Earlier this week, I tagged along for an hors d'oeuvres tasting at a local catering company called Calihan (website viewable
here). It's a boutique operation but a very high-end one and thus the fabulous nibbles you see below. I'm going to under-the-photo captioning for this post.
TUNA TARTARE IN A CUCUMBER CUP. Stunning, light, and clean. The cucumber cup was not in the least wet, as one might fear, and the tuna was diced into perfect tiny cubes, delicately sweet, and flavored with sesame oil. YUMMY.
ROASTED BUTTERNUT SQUASH, BLUE CHEESE, AND FRIED SAGE PIZZA. The crust was heavy, doughy, and under-crackly but the toppings were meticulously even in their distribution across the surface of the pizza. The squash had nice caramelization and depth of flavor, but, in the end, the crust's failing overwhelmed the toppings' good points. YUCKY.
SEARED TUNA AND COCONUT GELEE ON A PIPETTE WITH MAPLE VINAIGRETTE. Nobody's going to do this for a Christmas party but it was really fun and interesting. My understanding is that it's a new addition to the Calihan menu and, to my taste, not quite worked out. The maple juice in the pipette, which you squeeze into your mouth with the solid elements, is too strong, too sweet. Clever, but YUCKY.
APPLE AND FOIE GRAS BEIGNET. There's a tiny lump of foie on the inside of this sweet beignet (which is pate a choux dough, deep-fried, right?). The dough contains bits of apple. Delicious and YUMMY. In the corner of the photo, you may be able to make out the bottom of a shot glass. It held three or so mouthfuls of LOBSTER BISQUE WITH TRUFFLE FOAM, which, my friends, was the best hors d'oeuvre of the whole tasting. Intense flavor, luxuriously smooth mouthful. YUMMY.
The chef, David Danielson, called this one STEAKHOUSE ON A PLATE. It's braised beef short rib meat, spinach foam, potato butter, on a toasted brioche round and topped with a sprig of baby cress. Very, very good and gorgeous to behold as an idea for an appetizer. The individual flavors did not come through as clearly as I had hoped, but, as they say, I would not kick it out of bed. YUMMY.
RED MISO GLAZED SHRIMP WITH A WONTON WRAPPER. Flavor-wise this was no great shakes but it had perfect texture -- crunchy on the outside, soft and velvety on the inside -- a rather beautiful presentation, and a sweet-spicy dipping sauce that was right on the money. I would say, YUMMY.
SMOKED SALMON AND QUAIL EGG ON A POTATO PANCAKE. Yes, that is a sunnyside-up quail egg, daubed with caviar no less. Clever, adorable, and basically a slam dunk. YUMMY.
SEARED TUNA ON A WONTON CRISP WITH WASABI TOBIKO. Check out that wonton crisp. Intuitive handle design, and YUMMY.
CURED LONG-ISLAND DUCK BREAST WITH QUINCE PUREE AND FIG GLAZE. My favorite presentation of the day, mainly for its restrained, neutral-loving color palette. The company's owner, John Calihan, thought the cracker/bread substrate needed to be reworked (too thin, as it was bending in the middle for some at the table). I say, YUMMY.
POTATO GAUFRETTE WITH CREME FRAICHE AND CAVIAR. The little green leaf is micro celery. Turns out this one is a high-end catering company staple. This version is better than most. The waffle chip was blessedly crunchy and salty. YUMMY.
CRABCAKES WITH SCALLION FONDUE. Nothing super amazing here; but I do love the cylindrical shape of the cake. These people know what they're doing. YUMMY.
TUNA TARTARE IN A CUCUMBER CUP. Stunning, light, and clean. The cucumber cup was not in the least wet, as one might fear, and the tuna was diced into perfect tiny cubes, delicately sweet, and flavored with sesame oil. YUMMY. 
ROASTED BUTTERNUT SQUASH, BLUE CHEESE, AND FRIED SAGE PIZZA. The crust was heavy, doughy, and under-crackly but the toppings were meticulously even in their distribution across the surface of the pizza. The squash had nice caramelization and depth of flavor, but, in the end, the crust's failing overwhelmed the toppings' good points. YUCKY.
SEARED TUNA AND COCONUT GELEE ON A PIPETTE WITH MAPLE VINAIGRETTE. Nobody's going to do this for a Christmas party but it was really fun and interesting. My understanding is that it's a new addition to the Calihan menu and, to my taste, not quite worked out. The maple juice in the pipette, which you squeeze into your mouth with the solid elements, is too strong, too sweet. Clever, but YUCKY. 
APPLE AND FOIE GRAS BEIGNET. There's a tiny lump of foie on the inside of this sweet beignet (which is pate a choux dough, deep-fried, right?). The dough contains bits of apple. Delicious and YUMMY. In the corner of the photo, you may be able to make out the bottom of a shot glass. It held three or so mouthfuls of LOBSTER BISQUE WITH TRUFFLE FOAM, which, my friends, was the best hors d'oeuvre of the whole tasting. Intense flavor, luxuriously smooth mouthful. YUMMY. 
The chef, David Danielson, called this one STEAKHOUSE ON A PLATE. It's braised beef short rib meat, spinach foam, potato butter, on a toasted brioche round and topped with a sprig of baby cress. Very, very good and gorgeous to behold as an idea for an appetizer. The individual flavors did not come through as clearly as I had hoped, but, as they say, I would not kick it out of bed. YUMMY. 
RED MISO GLAZED SHRIMP WITH A WONTON WRAPPER. Flavor-wise this was no great shakes but it had perfect texture -- crunchy on the outside, soft and velvety on the inside -- a rather beautiful presentation, and a sweet-spicy dipping sauce that was right on the money. I would say, YUMMY. 
SMOKED SALMON AND QUAIL EGG ON A POTATO PANCAKE. Yes, that is a sunnyside-up quail egg, daubed with caviar no less. Clever, adorable, and basically a slam dunk. YUMMY. 
SEARED TUNA ON A WONTON CRISP WITH WASABI TOBIKO. Check out that wonton crisp. Intuitive handle design, and YUMMY. 
CURED LONG-ISLAND DUCK BREAST WITH QUINCE PUREE AND FIG GLAZE. My favorite presentation of the day, mainly for its restrained, neutral-loving color palette. The company's owner, John Calihan, thought the cracker/bread substrate needed to be reworked (too thin, as it was bending in the middle for some at the table). I say, YUMMY. 
POTATO GAUFRETTE WITH CREME FRAICHE AND CAVIAR. The little green leaf is micro celery. Turns out this one is a high-end catering company staple. This version is better than most. The waffle chip was blessedly crunchy and salty. YUMMY.
CRABCAKES WITH SCALLION FONDUE. Nothing super amazing here; but I do love the cylindrical shape of the cake. These people know what they're doing. YUMMY.
No comments:
Post a Comment