Last Saturday night, I hosted a dinner party for some friends in my wine group and a couple other wine afficionados to celebrate my guy’s 50th birthday. It was all due to be informal under a ‘surf & turf’ theme with the birthday boy manning the grill. Then, something neat happened and award-winning Chef Bryan Gregg agreed to come to my home to cook for the group! My guests were very familiar with Chef Gregg as we were all avid fans of his former restaurant, Escape, in Montclair, NJ.
Chef Bryan Gregg
I let Chef know what my guy likes, foodwise, and he crafted the most decadent, delicious menu based on the finest ingredients he could source or forage himself. Here was the menu:
First Course
Japanese Wagyu Beef, Osetra, Pommes Rosti
Second Course
Lobster, Late Season Tomatoes, Avocado
Third Course
Whole Roasted Foie Gras, Black Fig Jam, Sourdough
Fourth Course
Dry Aged Ribeye, Farmers Market Vegetable, Bone Marrow Butter
Dessert Course
Valley Shepherd Cheeses
Key Lime Tart (by me, because it’s the birthday boy’s favorite)
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- Tartare Course
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- Lobster Course
The dinner was outstanding and the wines poured were amazing. Some Chefs, even with a resume like Chef Gregg’s, will occasionally agree to cook for private parties, so don’t hesitate to ask your favorite cook!
Cheers,
Veronique
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