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When developing a fall/winter menu for a Michigan Bride or event host, we like to bring a touch of the outdoor atmosphere into the dining experience.
For a unique experience, present guests with an Oxtail Consommé with Oxtail Ravioli, salsify, root vegetable, leeks and truffles. This starter course would be presented on a bed of colorful Fall leaves. You can use the Fall leaves as an underliner for the soup bowl, bringing in texture and color to the table while intermingling with the richness and colorful Oxtail consommé.
For another first course option, take pine needles and lay them in a shallow bowl. On top of the pine needles,place another bowl filled with Kabocha Squash Potage with Duck Confit and Fugi apples. To present this entrée, the servers would go around tableside, using the French Service we spoke of in an earlier blog post and begin to pour hot water into the outer bowl, steeping the pine needles and releasing their fragrance into the guest’s sense of smell; bringing another unsuspected layer to the dinner.
Serving a fish course at any function will set the tone for a remarkable and elegant dining feast. A main course of Grilled Loupe de Mer, pumpkin risotto, butternut squash beurre blanc, wine syrup and pistachio oil is an elegant course.
A traditional main course option is serving a selection of red meat, that would still follow one of the interactive introduction courses he discussed above. Great options would be a main course of Lamb Tenderloin with fava beans, dates and smoked bacon or perhaps a Roasted Veal Loin, crispy sweetbreads, and sweet potato pancakes with a chanterelle mushroom ragu. Each dish would bring in a touch of wild game adding to the heartiness of the season and to the table.
Fall and winter dinner events are intimate gatherings with a strong focus on the food being served. Metro Luxe Events Candice Vallone likes to provide a relationship with the season, the guests and the food itself.
