Chef David Sweeney
We've been celebrating Valentines Day for the past 6 years with a group of friends at a different restaurant every year. Our size group can be anywhere from 10-14 people, and trying to find a spot that will accommodate us around 7:30pm on a Saturday night can be a little dicey (most places would prefer you to come at 6pm or after 9pm). So this year, I suggested we might try a different route and look into the details of organizing a private chef dinner.
When everyone was on board with the idea, I reached out to one of my favorites, Chef David Sweeney (written previously about here & featured on the slideshow at the top of this blog). He couldn't have been more agreeable, helpful, and just plain nice about the whole thing and crafted the most delicious 6 course tasting menu for us to enjoy! Our hosts Eric & Hillary provided the perfect backdrop with their bright white and ultra stocked kitchen. Photos and details below.... Currently, David is guest chef at The Sound Table on Wednesday nights + follow him on Twitter for more updates.
Amuse Bouche // Dehydrated Kale and Flaxseed Cracker w/Chevrea Pink Lady Apple & Pepper Jelly and Belgian Endive filled with Cashew Cream Cheese topped with Chive and Shitake Bacon
1st Course - Soup // Roasted Red Bell Pepper Bisque with Leak Cream Dollop, Cilantro, served with Black Olive Sourdough Bread from La Calavera Bakery
2nd Course - Pasta // Tagliatelle Amatriciana with Tomato, Pancetta, Parmigiano
3rd Course - Salad // Chopped Dandelion, Radicchio, Scallion, Mineola Orange, Fennel, Spiced Pumpkinseed, Orange-Agave-Dijon Vinaigrette
4th Course - Vegetable // Warm Organic California Artichoke Hearts, Roasted Fennel Hearts, Meyer Lemon & Chive Aioli, Basil, Peruvian Potato
5th Course - Meat // Sirloin Tip Roast, Horseradish Cream, Shaved fried Parsnip & Parsley, Currant Preserve
Dessert // Chocolate Cream Pie from The Cafe at Cakes & Ale, plus David brought us all truffles from Ellen Anderson Chocolates
All Images James Atticus Ferguson