The food was prepared in three-course meals.
The complimentary dish was Dungeness crabcakes served in seperate small plates.
( Dungeness crabcakes offer a delightful blend of sweet, succulent crab meat with a delicate, savory flavor. The crabcakes typically feature tender chunks of Dungeness crab, which brings a rich, sweet taste that's both sweet and briny. They're often seasoned with a blend of herbs and spices, such as parsley, Old Bay seasoning, and a hint of lemon, adding layers of flavor without overwhelming the natural sweetness of the crab. The exterior is usually crisp and golden brown, providing a satisfying contrast to the soft, juicy interior. Overall, the taste is a harmonious balance of sweetness, savoriness, and a bit of tang, with a pleasant, buttery finish. )
The entrée, or main dish, was A5 Wagyu Filet Mignon with Truffle-Infused Bordelaise Sauce and Sautéed Wild Mushrooms.
Let's dive deep into Gary's explanation on this dish
"A5 Wagyu steak is the epitome of luxury beef, known for its exquisite marbling and buttery texture. It boasts a rich, umami flavor with sweet undertones, melting effortlessly in your mouth. Its high-quality fat ensures a tender, silky experience with a deep, indulgent taste that is truly unparalleled.
This dish was expertly seared to a perfect medium-rare, preserving its extraordinary marbling and rich, buttery texture. This opulent cut is accompanied by a decadent truffle-infused Bordelaise sauce, made from the finest red wine, veal demi-glace, and fragrant black truffles, creating an intricate layer of depth and umami.
The dish was then complemented by sautéed wild mushrooms, including porcini, shiitake, and chanterelle, which were caramelized to enhance their earthy flavors. A delicate garnish of microgreens and a drizzle of truffle oil added a final touch of elegance.
The steak was served on a warmed, polished plate, allowing the luxurious flavors and aromas to shine, offering a truly memorable dining experience that highlights the sublime quality of A5 Wagyu."
( As we all can see here, Gary has great knowledge on food, and his goal was just to become the head chef in the restaurant he worked in )
And for the final desert was Lemon Lavender Crème Brûlée with Honeyed Pistachio Crumble
Here's a short description of the dish that was served
Indulged in a refined dessert of Lemon Lavender Crème Brûlée, featuring a silky custard infused with delicate notes of lemon zest and aromatic lavender. The creamy base was crowned with a perfectly caramelized sugar crust, offering a satisfying crack when tapped with a spoon.
Accompanied by a honeyed pistachio crumble, the dessert adds a delightful crunch and a hint of sweetness. The pistachios are lightly toasted and caramelized with honey, creating a luxurious texture contrast to the smooth crème brûlée.
A garnish of edible lavender petals and a drizzle of lavender honey complete this elegant presentation, elevating the dessert to a sublime finish with floral and nutty notes.
At the end of the day, Gary was full to the brim. He was very impressed with the dishes that the chefs managed to pull off.
….
After the waiters were called to clean up the table, the conversation started.
Noble looked straight at Gary:
I am a new author ! I only have the weekends to write so releasing chapter will take long. If you like my book then please send me some gifts, add my book to your library, or recommend this to your friends and loved ones ! If you have any thoughts, please share them below and I will try to read them. Thank you so much for reading and supporting me !
I hope you have a nice day :)