Aug 18, 2013
Dinner with Chef Paul Millist
When I started researching Chef Paul Millist, I was tickled that one of the first results was this article from hipsterchef.com. The article describes Millist’s diverse background and culinary training in such locations as the Seychelles, the Maldives, and Thailand.
How excited, therefore, was I, that our friends Ross and Daradee invited us to an 8-course tasting dinner prepared and served in their home by this innovative and creative “hipster”? Throw in some great wine pairings chosen by JWMarriott’s own David Friedberg, and you have yourself an unforgettable evening, in support of Ross and Daradee’s charity LoveIAM.
Here’s how it went. Eight guests gathered in the Murray home. Each guest provided a bottle of wine to pair with the 8-course dinner. Here’s what it looked like:
“pass me by” with Graham Beck Brut Rose: An hors d’ouvres course consisting of smoked salmon and caviar and duck pate on brioche (also a spring roll with lemongrass but I didn’t get a picture).
“boxed up” with Albrecht Gewurztraminer: A thai noodle dish with lobster, mushrooms, and pork dust
“silk” with Domanine Fontanyl Rose de Provence: Silken tofu with mushrooms.
“pectinidae” with Javillier Bourgogne des Forgets: Scallop with truffle and sweet potato puree.
“sea/pig/forest/earth” with Belle Gros Pinot Noir Meiomi: Halibut with bacon, asparagus, mushrooms, and potato.
“w.o.k.” with Bodegas Breca Red: Wagyu beef, fried oyster, and bok choy.
“no smoking” with Chiarlo Nivole Moscato: Marshmallow cigarette.
“painter’s palette” with Belle Glos Pinot Noir: White chocolate cake with chocolate, raspberry, and passionfruit paint.
Thanks SO MUCH to Ross & Daradee for inviting us, and to Paul and David for making the night so special.
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- Ross & Daradee’s dining room.
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- The chefs working in the kitchen.
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- Enough glasses for 8 x 8.
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- Ladies!
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- Gentlemen!
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- Chef Paul Millist
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- Our sommelier, David Friedburg.
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- An immersion cooker!
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- Paul and David describe Course 1, “pass me by.”
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- This is a very special smoked salmon from Switzerland.
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- Duck pate with brioche.
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- We did not let any of the pass me bys pass us by.
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- Our menu for the evening.
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- Course 2, “boxed up” was served in a take-out box.
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- Inside was a delicious thai noodle dish with lobster.
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- Course 2, “silk” was silken tofu with delicate mushrooms and a taro chip.
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- Here’s the bread, delivered in its own little oven.
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- Course 4, “pectinade” was a scallop with sweet potato puree and truffle.
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- Course 5, “sea/pig/forest/earth” was halibut with bacon, mushrooms, asparagus and potato.
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- Course 7, “no smoking” was a marshmallow cigarette.
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- Course 8, “painter’s pallette” started with the delivery of our paint tools.
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- Then we got this white chocolate cake.
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- And a pomegranate cooler.
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- Here’s my cake with raspberry and passionfruit.
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- Jackson Pollock came to dinner.
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- Stu and his painting.
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- Still hungry? It’s a burger to go!
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- What a wonderful dinner!
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