 |
I prepared this menu for a degustation-style dinner party that included an avowed vegetarian. Rather than condemn her to a meal of side-salads and accompaniments, or double my workload in the kitchen by cooking vegetarian versions of each course, I decided to make the entire affair completely meat free. I was very pleased with the result, and hope that you are too. The challenge with degustation menus is to make them balanced, with each dish complementing the last, and a coherent progression from start to finish. If you begin to feel full half way through, or follow a spicy dish with one that demands a refined palate, then the desired goal of "a careful, appreciative tasting of various foods" will not be achieved. ... |