PACIFIC RIM TASTING
SHACKAMAXON COUNTRY CLUB
JULY 19, 2008
Gifts of the Pacific Sea at Shackamaxon
By Ernest Jaeger, Charge de Presse Provencial Honoraire
Chef Rotisseur Michael Salvatore III, Executive Chef of Sysco, Metro New Jersey region, joined with King Neptune to bring us the freshest gifts of the sea for a July celebration at the beautiful Shackamaxon Country Club in Scotch Plains. The club is also home to two of our professional members, Maitre Hotelier Club Jerome Louie and Chef Rotisseur Ryan Foo, who welcomed us warmly and along with Salvatore provided an evening we would not soon forget.
Salvatore arranged for shipments of incredibly fresh and delicious Pacific Rim seafood to prepare a feast which evoked the spirit of the luau. Guests helped to create a Pacific ambiance by dressing in festive South Pacific colors.
Upon arrival at the club, we were greeted by large displays of fresh seafood. Assorted Pacific Rim oysters, chilled Hawaiian prawns, warm sashimi of Tasmanian salmon, and Australian pepper berry crusted Ali tuna did more than just whet our appetites for the six course dinner that would follow. Amidst the raves for the freshness and variety of the seafood appetizers, guests sipped a refreshing Domaine Chardon Blanc de Noir.
An amuse bouche of stuffed king crab tail medallions welcomed us to the table. A beautiful presentation of poke of blue marlin followed. A Montiore Pinot Gris 2005 highlighted the freshness and spicing of the fish.
Alaskan king crab was spotlighted in the next course which also featured a “Dutch” red curry both with shitake mushroom, Japanese eggplant and coconut milk. The crisp fruit of the Simi Sauvignon Blanc 2006 provided an excellent accompaniment to the spice of this dish.
Palates were cleansed with a delicious charred watermelon and mizuna salad followed by frozen vodka grapes.
The culinary highlight of the event was a deconstructed luau which was presented as an abstract triptych study with Berkshire pork with taro, pineapple and smoke, native vegetable timbale and big island sweet puns. A Rosenblum Petit Sirah, Heritage Clones 2006 offered the right amount of fruit to make each taste of the dish sparkle.
A tasting of California artisanal cheeses introduced dessert. A sweet, decadent chocolate-macadamia crousillant topped with the Chaine seal and accompanied by peaberry crème Anglaise and wattleseed foam brought the exciting menu to a close.
A Fonseca LBV Port 2001 was poured as Kona coffee was served. Bailli Robin Jacobs brought out Salvatore for the presentation of a Chaine plate as well as the appreciative applause of the guests. Diners and Jacobs also recognized Louie and Foo who along with the kitchen and service brigade helped to make this another memorable evening for the Garden State Chaine.
