Weekend of Fun at the Culinary Compound.
Recently, we were blessed with the presence of Mr. Greg Ehrlich at a special celebration dinner. It was a night to remember. A little background...Greg & I grew up in the same church together in our younger days and we've somehow stayed connected through the years. While he was out touring the planet as a rockstar playing with Allen Stone & Co., we would cross paths every so often while I was hopping around the country for work. It worked well! We saw each other more than our own families sometimes. Greg has recently focused his efforts primarily on his culinary ventures and I've been eager to have him prepare a meal for us, ever since I checked out one of his pop-up restaurants. It was impressive.
Ok, let's get to it. Greg came to the compund out in Whidbey Island. A gem of a property nestled right on the ocean with multiple kitchens, indoor, outdoor, commercial, you name it. Greg & I had discussed a few ideas and it ended up being nearly 20 of us that night. We began with a surprise starter, compliments of Greg. Big fresh oysters chillin on a big pile of ice. We threw some lemon on them and they went real quick, right from the kitchen island. They were a hit. As we poured our libations, we gathered at the table, family style and after a quick toast, Greg and his assistant got the party going.
Menu looked a little like this:
1st
Honey roasted seasonal stone fruit, arugula, fennel, almond, honey-ginger vinaigrette
2nd
Fire roasted butternut squash with ricotta cheese, lovage and cracked pepper
3rd
Pancetta wrapped pork tenderloin, balsamic pan sauce, spinach, garlic potato mash
4th
Braised beef, Cabernet Sauvignon reduction, parsnip potato puree, charred carrots
5th
Devil's Food Chocolate, Ganache, Salted Caramel Vanilla, Chocolate & Coconut
Needless to say, it was a memorable meal that everyone really enjoyed. We paired these courses with various drinks including Reds from all over the world and Goose Island Bourbon County Stout. Special occasion bevs. It was pure heaven. Can't wait to do this all over again.