17/11/2023
๐๐๐ซ๐ฅ๐ฒ ๐๐ก๐๐ง๐ค๐ฌ๐ ๐ข๐ฏ๐ข๐ง๐ !
I feel beyond humbled and honoured to get invited for a seven course meal by USDA London.To celebrate USA week, event was held at Westminster Kingsway Catering college's fine dining restaurant - Escoffier. One of the London's white tablecloth restaurants.
U.S. is the major producer and exporter of wide array of food products. In order to showcase some of the best U.S ingredients, USDA plays vital role in procuring the best American ingredients to the catering college during US Food week. Third year students under the supervision of senior lecturer of the college very carefully prepare, present and serve the food. Every dish showcases the talent, passion and dedication of the Chef-students.
Keeping in mind the quality and variety of products, distinct flavours, textures imparted students prepare dishes that highlight the versatility of the products so that the dishes make their way to the hearts of their guests and they successfully did. I consider it a win win situation for both, Chefs as well as guests. As every dish showcased chef's creativity, it certainly broadened the palate of the guests as they too got introduced to new flavours and textures. Honestly speaking I would never think of Pistachio crusted fish. So here chefs smartly embellished Pacific Hake with American Pistachios and the crust took the taste of fish several notches up. I love such out of box creativity.
Needless to mention every dish was paired up with Californian wine. If you haven't tried Dark Rye and California Prune bread with Maple syrup butter yet, then I strongly suggest you should try this combo. Every bite melts in the mouth. For me Alaska Sockeye Salmon Rillette on croute were super addictive so couldn't try baked pancetta wrapped California Prune filled with Sartori Bella Vitano Espresso Cheese. Yes! German style wheat beer brewed and canned in Washington was served with this.
Soup with honey butter cornbread was comforting.
Amongst mains I opted veg so it was Roasted Pumpkin Pearl Wheat Barley Risotto with North Carolina Sweet Potato and few seasonal veggies. Paired with 2021 Bread and Butter Pinot Noir, Napa Valley, California.
Desserts platter was again creative - Rum soaked prunes dipped in Chocolate and roasted pistachios plus a chocolate bar comprising of the layers of American Peanut Butter Mousse and Pecan Walnut Brittle.
All this followed by Tea/Coffee and Petits fours.
Happy guest - Carefully curated menu by the budding chefs included everything from amuse bouche that pleased the palate to indulgent desserts. Tasters menu definitely takes one to a culinary adventure and is an experience to savour.
