Friday, March 11, 2011

Game Changers

Diner commentary at the Food Night table (pictured) has always led me to believe that the seared scallops at Food Nights past have been up to par.

And looking back, I honestly do think they were pretty good. But Food Night isn’t satisfied with “pretty good”. So in a quest to turn that culinary par into a birdie (or better), Food Night tried something new with the seared scallops this time. The results? I’ll let this picture say a thousand words………

I mean………… THAT is how you sear a scallop! End. Of. Discussion.

Food Night actually has a bit of a foodgasm every time it looks at that picture. I may even go to Sears and get wallet sized copies of that picture made and pass them out to strangers on the street, like some people do with pictures of their grandkids. And you think I’m kidding…

I guess what I’m saying is, this scallop searing methodology “tweak” was a bit of a GAME CHANGER. And actually it was only one of TWO game changers that transpired at “Food Night – Quack Edition”.

Game Changer #1; The shockingly simple scallop searing scenario.

Game Changer #2; DUCK CONFIT. Please witness….

Food Night is a bit ashamed it took this long to confit some duck. You know how sometimes when you are reading the letters to the editor of your favorite magazine, and someone writes in to say something like:

“Dear Sports Illustrated, it was actually Sven Blimpenberg and not Hugo Richalds that scored the game winning goal for Canada against Greenland in the Frozen Tundra Cup in 1962”.

And after printing the correction letter, the editor usually follows it with a “SI regrets the error”. Well, Food Night regrets the error, and will be confiting the bejezuz out of many fowl legs in the weeks and months to come.

And you should too! Therefore, Food Night is gonna show you how. That is…. if succulent, moist, rich, tender, literally falling off the bone goodness like this…

… would be of interest to you. And if it isn’t, well… I don’t know how to help you. You’re on your own.

So, two game changers, and we haven’t even BEGUN to discuss the wines of the night! Some were new and unique, some were familiar favorites, and then there was this guy… the winner of Best-In-Show for the evening…

*This seems like a good time to mention that, obviously, someone that knows what they are doing with a picture taking device was in attendance at Food Night. That would be Dan Stepaniak, the very same Dan from Heartland that provided the incredible duck product for “Food Night – Quack Edition”. THANK YOU Dan for your excellent contributions, culinary and otherwise, to Food Night!

To sum up; in the coming posts, we are going to revolutionize your scallop searing skills. We are going to build on your duck egg pasta making skills (that you have no doubt been practicing) via goat cheese raviolis AAAAAAAND via course #4 at “Food Night – Quack Edition”, dubbed Duck Three Ways...

*Come on, I can’t show you ALL the photos yet!!! But I can tell you, Duck Three Ways was located in the plates above, about 10 seconds after that picture was taken. And, I dare say, it was the highlight of the evening’s food stuffs.

So have a look at the menu for “Food Night – Quack Edition”, and your server will be along shortly to take your order…

Heartland Duck Charcuterie
procuitto, sausage, duck fat fried chipotle ciabatta

tomato, roasted red pepper, guajillo chile, foie gras buttered crouton

braised fennel, chipotle salsa, orange zest, hedgehog mushroom

Duck Three Ways
duck egg pasta, duck confit, foie gras butter

Goat Cheese Ice Cream, Mocha sherbet

Louis Latour, Pommard-Epenots, Premier Cru

Chateau Pichon Longueville, Comtesse de Lalande, Pauillac

Leroy, Bourgogne Blanc

Domaine des Remizieres, Hermitage Blanc, Cuvee Emilie

Le Are, Amarone della Valpolicella

Casanova di Neri, Pietradonice

Parusso, Barolo, Bussia Vigna Munie

Antinori, Guado Al Tasso

The Standish Wine Company, "The Relic", Shiraz, Viogner

Clarendon Hills, Old Vines Grenache, Kangarilla Vineyard

Sutter Home, White Zinfandel

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