PFB3 – Luxury Dinner Party

Thank you all for voting for my pho in round 2 of Foodbuzz’s Project Food Blog! Out of the original 650 or so blogs that started, I’m at least in the top 200 thanks to everyone! Now it’s time for round 3, a luxury dinner party! If you like what you see, please vote for Livefire:

If you’re a regular Livefire reader, you may have noticed that, while I sometimes do something a bit complex, I usually try to do things that just about anyone could do at home themselves. My approach to the luxury dinner party topic isn’t any different, but I did take it up a level or two by using Himalayan salt blocks for each course, from salad through dessert.

salt block

To start off, let’s talk salt… The little bit of research I’ve read say that Himalayan pink salt dates back about 6 million years, to the Cambrian era. The salt is used in a lot of ways, from lamps to plates to table salt. I’d never had it before, but we came across 8″ x 12″ x 2″ plates at Sur La Table for half price and couldn’t pass them up! The plates vary a lot in looks, some very uniform, others with more pattern to them.

The blocks can be used for hot or cold/room temp dishes. The amount of salt imparted to the food seems to depend on the moisture of the food; the more moisture, the more saltiness absorbed. I did each course (except cocktails) using the Himalayan salt blocks.

Here’s the menu for the night’s Luxury Dinner Party:

pfb3 menu

I did the shopping for the dinner party at a local market that’s getting better and better known, having won an award for the best gourmet grocery in the country, Dorothy Lane Market. This is the same market that did Lobstermania a few months ago. The shopping consisted of getting some asparagus, house-made mozzarella cheese, Chilean sea bass and American lamb chops. Fortunately, dlm also carries Jeni’s Ice Cream offerings, which are about the best ice cream flavors ever!

dlm exterior

asparagus

fresh mozz

seafood

Seafood case

lambchops

jeni's ice cream

checkout

The appetizer/salad course incorporated tomatoes and chiffonade-cut basil from our very own garden, along with the dlm mozzarella. I sliced the tomatoes and mozz and let it all sit on the salt block for about 10 minutes. The results were a really, really pleasant saltiness to the caprese salad.

salad ingredients

caprese salad on salt block

Salad course

After apps, the table was set for the meal. My wife likes to set the table and always does a great job with it.

place setting

While I had one of the salt blocks on the grill, heating up for about 45 minutes, I seasoned the Chilean sea bass with a bit of black pepper and chopped rosemary and Italian parsley. I brought the salt block into the kitchen and put the fish right on the salt. It was hot enough to sizzle quite a bit, and the fish was cooked perfectly in about 10 minutes. I served it with a bit of Mesclun salad, drizzled with a bit of Pine Club dressing (a local steak house). I finished the fish with a bit of piment d’Espelette, a basque ground chile that’s very flavorful without overpowering.

seabass cooking

Seafood Course

The lambchops started cooking with fish, but needed a bit more heat than the salt retained, though it did stay hot enough that I could have melted cheeses or kept things warm for quite a while. Instead, though, I put the salt block back on the grill to get the heat back up again, and I finished the lamb as well as cooked the asparagus on the salt block directly on the grill. This method still worked great, and both dishes had a nice salt taste to them, but not too much. The Himalayan salt is really pleasant on everything that we tried, in fact. Even the egg didn’t get too salty cooking sunny side up on the salt.

The main course was paired with an Imagery Winery Cabernet Sauvignon that seemed to also like the Himalayan salt!

lambchops cooking

asparagus and lamb grilling on salt block

frying egg on salt block

main course

For dessert, I was thinking something along the lines of salted caramel, but instead went toward bananas Foster, simply cooking banana slices on the salt block. I first put butter over the salt to melt and help caramelize the bananas, then caramelized the bananas on both cut sides. After this, I poured about an ounce of Aruban golden rum over the bananas and lit it on fire!

Dessert grilling on salt block

I put the banana slices in a bowl with Jeni’s Ice Cream’s chocolate cayenne flavor. I’m not huge on chocolate ice cream, but this had a dusty, semi-dark flavor that I loved, and the cayenne showed through really nicely at the end. With the salty banana slices, we had a fantastic dessert to a really wonderful meal! The wine even went well with the dessert.

salted grilled bananas with choc/cayenne ice cream

It was a fun evening, and a luxury dinner party that wasn’t so complex that I couldn’t enjoy the meal. Instead of going for a culture or region to concentrate on, I used the Himalayan salt blocks to bring everything together. And I’m glad I did… but at the end of the night, I was tired, and it was time to take off the black tie and dinner jacket, and relax.

End of the evening

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.

14 comments

  1. Well done Curt! It was excellent, from beginning to end…you most certainly deserve to win!

  2. I love the Himalayan salt plates. My friend gave me 2 as a gift from Oregon last year and I still have yet to use them! I love how you seared the sea bass on them…so decadent!

  3. I recently read about serving on Himalayan salt blocks (both chilled and heated) and here you are. I like the theme and am casting one of my votes. Good luck!

  4. Mike,
    Thanks. There are a lot of great bloggers in this; I’m just having fun, hoping to make it through each round for a while! :)

    Spicy Green Mango,
    It’s easy to let them sit, but, now that I’ve used them, I’ll be pulling them out more often!

    Joan,
    Thanks for the vote!

  5. What a cool concept, ive never worked with salt plates before but now i want to try! congrats on a great dinner!

    http://whitneysamusebouche.blogspot.com/

    Whit

  6. I just voted for you. Good luck, Curt, I think you’ll go far. Exceptional menu and photos.

  7. Your menu sounds fabulous! Yum! Hope we both make it to the next round! :-) You have my vote!

  8. Whit,
    Thanks… The salt plates are heavy, and they get really hot, so I’d caution people to be ready in case they need to be moved. I used big, thick welding gloves to handle the hot block, and it was still almost too much!

    Chris,
    Thanks… Look around at the other entries, too… I think I’m in trouble this time. Man, there’s some good looking entries.

    Jessica,
    I think you need to think about taking ‘novice’ out of your blog title… Thanks for the vote; I’m going to need every one this week. :)

  9. These plates are so cool! I just went to Sur La Table’s website after reading this and now they’re sold out, perhaps they’ll be back in stock soon. All of your plates look phenomenal! Good luck this week, voting for you!

    Lick My Spoon

  10. lickmyspoon,

    You can find the plates online, too, at saltworks.us, and they have a lot of different shapes and sized.

  11. i love jeni’s!! i used to live in Dayton and I LOVE the goat cheese and cherries flavor.

    voted for you! hope we both move forward. :)

    http://www.foodbuzz.com/project_food_blog/challenges/3/view/1080

  12. Curt, great photos and excellent menu! Thanks for making us look good, hope you win!

  13. Natalie,

    I didn’t make it to the next round, but I hope you made it through!

    Nick,

    DLM doesn’t need my help to look good. I just back from Denver, and was at a market there everyone thinks is great, and all I could think is how spoiled DLM makes those of us in the Dayton area. Bigger cities’ best markets don’t stack up!

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