Experience #9
Dinner Party in C Major
This dinner was about welcoming a new guest to the table and serving familiar classics with a few KCS adjustments.
The menu kept the shape of an Italian dinner: beef carpaccio, ossobuco alla Milanese and tiramisu. The carpaccio brought truffle, radish, blueberries, rocket, Parmesan and balsamic. The ossobuco stayed close to the classic but with a more polished presentation. The tiramisu became an egg-free version with Baileys and dark chocolate.
The set, Soul Connection, followed the same idea: familiar references, different angles, and enough energy for the room after dinner.
Menu
Beef Carpaccio
Thinly sliced beef with blueberries, truffle and rocket leaves.
Ossobuco
Classic Ossobuco alla Milanese with flair.
Tiramisu
An easy tiramisu with Baileys.
Wine Selection
The 2016 Ambasciatore Friularo is a bottle we come back to whenever we cook ossobuco.
It brings cherry, plum, leather, spice and a little oak. The acidity cuts through the richness of the dish, while the earthy notes work with the saffron, rosemary and slow-cooked veal.
