Fried Catfish with Meunière Sauce and Pecan Butter, Broccolini with Preserved Lemon, Fried Jambon & Olives

We had a big to-do for the sister-in-law’s boyfriend’s birthday.

For the hors-d’œuvres (not pictured), there was some Spanish octopus that I had picked up from Conserva, cockles in brine that I had picked up at World Foods, some pheasant and porcini pâté from Chop, smoked duck and a few cheese – as well as beets and carrots from our CSA allotment from Millennium Farms that I had pickled.

For the main course, my wife made the Fried Catfish with Meunière Sauce and Pecan Butter while I made the Broccolini with Preserved Lemon, Fried Jambon & Olives – which is basically Toro Bravo’s grilled asparagus, but with broccolini instead.

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The beer list for the party was a bit extensive… There were bottles of the Ampersand: Vol. 2 Chapter 2 collaboration – aged in Chardonnay barrels – from The Commons Brewery and The Hop & Vine, the Back to the Future collaboration from Breakside Brewery and Fremont Brewing, Bu Weisse from De Garde Brewing, Lil’ Brainless Raspberries from Epic Brewing, Pipewrench – an IPA aged in gin barrels – from Gigantic Brewing and the White Truffle Gose from Upright Brewing. And with dessert – which was an assortment of cookies and pastries – a 2013 bottle of the Bourbon Barrel Aztec from Breakside Brewing.

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