Dinner Party

Planning a dinner party for Sat, began the prep work tonight. Here's the menu:

Buttermilk Ice Cream, Apple Dashi seasoned with Apple Shrub/Drinking Vinegar and Malic Acid

Porcini and Morel Cappuccino

Rosemary and Thyme Crusty French Bread with Maple Brown Butter

Acorn Squash Puree (inside acorn squash shell) with a Brined Egg yolk, Parmesan Mornay, shaved Maple Suga Block and Pine needle Smoke

Maple Coffe and Port braised, Grass-Fed, Beef Short Ribs with Pomme Puree

Pickled Blueberry Sorbet with Lemon Tart and Candied Basil

I'm debating axing the squash. Too much starch?

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Comments

Matthew_Snyder_68770

How big of a portion are you talking about? Like 3-4 oz of puree?

dancurren

Maybe 4-5 Oz. Enough to fill a squash shell.

Matthew_Snyder_68770

I think just in terms of pacing I'd put the cappuccino after the short ribs, and put the squash puree where the cappuccino currently sits in the coursing. But that's really a YMMV kind of thing.

Afonso_Tito_de_Morais_164825

I'd go for it!

bkeene12

I'd take out the French Bread and put in a shell fish- a nice scallop with some micro-greens would taste great and be on the lighter side. The squash sounds too good to leave out.