43rd Food Tasting

Well, I was partially involved with the 43rd food tasting dinner at Inchmarlo. Most of the recipes were not to my liking, but what usually happens is, Head Chef Colin keeps some of the meat dishes for me to eat afterwards. Unfortunately, this time there was nothing left, and it wasn’t because he under estimated the number of people present, it was the fact that all the plates were cleaned because the guests ate everything and then the kitchen and other staff ate what was left! So, daddy asked Head Chef Colin to make another portion for me, which he took home and I absolutely enjoyed it – probably as much as the majority of the home owners and other guests did on the night itself.

Soupe à l’oignon
Onion Soup
(Paul Bocuse, Lyon)
* * * * *
Lemon Chicken
(Lee Lums, New York)
* * * * *
Rôti de porc à la moutarde
Roast Pork with Mustard
(Paul Bocuse, Lyon)
* * * * *
Torte Sorrano
(The Four Seasons Restaurant, New York)
* * * * *
Lemon and Raspberry Tart
(Nigella Lawson)
* * * * *
As you can see from the menu, as usual these were recipes chosen from restaurants that daddy had visited at various times, except for Lee Lum’s chicken dish, but he’d read about it and Colin made it. I like eating chicken, but I didn’t get the chance to eat this particular one. The evening was very successful with those taking part filling in slips of paper after each course saying whether they liked it, or not, and if they had any suggestions which they wrote down and they also gave the recipe a percentage. Daddy read out the percentages at the end of the next course, which always involves some hilarity because comments such as, “too many onions in the onion soup”, clash with another comment such as, “not enough onions in the onion soup”.

Well, all I can tell you is that if I had been present at the dinner I would have given Paul Bocuse’s recipe ‘Rôti de porc à la moutarde’, 100%, as a large number of the people attending the dinner did. It was absolutely yummy, and I asked daddy to thank Colin very much for taking the trouble to go and make it especially for me. I bet there are very few other Bulldogs who have a chef cook for them a 3* Michelin recipe especially for them!

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