Draft Menu

[harbourchef]

Here is a 1st draft for a local fund raiser dinner that we do every year. It is called the Phantom Dinner and people buy tickets and meet for a cocktail reception where names are drawn for each restaurant participating. The guests find out where they will eat and who they will eat with that night. Each restaurant chooses it's own theme and designs a display menu that is viewed in the downtown mall for a few weeks prior to the event. This year I am going with "bounty of Vancouver Island" as my theme and the display menu will be a map of the island with the menu printed over it and each ingredient will have a line conecting it to its location of harvest with a small description of the farm/ fishing involved in making that product.

Pescatores Phantom dinner 2006


1st course – South Charlotte Rougheye Rockfish Ceviche and Marinated Quadra Island Gallo Mussels

2nd course – Bacon wrapped smoked Read Island Regal oysters

3rd course – Sooke Green Sea Urchin bisque with Sooke Dungeness Crab salad

4th course – Potato crusted Queen Charlotte Halibut in wild salmon and Quadra Island scallop mousse

5th course – Black rice pudding with Hillside farms organic rhubarb compote

[Genevieve]

Yes I am looking good.

Sounds like a great way to meet people too.

[cjs]

What a fun sounding event!!

[spoonbread]

Looks good. Like the black rice pudding idea...I've done ice cream with that.

[L.Quinn]

why is this post in this forum. nobody will see it here. I knew it was posted but had to look for it all over. Sounds good Ben. stoked on the oysters!

[cjs]

"nobody will see it here" - watch it, bub! Who you callin' nobody???

This IS the place for Ben's post.

[chefa1a]

nice menu and uses of sustainable products

[miahoyhoy]

Looks very nice Ben!
Very nice indeed!

[firechef37]

The entire concept of the dinners is just wonderful!!! The menu sounds good too. Nice to know that community and food still go well together. The town I live in has a population of less than 1,000 and does "community meals" hosted by civic organizations regularly (the non-profits all think I should volunteer my skills and time...) and it is different from what you describe but as close as we get. The city of 35,000 my restaurant/cafe is in and my catering is based in is "too big" in its own eyes to have any community spirit. I hope your menu is a success!?! Makes me wish we could do more than corn and soy on a menu from Iowa...I know we have wineries, pork, beef and chicken producers as well but most people think of King Corn when they think of an Iowa Harvest!!!

[DaCook]

Frick, I reallly do wish that I had more time than running from terminal to terminal in Vancouver, and find your place on the island. (Last time I was there was in the '70's.)

[ChefJen]

Ben sounds fantastic.. and i like the dessert idea...

You can serve it in a Vanilla wafer cup.. it will look pretty and taste great

[CookingChaos]

I like your idea with the menu, mapping out all of your ingredients. If you can scan it and post it up.

[harbourchef]

I'm not sure how to post it but if you PM me your email adress I can send you a copy.