American Academy of Chefs Gala Dinner: Part 2
As a follow up to my post of May 6 here are some photos and descriptions of the food served at the Daniel Islands Club on Monday, April 28, 2014 for the American Academy of Chef’s Gala Dinner.
After 8 appetizers from She Crab Soup to Caviar, from Smoked Duck with Port Cherries, to Southern Fried Oysters. Not to mention Alabama Crab Cakes, Blackened Shrimp and Pork Rillette with Peach Confit, we were ushered into the dining room. The place setting spoke volumes as what awaited us. Not since my meal at the James Beard House in New York had I savored as delectable and decadent a meal.
Big flavor in a tiny package. The banquet began with Smoked Salmon Mousse with BBQ potato chip and chive oil. The chips were bursting with flavor and would have overpowered the delicate mousse had I eaten then together. I savored tiny tastes of the salmon’s followed by the crispy chips. Served with a Franciscan Sauvignon Blanc, Napa Vally 2012
Served with a Wild Horse Pino Noir, Central Coast 2012
Served with a Clos D Bois “Calcaire” Chardonnay, Russian River Valley, 2010
The main course was a domestic lamb sous vide with a Merlot Demi with smoked Yukon potato au gratin and Lavender Heirloom Carrot. I meant to ask how long the lamb bathed before it was seared to perfection, but my mouth was full.
Served with a Hoge “Genesis” Merlot, Columbia Valley 2011
In traditional Continental fashion the salad was served after the main course to aid with digestion. It was an Arugula Salad with Fried Green Tomatoes, Goat Cheese, Black Eye Pea Vinaigrette.
No wine was served with the salad.
Served with a Rober Mondavi Moscato D’Oro, Napa Valley 2012
A big thank you to all the chefs and staff of the Daniel Islands Club in Charleston, SC for this amazing culinary experience.