Just because it is summer time does not mean we all can go native and just rely on Dad at the BBQ grill. Let’s help the Ol’ Man out with some creative culinary cuisine, shall we?
1st Course - Appetizer
Exotic truffle mushroom bruschetta with sage and tallegio
2nd Course – Salad
Toasted corn and cumin ceviche with Mizuna lettuce and black bean lime vinaigrette
(Dad can toast the corn on the grill! Yummy!)
3rd Course – Soup (served cold and refreshing)
Butternut Squash Bisque
(Served with balsamic reduction and grill toasted pumpkin seeds)
4th Course - Entree
Rack of Venison
New Zealand venison double rib chop, grill roasted and finished with butter, sage and thyme. Served with currant and white wine demi-glace (Use that side-burner, Dad!)
Sides include grilled corn-on-the-cob and grilled zucchini quarters.
5th Course - Dessert
Fresh pineapple upside down cake with cardamon scented ice cream
(Damn! Dad bakes??? Holy cow!!!)
Beverages include IPA Beer, Redd’s Ales and Mikes Hard Lemonade.
As always, BON APPETITE!
Summer Faire & Fun with Chef Pierre
By ~ DeGrey