Giants, Salmon, Slaw & a Ring
When my old roommate Sean moved out, we had talked a lot about doing a big dinner at his new spot which can host a good number of people. We finally got a date on the calendar and invited all of our friends who were in Scottsdale for Spring Training. Naturally, the SF Giants ended up being the main theme with food and a fun activity planned around this idea.
The menu created was very similar to what I did with the Lake Tahoe Mackinaw with some slight adjustments. Instead of Mackinaw, I used a beautiful fillet of Alaskan Salmon. To add a bit more flavor and moisture to the dish, I made a Honey-Dijon Glaze with fresh dill to coat the fish. It was wrapped in black forest ham and roasted atop corn husks, just as the Mackinaw was.
To accompany the fish, the same slaw was made using green apples, napa cabbage, radishes, cilantro and crispy won ton strips dressed in a light champagne vinaigrette.
In addition, I made a roasted corn relish, using roasted jalapenos and minced shallots. The mixture was lightly pickled using champagne vinegar and some honey, and finished with fresh parsley. Lastly on the menu was an Orzo risotto with marscapone cheese and fresh spinach.
The dinner was a huge success and everyone had clean plates. After dinner, our friend Kasey had some surprises for everyone. Kasey works for the Giants and was kind enough to bring some fun items. But the highlight was Kasey’s World Series Ring. We were all giddy and took turns wearing the hardware of champions. Everyone took what seemed like a million pictures with it on, including this chef!
Thanks again to Sean for hosting, Kasey for putting the party over the top, Keith for helping with all the food & service, and all of those who came from near and far (That’s YOU Zoe!). What a great meal, with great people. Cant wait to do it again!!
