Last night we hosted a dinner for wine trade colleagues who share the ‘TW’ postcode. 12 of us in all, and celebrity chef for the day was Joe Wadsack, who laboured for 5 hours to produce a stunning menu:
A Duxelle of Mushroom with Salami and Black Fig on Rosemary and Potato Sourdough.
Joe’s Fish Fingers and Tartare Sauce
(Icelandic Halibut and Scottish Loch Trout Goujons with Roasted Beetroot and Horseradish Tartare Sauce.)
Maine Lobster and Brown Shrimp with Broccoli Stem with a Spiced Vadauvan Butter.
Roasted Middlewhite Pork Belly with Fennel Seed and Herbs served with Celeriac Dauphinoise and Sautéed Sprouts.
Langtons G&T Slush Puppy With a Bilberry Gin Float.
Vacherin Mont d’Or, Colston Bassett Stilton and Lincolnshire Poacher
I’ll post on the wines we had tomorrow. We were in bed at 5 am. A great night.
Here’s a film of Joe cooking: