My friend, Virginia Taylor is an AWESOME self taught chef (whereas I am a self taught cook, there is a difference!). Last night she hosted a fundraising dinner at her cottage on Martin’s Beach in Half Moon Bay to benefit HIP Housing. She did a cooking demonstration for each of her courses so we learned a little, drank a little, laughed a little and ate a LOT!
This is Virginia demonstrating her seafood appetizers ocean side! How perfect.
Here is what she served, hoping to teach my daughters a few of her recipes and techniques.
This tasty appetizer is a Moroccan inspired Charmoula Ahi Tuna Tartare, served on both a homemade waffle potato chip and a wonton cup. Delicious flavors! I will have to make this when my daughter returns from Morocco this summer.
She also prepared a Puerto Rican style Ceviche Salsa made with halibut and a hit of adobo sauce to give it a nice kick!
Next up were decadent Salmon Rillettes made with poached salmon AND smoked salmon. This upscale dish’s surprise was that it was served on white bread that had been rolled out, brushed with melted butter and sprinkled with salt before being toasted.
Appetizers were served out side so we could enjoy the sunset at Martin’s Beach on a spectacular evening in Half Moon Bay.
The first course was served at the table. It was very labor intensive, so I don’t think my daughters will make this in college! Seared Mixed Seafood (scallops and shrimp) was served on a bed of pureed fennel and potatoes, with a cilantro/hazelnut pesto and orange compote. The room was silent except for all of the “mmmm’s”.
The second course salad included arugula, pickled beets, feta cheese, maple flavored walnuts and crispy prosciutto…all of which my daughters will eat! A nice tip was making the dressing from the pickling liquid.
The main course was a chicken roulade with herbed goat cheese in a chardonnay mustard sauce. It was served with wild rice (actually 3 kinds of rice cooked separately and added to the sauted vegetables prior to serving) and steamed spinach. Every bite was a delight. Spring herbs were used, but it can be adjusted for fall flavored herbs as well to keep it in season.
And yes, we did find room for dessert, a beautiful apricot and cherry tart made on ashort-bread crust. Just the right amount of sweet and tart to finish this amazing spring dinner.
Thank you Virginia. HIP Housing is a very worthy cause and they are so lucky to have you on their board!
Many of Virginia’s recipes can be found at: http://www.taylormademenus.com/
Find out about HIP Housing at: http://www.hiphousing.org/