a new one for my STJ bucket list... "Flavors"
Posted: Mon Nov 15, 2010 7:57 am
Flavors 2010 looked to be a tasty affair...
http://seestjohn.com/st_john_life/life- ... vors-2010/
The evening's winners (from):
http://barnako.typepad.com/news_of_st_j ... entry.html
Appetizer:
* East West Catering – Lobster and shrimp potsticker with Japanese ponzu sauce and sweet Thai chili sauce
* Westin – Pan seared sea scallops with wild mushroom risotto , white truffle crème fraiche and local greens
* Tap Room – Duck Confit – purple potato chip, cherry port reduction, blue cheese
Entre:
* Asolare – Beef tenderloin with mashed potatoes, asparagus with lemon grass and soy demiglace. Seared scallop with local pumpkin puree, house cured bacon with port and chili emulsion
* Banana Deck – Chili rub grilled shrimp with barbeque hollandaise sauce (served with chilled cucumber soup)
* Happy Fish – Red curry duck, braised in a red coconut curry sauce with white rice
Bar Food:
* Tap Room – Pulled Pork Sliders – bacon savory succotash, parsnip crème. They cheer their winning by doing beer shots
* Mojo’s – Hummus, chicken and bacon slider, chili
* Castaways – Grilled tuna sashimi on brioche with coconut curry conch confit
Desserts:
* Westin – A large selection including a lemon grass crème Brule and raspberry Chambord (sp chocolate truffle with choice of coconut, macadamia nut, heath bar, pecans, roasted tri-citrus almonds
* Café Roma - tiramisu
Mixology:
* Happy Fish – Summer and Spice: Kettle One with fresh tamarind, lemon and chai featuring a citron Kettle One agave nectar reduction.
* Asolare – Wild Card: Kettle One with lemon grass, coconut, cardoman (spice gives the drink its name) with ginger bear
* High Tide – Maho Mule – Kettle One with lemon grass, tamarind, lime juice all shaken then some ginger bear
Photos:
http://www.flickr.com/photos/tropicalfo ... 194885087/
http://seestjohn.com/st_john_life/life- ... vors-2010/
The evening's winners (from):
http://barnako.typepad.com/news_of_st_j ... entry.html
Appetizer:
* East West Catering – Lobster and shrimp potsticker with Japanese ponzu sauce and sweet Thai chili sauce
* Westin – Pan seared sea scallops with wild mushroom risotto , white truffle crème fraiche and local greens
* Tap Room – Duck Confit – purple potato chip, cherry port reduction, blue cheese
Entre:
* Asolare – Beef tenderloin with mashed potatoes, asparagus with lemon grass and soy demiglace. Seared scallop with local pumpkin puree, house cured bacon with port and chili emulsion
* Banana Deck – Chili rub grilled shrimp with barbeque hollandaise sauce (served with chilled cucumber soup)
* Happy Fish – Red curry duck, braised in a red coconut curry sauce with white rice
Bar Food:
* Tap Room – Pulled Pork Sliders – bacon savory succotash, parsnip crème. They cheer their winning by doing beer shots
* Mojo’s – Hummus, chicken and bacon slider, chili
* Castaways – Grilled tuna sashimi on brioche with coconut curry conch confit
Desserts:
* Westin – A large selection including a lemon grass crème Brule and raspberry Chambord (sp chocolate truffle with choice of coconut, macadamia nut, heath bar, pecans, roasted tri-citrus almonds
* Café Roma - tiramisu
Mixology:
* Happy Fish – Summer and Spice: Kettle One with fresh tamarind, lemon and chai featuring a citron Kettle One agave nectar reduction.
* Asolare – Wild Card: Kettle One with lemon grass, coconut, cardoman (spice gives the drink its name) with ginger bear
* High Tide – Maho Mule – Kettle One with lemon grass, tamarind, lime juice all shaken then some ginger bear
Photos:
http://www.flickr.com/photos/tropicalfo ... 194885087/