Page 49 - Poole Audi Feast Magazine Edition 2
P. 49

The main (and with more than a nod at the Chinese Year of the Rooster) is delivered with one of the evening’s most talked about elements – chicken scratchings with chicken breast on a tru e mash, velouté, and vegetables to share – and a beautiful Chablis at our very own dining table...
The dessert was as decadent as the evening as a whole – a gold leaf coated chocolate bar and a fondant torched Italian meringue with raspberry textures, soil, and pebbles.
At this sweet juncture we challenge ourselves to a sticky wine stand-o  and discuss the merits of the Noble One Botrytis Sémillon 2013 from Australia (a favourite), a Tokaji Aszu 5 Puttonyos 2004 – liked but only acquiring a third and the close runner up, Muscat de Beaumes-de-Venise 2004...
Nick and team quietly clear up as they go – after all a tidy kitchen is a happy kitchen and it was happy alright – ten impressed, satiated, and diary yielding guests – let’s face it, if entertaining at home is this easy, everyone wants a go.
Then there is a selection of  ne cheeses as Chef wishes us farewell. We will see Nick from Dorset Fine Dining again, and he leaves in re ected glory as the South West Champion Best Wedding Outside Caterer – well – vows aside we could have told you that!

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