Episode #12 Tar Beach course assignments

7 Jul

Utilizing a complex non-random algorithm consisting of Dow Jones Industrial vapor line trends for the last decade of thursdays, cross-referenced with Global periwinkle production figures and migratory waterfowl attrition biases, we have derived the following assignments for Episode #12:

Staging + Prep-time Cocktails & Snacks, served @ the ADVentureLoft™ (10th floor) from 5:30-6:30: Francine & David

Snacks consisting of spicey pecans and vegetable spring rolls served with a white or red sangria.

while everyone gathered and prepped.

From there, we’ll gather whatever cooking gear, ingredients, glasses, & serving-ware we’ll need from the loft at which time we will ascend to our own Tar Beach on the roof… Each of next 4 courses will consist of

[A portioned (ie. plated) dish + A passed dish served family-style + An accompanying beverage]

For timing purposes, we’ll aim for serving the 1st main course ~7pm, and each course served 30 minutes or so thereafter.  For each course, plan on providing drinks, portioned + family-style servings for 12 diners– we’re only 11, but you never know when a mystery guest may stop by.  And good news, there’s room on Tar Beach for us to all sit together — no kids table!

1st main course:  Caroline & Stuart

Shishito peppers and……

chicken satay served with an ice cold sapporo beer.

2nd main course: Suzanne & Kent

grilled pizza topped with a sizzling sunny side-up egg paired with a summertime margarita.

3rd main course: Valeria & Ken

Fresh oysters paired with po boy sandwich.

Dessert course: Cassie & David

Key lime pie with watermelon sorbet.

As usual, amuse-bouche’s are open season and always welcome.  Declare any dining allergies / restrictions to the comments of this post, and contact me with queries regarding ingredients and equipment that we already have on hand (check the Batterie de Cuisine page too).

See everyone soon.

4 Responses to “Episode #12 Tar Beach course assignments”

  1. thatgirlinnewyork July 8, 2012 at 2:40 pm #

    richard and i would like to make fish (probably mahi mahi) tacos and corn on the cob. both fish and corn would enjoy finishing on the grill, if is available to us.

  2. thatgirlinnewyork July 8, 2012 at 2:47 pm #

    say “mystery guest” and one person comes to mind, but this, too pops into my head: http://www.youtube.com/watch?v=XHsQpTbQ9Uo

  3. spark0101 July 14, 2012 at 8:37 pm #

    So, Kent and I are thinking about grilled flatbread/pizza with fried eggs on top among other things. OR something cool and refreshing that wouldn’t require cooking like ceviche. Thoughts? Objections? Preferences?

    • jdavidar July 15, 2012 at 2:43 pm #

      They both sound delicious. The FMC has no objections to either, and in fact endorses and encourages serendipity and chance to guide your choice. Consider using the tried and true FMC-approved technique to determining a menu (among other things): The coin toss. 😉 (If there are more than two choices, writing the names on small pieces of paper and pulling them out of a large hat works well. That’s how we determine course order and assignments, truth be told.)

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