{"id":6712,"date":"2018-10-17T14:48:40","date_gmt":"2018-10-17T14:48:40","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6712"},"modified":"2018-11-08T17:52:24","modified_gmt":"2018-11-08T17:52:24","slug":"the-night-circus","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/10\/17\/the-night-circus\/","title":{"rendered":"The Night Circus"},"content":{"rendered":"

Wowee what a week.\u00a0 We did the biggest event to date…..eight courses for forty people.\u00a0 Plated.\u00a0 I got very nervous talking to people between courses and found myself doing deer in the headlights when it came time to describe what they were eating.\u00a0 I really need to work on that.\u00a0 Or get someone else to do it.<\/p>\n

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Diane was my sous and thank the universe for that woman.\u00a0 We had to set up an entire kitchen complete with our Camp Chefs and sous vide wands.\u00a0 They should sponsor us.\u00a0 Truly.\u00a0 I’m willing to bet that no one works the magic we do on our Camp Chef stoves.<\/p>\n

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We got a a fantastic write up in the newspaper and a local foodie group posted about us on Instagram complete with fabulous pictures.\u00a0 I have no idea what’s going to happen next, but here was the menu:<\/p>\n

~Lamb meatball on herbs de provence jasmine rice with black cherry sauce
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~Squid ink ravioli filled with prawns, chives, basil, and parsley in a garlic, shallot, and white wine cream sauce<\/p>\n

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~Salad of whole heirloom cherry tomatoes, cucamelons, and radishes on endive with roasted heart shaped beets in a citrus vinaigrette<\/p>\n

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~Fresh pineapple sorbet (I did not get a pic of this, but it was delicious and we served it in teacups)<\/p>\n

~Beef tenderloin sous vide, grill finished, with chimichurri sauce and fried parsnips brushed with tahini mustard<\/p>\n

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~Beer batter hush puppies with aged\u00a0 English cheddar and diced hot peppers in a chipotle beer cheese sauce<\/p>\n

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~Cinnamon roll topped with apple pie ice cream and shards of cinnamon glass candy<\/p>\n

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~Salty milk chocolate brandy truffles robed in dark chocolate and topped with turbinado sugar<\/p>\n

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And here’s the actual menu I wrote, which Hannah, Elizabeth’s daughter, added her expert calligraphy skills to:<\/p>\n

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We did this shindig at Old 99, a local brewery here owned by the Hills.\u00a0 Amanda did an amazing job putting the whole thing together.\u00a0 Her husband Matt did an incredible job pairing the beers.\u00a0 Everyone was flipping out over how well the beer pairings were and Amanda’s place setting antics were thoughtfully done and so well executed.\u00a0 I just love her so much.\u00a0 The theme was based on a book, The Night Circus, that Amanda loves.\u00a0 Did I mention she’s a hot librarian?<\/p>\n

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\"\"<\/p>\n

Diane graciously gave her recipe for the squid ink pasta for all of you.\u00a0 You can obtain the squid ink on Amazon.<\/p>\n

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<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Fresh Squid Ink Pasta<\/h2>\n
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Ingredients<\/h3>
  • 3\/4<\/span> lb<\/span> all purpose flour<\/span><\/li>
  • 2<\/span> tablespoons<\/span> Pernod<\/span><\/li>
  • 2<\/span> teaspoons<\/span> squid or cuttlefish ink<\/span><\/li>
  • 1<\/span> drop blue food coloring<\/span><\/li>
  • 1\/2<\/span> cup<\/span> tepid water plus 1 tablespoon<\/span><\/li><\/ul><\/div><\/div>\n\n\n\n<\/div><\/div>\n

    Place the flour in a bowl of a stand mixer with the paddle attachment and make a well.\u00a0 Blend the 1\/2 cup water with the ink, Pernod, and food coloring, rinsing with the remaining tablespoon of water and add it all to the flour.\u00a0 Mix on lower speeds, gather into a ball, cover with saran wrap, and let it rest in the refrigerator\u00a0 for at least an hour.\u00a0 The dough will keep for up to three days.<\/p>\n

    Thanks Diane AKA the Pasta Genius!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Wowee what a week.\u00a0 We did the biggest event to date…..eight courses for forty people.\u00a0 Plated.\u00a0 I got very nervous talking to people between courses and found myself doing deer in the headlights when it came time to describe what they were eating.\u00a0 I really…<\/p>\n","protected":false},"author":1,"featured_media":6722,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[114],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/10\/20181014_153421_HDR.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Kg","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6712"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6712"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6712\/revisions"}],"predecessor-version":[{"id":6806,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6712\/revisions\/6806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6722"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}