Aug 11, 2009

A "Raw" Dinner

Margaux Drake - Interior Designer / Tri-Athlete / Raw Afficionado / Fashionista / Mother of Three and regular restaurant and JW guest celebrated her birthday at last week. Her dapper husband, Steve Drake, and their three kids, Teddy, Ellie and Stevie accompanied her to the dinner. Given the frequency of their JW visits, the Drake's are on a first name basis with the chef's and the hotel staff. JW Sous Chef, Joel Wabeke, prepared a "raw" dinner to appeal to the celebrant's penchant for raw food dishes.

Upon arrival, the Drake's enjoyed a Homemade Guacamole and Dehydrated Flax Crackers. A Romesco Soup with Almond, Fresh and Dried Red Pepper, Paprika and Basil Oil. A Salad of Trillium Haven Sun Gold Cherry Tomatoes. Cucumber, Mustard Greens and Extra Virgin Cold Press Olive Oil. Chef Joel finished off the special meal with a Napoleon of Zucchini, Yellow Squash, Eggplant, Sun Dried Tomato, Pesto, Herbs from the JW Chef's Garden and Extra Virgin Olive Oil. To maximize on the flavors of the fresh vegetables, Chef Joel dehydrated the layered vegetables, brushed with pesto, compressed with a cryovac machine, chilled and then cut. This is not your typical vegetarian menu, my friends. And yes, their kids ate their vegetables.

Knowing the Drakes, I'm sure that the Veuve Clicquot was flowing that evening.

1 comment:

Margaux Drake said...

You were absolutely right about the Veuve George!! And you solved the mystery about how on earth Joel was able to cut the lasagna so perfectly given that it was very delicate. As I mentioned to you previously, the whole experience exceeded expectation. Joel and the rest of your staff did an unforgettable job. Thanks a million!