Dinner @ The Newman's with Chef Micah

Preparing the amuse-bouche

Monday evening we had guests for dinner and our son Chef Micah created a masterpiece for us. The four-course dinner proved worthy of any four star restaurant, and we consider ourselves fortunate to have him home for a spell.

As he assembled the particular servings he was asked what his favorite thing to cook is. He replied, characteristically, "Something I've never prepared before."

This meal was something I myself was unprepared for, so very sumptuous, beginning with a special treat called amuse-bouche. The expression is French and means "mouth amuser." Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so free and according to the chef's selection alone. Our chef was exceptionally kind to us for this delightful surprise, a Kumquat-Yker Acres bacon marmalade, brussels sprout leaf, pickled mustard seed and chive.

The rest of the menu was equally imaginative, and delicioso. Yummmm.

1st

Salad of watercress, pea shoots, and Susan Newman’s homegrown sprouts w/ charred tomato ceasar dressing in a parmesan “cup”, piment d’espelette croute, anchovy.

Entrée
Confit of Susan Newman’s farm-raised Goose, crispy “Cassoulet”, saute of swiss chard w/ bacon and kumquats in a whole grain mustard and goose fat vinaigrette, cranberry-currant gastrique.

Dessert
Homemade dark chocolate ice cream, warm bourbon-raspberry sauce, vanilla salt.

* * * *
Here are some pictures of the rest of the preparations... Unfortunately, we were in such paradise by the end that I forgot to take photos of that fabulous dessert. The photos could have been better lit, and if there was more time some captions could be informative, but every picture tells a story.

A delight to the eyes and to the palette. 

There's nothing like sharing a good meal with good friends.

Thank you, Micah.