parties & celebrations
East meets West, Pacific Rim cuisine, fusion food...The buzz words of the decade point to our passion for the ingredients and cooking styles of the Orient. And, with a little effort and a lot of enthusiasm, anybody can savor these flavors at home. To show you how, we created this elegant evening in an exquisite Asian-style home. The easy, user-friendly yet authentic menu can be created anywhere from a backwoods log cabin to a big city flat or suburban condominium.
While guests sipped chilled Momokawa Premium Sake, we passed gyoza, crispy pork wontons, and bite-sized duck pancakes topped with plum sauce. Asian flavors don’t always come naturally to the American palate; these hors d’oeuvres are a delicious introductory course to the many joys of Oriental fare.
After guests were seated for dinner, we waited a few moments before serving the soup to allow time to appreciate the sleek, sophisticated look of the dining tables. On each plate we placed an earthenware soup bowl, slightly off-center, and marked each place setting with a place card made from hand-torn rice paper, with the guest’s name written in a somewhat “Japanese” font with a felt calligraphy pen. Though starkly simple, two mahogany tables with glass center insets were set with natural bamboo mats, earthenware plates, tea cups, and small frosted glasses for sake - the look was stylish, simple, and inviting.
Arranged flowers would be an intrusion on this subtle, almost-spiritual scene. Instead, we opted for whole orchid plants, removed from their pots, and nestled in unstructured groupings of moss, with small Japanese river stones. To illuminate the table, we buried votive candles in the moss, allowing the flames to dance across the table. The look was mesmerizing.
When guests were settled, we served an upscale version of miso soup. To the delicious broth, we added a treasure trove of oyster mushrooms, poached lobster medallions, and cubes of silken tofu. Shakuhachi music drifted from the living room where a kneeling musician played on an authentic Japanese flute, and candlelight flickered. Subtle aromas filled the air. Glasses of pure, chilled sake were topped off, and guests felt themselves transported into another land.
Our main course was inspired by my friend Cindy Beare, who lived in Asia for many years. A shiny, foil package of whole, steamed striped bass with mushrooms and herbs, was placed between every two guests. When opened at the table, the room was enveloped in an intoxicating cloud of fresh ginger, cilantro, earthy mushrooms, and the barest whisper of pungent black bean sauce and mirin. Japanese rice and snow peas balanced the dinner.
The dessert was inspired by my favorite chef, Fredy Girardet. On an exquisite glazed celadon plate, we placed kiwi marinated in passion fruit syrup, sliced bananas marinated in lime syrup, and colorful butterflies made from strawberries, grapes, and golden raspberries. The presentation was finished with a light raspberry coulis.
One might expect this to be a complex and time-consuming menu to prepare. However, almost everything for this dinner can be prepared in advance.
The soup can be made early in the morning and set aside; the fish can be readied, wrapped up, and refrigerated several hours before guests arrive; and fruits can be cut and marinated several days in advance, then quickly arranged on the plates that afternoon and refrigerated. The hostess needs only to cook the rice and place the fish package into the oven 40 minutes before serving time. The wontons and duck pancakes can be prepared in advance and cooked once guests have arrived. I call them “interactive appetizers” and invite guests into the kitchen to watch while I quickly fry them.
Have fun with tradition: Provide a single shiny black stone for each guest to rest chopsticks on.
MENU:
Gyoza
Crispy Pork Won Tons
Grilled Peking Duck Pancakes with Plum Sauce
Miso Soup with Lobster Medallions
Steamed Striped Bass w/Japanese Rice
Snow Peas and Toasted Sesame Seeds
Kiwi Marinated in Passion Fruit
Bananas Marinated in Lime Juice
Serves: 16
Range of Difficulty: Moderate
Preparation Time: 3 hours
