Farewell to Summer

I’m not sure epic can even begin to describe how amazing last night’s meal was. From the wonderful fresh ingredients we had just purchased from the market that morning, to the perfectly paired wine with each course, to the great times we spent with friends… I believe last night’s dinner can go down as one of my favorite dinners in NYC ever.

And we didn’t even have to go to a fancy restaurant to enjoy it.

A couple of weeks ago Ashley had asked about an idea she had for this month’s Foodbuzz 24×24. Foodbuzz 24×24 is a cool program that allows featured publishers to submit their dream meal in hopes of Foodbuzz footin’ the bill for the event. Thanks to the 24×24 program I’ve participated in a delicious 7 course Vegan Meal and was give the opportunity to dine at one of Disney’s classiest restaurants – Victoria & Albert’s.

Ashley’s idea was a fun one. She wanted to send summer off with a bang by creating one last summer inspired meal before the cool air of fall set in. Her plan was to use fresh, local produce to create this meal and incorporate one or two fall items into the feast as a bit of a welcoming. I was thrilled when her bid got accepted, especially since she had invited Derek and I along for the ride.

Last night Ashley and Bo’s tiny NYC kitchen was transformed into a culinary mecca as we created four fabulous summer inspired courses to feast on.

Bo was our fearless leader for the evening. He designed the dishes and instructed each of us what to do. That boy has some serious culinary talented, I was pretty much in awe all evening of his skills.

It was pretty late by the time we even started cooking the meal – around 9:00pm – but after a long day of eating our way through Chinatown I’m pretty sure none of us minded. We started with a taste of Fall in the form of Pumpkin Beer.

p.s. I’m so excited pumpkin beer season is officially in full effect.

Course #1

Homemade Toasties using french bread from the market and fresh local blue cheese also from the market.

The blue cheese was extra salty and delicious. The perfect way to start out summer meal.

Course #2

  

Pan Seared Scallops served over a Tomato, Corn, and Pickled Onion Salad with Fresh Cilantro.

Delicious. The corn really was what put this dish over the top, it gave it a a slight sweet crunch that brought a very summery feel to each bite.

The scallops were paired with a dry Muscadate.

Course #3

Roasted Rack of Lamb with a Berry Reduction served over roasted Red Potatoes and Squash.

Bo really out did himself on this one. The lamb was tender and perfectly rare. Everything about this dish just worked and just thinking about it made my mouth water.

The lamb was paired with a chote de rhone.

Dessert!

Easy Peach Cobbler (this recipe) with Vanilla Ice Cream.

We made a slight error with how much dough was needed for the small pan we had, but it was still great. Just more of a peach shortcake rather than a peach cobbler.

The night was incredible and made me realize how happy I am to have friends like Ashely and Bo to spend a night in with. The meal never felt drawn out or rushed and we all had a blast singing show tunes out loud and just being ourselves. This night will go down as one of my favorites ever.

The meal finished around midnight, then it was straight for bed to prepare for our 5k this morning. I’ll be back later for details on that one.