Memorial Day At Almost Heaven South

Many bloggers have posted their delicious suggestions for Memorial Day eats and I enjoyed reading them, but we did something slightly different.  Our blogger party was on May 27 and we invited Penny & Dave Klett, Sam & Meakin Hoffer, and his brother Stu and SIL Sandy to stay with us rather than leave the party early to drive home or get a motel room. 

When Meakin said to put him to work helping with the party cooking, as an alternative, I suggested that they stay over an extra night and the brothers cook us one of their special meals I’d been hearing about from Sam – and they agreed.  In addition I got some photography lessons from Meakin and Sam and a gift of white boards to help me with light management.

So after a Larry breakfast of home fries with onions and green peppers, fried eggs, scrapple and rye toast, we turned the kitchen over to them and moved around to the peanut gallery to watch the magic happen.

They first made some croutons and the elements for gazpacho, so it could be chilling in the fridge.

Then after a power nap, they were ready to get down to the serious business of preparing this meal – I guess we could have grilled burgers, but this seemed like an acceptable Memorial Day alternative, don’t you think? They had a menu copy for each diner so we’d know where we were and what was coming next.

Dinner at Almost Heaven South  

Monday, May 28, 2012

Guests Chefs – Stuart & Meakin Hoffer

Appetizer 

Savory Bleu Cheese Popovers 

First Course

Chilled Spanish Gazpacho Soup with  Crispy Croutons 

Entrée 

Roasted Tenderloin of Beef

Napped with a Peppery Port Wine & Fig Reduction  

Garnished with Caper Berries 

Mediterranean Style Ratatouille 

Truffle Infused Mashed Potatoes 

Crispy Fried Shallots 

Cheese Course

Four cheeses with Honey Rosemary Glaze 

Dessert

New Orleans Style Bananas Foster over Vanilla Ice Cream 

Coffee

I’ll let Sam & Meakin do the primary posting about the meal itself as most of my shots were of the cook’s in action, so be sure to check in at My Carolina Kitchen to get the details.  Stu and Meakin made a great team and worked unbelievably well together.  They brought a cooler and several boxes of ingredients and utensils with them from home - leaving nothing to chance.  It’s obvious they had spent a great deal of time planning both their menu and what it would take to pull it off.

This is the beef filet coming to room temperature for roasting.

I believe this is the ratatouille being made. 

Then the gazpacho was served. 

After eating the soup, the brothers went about the preparation and plating of the main course, beginning with removing the meat from the oven to rest.  Note Sam's watchful eye on Meakin's potato mashing process.

This is my plate of beef, ratatouille, and potatoes and the nice little touches of fried shallots and a caper berry - my learning was that even with great food, adding the little touches can take it to the next level - Bev does this but I rarely do.

I cannot imagine going to restaurant anywhere on the planet and getting a better meal and I know it wouldn’t have been as much fun as sitting on the kibitzer stools, sipping wine, and watching the Hoffer boys in action.  Everything was perfectly cooked and I even loved the ratatouille, which was a first.  I pled with them to come back this weekend and do another one, but I’m suspicious it’s not going to happen.  Thanks guys for a wonderful dining experience that will be talked about for years.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  None

Two years ago:  Memorial Day At Almost Heaven South

Larry

5/28/12  meal date