm running out of courses, but I also wanna fit in pork belly somehow. The pork belly that I made a few weeks ago, was just so astonishingly good, that I can't not give it to someone I'm hoping to please. But what would I pair the pork belly with?
It's gotta be something with apples or pumpkin. I've never really been into making refined dessert plates so I may just do like a pumpkin cheesecake, cut out 2 pieces, garnish them with some fruit puree, then save the rest for myself as a reward for a hard day's work.
All these are questions that I will have to address, and if you would like to offer suggestions or advice please feel welcome to. I will keep yall updated as I refine my ideas.