Last week we shared with you scenes from the cocktail hour and dinner preparation at our most recent dinner. Today, I'm back with the incredible menu that Chef Benji prepared for us to enjoy! We set the table in white with his menu in mind, and it really came together beautifully. To see what all was on this table, we'll send you over to the Didriks blog, but for now - onto the menu!
As mentioned in our most recent post, the meal started off with a delicious white sangria made by the host, Marshall. It featured a variety of fruits, including strawberries, plums, mangoes and more. That was served alongside a trio of cheeses that he hand-selected, as well as crackers and olives.
First course: Fresh, In-Season Salad
Arugula and Chayote with Wild New England Strawberries and Avocado, in an English Cucumber ring, topped with Delicate Maine Smoked Trout and Drizzled with Agave Nectar Lime Vinaigrette
Second course: Appetizer
Manchego and Mashed Navy Bean Stuffed Squash Blossoms Served over a Creamy Corn Puree and a Fire Roasted Poblano Puree
Third course: The Main Event!
Egg Battered Flounder Fillet served over Smoked Heirloom Tomatoes and a Crispy Fresno Grits Cake, with Salsa Verde Butter Sauce and a Shaved Kale Salad
Fourth course: Dessert
Fresh Cherry and Rhubarb Puff Pastry Tartlet with Vanilla Bean Ice Cream and Candied Pecans
Chef Benji was kind enough to create a gluten-free dessert option for one guest, which included the same filling as the tarts but had a gluten-free crumble on top in place of the pastry. Very kind of him, and it looked beautiful!
The menu was well thought out and so perfectly executed. Everything tasted exceedingly fresh and delicious, and the flavors were very smartly paired. We're already looking forward to our next partnership with Marshall and Benji!
What's the best meal you've enjoyed so far this summer?