Another Tuamotu go round...

Well hello all friends and family that are quickly becoming super-duper fans of my blog! I'm off again, flying into the sunset to the Tuamotu atolls, where I will be cooking for a couple different groups. There are a few new atolls to add to my list, including Rangiroa and Hao(pron. How), along with some that I don't yet know the names of. Rangi actually has a winery, which I hope to check out. The picture that I have posted on this blog is black pearl farm on the lovely atoll of Fakarava, another stop on our trips. You can find these atolls on www.oceandots.com. So that is what is going on- now a bit of a jump to the past.

On the 13th of the month I did a lovely dinner for some lovely people in the Newberg, OR area. It is the third year in a row, and it just keeps getting better. Here is the menu, check it out and tell me what you think. The dessert is something that I started doing a few years ago to pair with Syrah, and usually I serve it with a slightly sweet, slightly salty Blue cheese mousse. It seems to pair very well with the wines. So until next time, everyone be safe in this crazy X-mas weather, and watch out for that new year! Cheers!

Hors D’oeuvres

Lamb and rosemary skewers with crumbled feta

A savory crème puff of Alder smoked salmon, with crème fraiche, red onion and capers

Goat cheese and wild mushroom tartelettes

Starter
Dungeness crab wrapped in fresh herb crepe, topped with a horseradish béchamel broiled and served with fried leeks and Yukon gold potatoes

Entrée
Duck two ways- Confit of duck leg, served with roasted duck breast, served on a sweet potato gallette with a dried cherry and orange compote, roasted haricot verts

Intermezzo
Blackberry and lemon sorbet

Dessert
Red wine poached pear with a black pepper shortbread cookie