June 9, 2002 - Pool and Yacht Club
Picnic on the Mississippi
Chef Rotisseur Kaj Sorensen with the roast lamb
A wonderful outdoor setting provided the opportunity to recognize the spit-roasting origins of the Chaine des Rotisseurs. Goose roasters indeed had it right: witness the Minneapolis Bailliage was treated to a summer’s day picnic at the “Pool and Yacht Club” in a glorious setting overlooking the Mississippi River.
Chef Rotisseur Kaj Sorensen preparing apple skivers
Nothing starts a hot summer day better than a sparkling wine, while the addition of peaches evoked Harry’s Bar in Venice, leaving us to believe that momentarily a gondolier might appear at the mooring in the Mississippi. It was a joy on this occasion to indulge ourselves in abundant hors d’oeuvres: offerings of salmon, shrimp and beef.
It was, however, the rotisserie-prepared whole lamb and goose, as well as the perfect tenderloin that set the tone for the entire event. Everyone present agreed that Chef Rotisseur Kaj Sorensen had turned the ordinary into the extraordinary.
By the time dessert rolled around, the diners were ready to be back inside, overlooking the Mississippi from atop the Pool and Yacht Club. This is a community with a broad Scandinavian heritage, but most of us have not enjoyed apple skivers. They were a joy: light, and very redolent in the flavor of the apples inside. We had an opportunity to watch them being prepared; but clearly the technique was beholden to the quality of the batter, a family recipe.
In sum, we were treated to the chef’s Scandinavian heritage and skills. The evening was
a blessing for us all around.
Chef Rotisseur Kaj Sorensen
Menu
Hors d’oeuvres
Assorted Danish Canapes
Champagne Peach Crush
Appetizers
Northern Pike and Salmon Terrine with Saffron Sauce
Danish Country Pate
Veal and Pheasant Pate
Gravad Laks with Mustard Dill Sauce
Lemon Marinated Sea Bass with Sugar Cured Lemon Confit
Olivier Leflaive, Les Setilles, Bourgogne France 1998
Entrées
Spit Roasted Lamb with Compote and Cucumber Salad
Tenderloin of Beef Su le Cendre, Morel Sauce
Spit Roasted Goose with Port Sauce
Coto de’ Imaz Rioja, Spain, 1996 Tampranillo
Val de Loire Bourgueil, France, 1999 Cabernet Franc
Assorted Salads
Spring Ramps
Fiddlehead Ferns
Fingerling Potato Salad
Assorted Desserts
Coffee, Tea