Escoffier Posted February 23, 2013 Share Posted February 23, 2013 I spoke to Chef Sylvain Tonello of La Bergerie and Del Ray Cafe and he agreed to prepare a special dinner for Rockwellians at Del Ray Cafe. We discussed menu and came up with the following dinner: Premiere cours: Le Souffle aux Trois Fromages Bleu, Parmesan, and Gruyere Cheese Souffle Deuxième cours: Les Coquille St Jacques et leurs Sauce a la Truffles 10/20 Diver Scallops with a Truffle Sauce Le cours principal: Les Escaloppes de Veau au Tarragon Milk-fed Veal Scaloppini with a Tarragon Sauce Et pour le dessert: La Crepe aux Fraises et Chantilly faite Maison Strawberry and Fresh Home-made Whipped Cream Crepe Dinner will be a miniscule $60 per person. I had to ask 3 times to make sure that I didn't hear incorrectly. That's right $60 for dinner. These are dishes that Grover and I have enjoyed in Paris and would like to share. There is a wine pairing available which consists of the following: First course: Cahors, 2011 Second course: Mader, Riesling Reserve 2009 Third course: Berthet-Rayne Chateauneuf-du-Pape, 2010 Dessert course: Veuve Cliquot Champagne, NV The wine pairing is available for $25 a person. This is a great opportunity to sample exquisite French cuisine for an unbelieveably low price. If you wish to attend, please let me know. When we get 10 people, I'll arrange for the dinner. We'll dine in a private dining room with personalized service. If we go over 10 people, I'll arrange for a second dinner at a later time. Link to comment Share on other sites More sharing options...
TheMatt Posted February 23, 2013 Share Posted February 23, 2013 I'd definitely be interested depending on the date & time! Link to comment Share on other sites More sharing options...
KMango Posted February 23, 2013 Share Posted February 23, 2013 Yes, plus one, anytime. Awesome opportunity. Link to comment Share on other sites More sharing options...
porcupine Posted February 23, 2013 Share Posted February 23, 2013 Sounds lovely. Mr P and I would like to join you. Link to comment Share on other sites More sharing options...
Escoffier Posted February 27, 2013 Author Share Posted February 27, 2013 Okay, I want to do this dinner on a Wednesday or Thursday night (because the chef asked that we do so in order for him to talk about the dishes, answer questions and in general be available). Which would be a better night and when? February 27 or 28 or March 13 or 14? Link to comment Share on other sites More sharing options...
Escoffier Posted February 27, 2013 Author Share Posted February 27, 2013 How does March 13th at 6:30pm sound for everyone? 1 Link to comment Share on other sites More sharing options...
porcupine Posted February 27, 2013 Share Posted February 27, 2013 ^thumbs-up. Link to comment Share on other sites More sharing options...
TheMatt Posted February 27, 2013 Share Posted February 27, 2013 I can do that day. Link to comment Share on other sites More sharing options...
Escoffier Posted February 27, 2013 Author Share Posted February 27, 2013 Great. I'll notify the chef tonight. Link to comment Share on other sites More sharing options...
ktmoomau Posted February 28, 2013 Share Posted February 28, 2013 Let me check on the date if there is still room? But I might be in with a +1. Link to comment Share on other sites More sharing options...
Escoffier Posted March 1, 2013 Author Share Posted March 1, 2013 Let me check on the date if there is still room? But I might be in with a +1. That won't be a problem. We can have up to a total of 12 which means there is room for 5 more. I will just need to let Chef Tonello know the total on Monday the 11th so that he can purchase the food and start the preparation. This is all fresh, completely off-menu, and cooked specially for we who are dining. We will gather at 6:30 pm for a sparkly, before dinner aperitif and a chance to meet both Chef Tonello and Laurent the owner. Dinner will be served at 7:00pm. Link to comment Share on other sites More sharing options...
Escoffier Posted March 7, 2013 Author Share Posted March 7, 2013 Just a quick reminder that this dinner is only a week away. If there are others who are interested, now is the time to let me know so I can let the chef know. Link to comment Share on other sites More sharing options...
ktmoomau Posted March 7, 2013 Share Posted March 7, 2013 Unfortunately I am now out due to a meeting that got rescheduled from this week, my apologies. Have a really nice dinner. Link to comment Share on other sites More sharing options...
Escoffier Posted March 7, 2013 Author Share Posted March 7, 2013 Sorry to hear that. Link to comment Share on other sites More sharing options...
Escoffier Posted March 11, 2013 Author Share Posted March 11, 2013 Last chance. I have to give Del Ray Cafe the final count this evening. People who are attending, there is a parking lot behind the building and plenty of street parking. Link to comment Share on other sites More sharing options...
Escoffier Posted March 13, 2013 Author Share Posted March 13, 2013 This is the list of people I have attending tomorrow evening: The Matt Porcupine and Mr. Porcupine Grover and yours truly. I've notified the chef and the ingredients have been purchased. Until tomorrow evening at 6:30... Link to comment Share on other sites More sharing options...
TheMatt Posted March 17, 2013 Share Posted March 17, 2013 I was reminded I hadn't posted any reaction or pics about this meal. It was quite good and well worth the price. First up was, in my opinion, the star of the menu: Blue, Parmesan, and Gruyere Cheese Souffle by Fortran, on Flickr Really, this was seriously good. Had an intense blue cheese flavor. I don't see it on the Del Ray or La Bergerie menus, but it *needs* to be on one of them. So I can go and order it every day. Next up, and not quite as blurry as it looks were the scallops. Quite good: 10/20 Diver Sea Scallops with a Truffle Sauce by Fortran, on Flickr Then came the veal: Veal and a Tarragon Mousse by Fortran, on Flickr This was good too, though I'm not the biggest veal fan. Still, I would not say no to it again. I believe there were more truffles in the drizzle which always is a plus! The tarragon mousse was...different. A very earthy flavor. I think I'd need to try it again to be more precise. And finally, a very light and delicious crepe for dessert: Strawberry and Cream Crepe by Fortran, on Flickr Not pictured was some very good bread and butter. All in all, a great success and great kudos to Escoffier for organizing it! Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now