Anyone who knows Carl knows that whenever there is going to be a celebration, there’s going to be food! Not only had Carl planned yesterday’s service to the last detail, he also meticulously planned what food he wanted to cook for his own retirement dinner. The guest of honor was soprano Vicki Gorman, who had flown in from Houston specially for the Lord Nelson Mass. In his remarks yesterday, Carl said that when he heard Vicki sing the Haydn in our first performance of it in 1992, he was already thinking of doing it for his retirement service. (See what I mean when I say that Carl has been talking about retirement for 20 years already!)
The meal started with Moet & Chandon champagne, of course!
The hors d’œuvres (one bite each) included: corn and basil stuffed cherry tomatoes on pesto oil, sliced wedge of asian pear wrapped in prosciutto, escargot-stuffed mushroom, beggar’s purses of smoked salmon, crème fraiche and malossol caviar, mini-cucumber cup stuffed with tarragon shrimp salad and lychee stuffed with ginger cream.
The first course was served on a single plate and featured a lobster and mango verrine, roasted beet gazpacho with avocado garnish and chopped salad with tarragon bruschetta.
The main entrée was next, and was a petite beef tenderloin and mini salmon filet served with orange béarnaise sauce, timbale of moroccan rice and potpourri of mini-vegetables.
Dessert was lavender poached peaches with raspberries and vanilla gelato, served with a Hawaiian shortbread cookie dipped in chocolate. The final drink was a creme de peche liqueur, served in a heart-shaped mini-goblet.
It might seem like a lot of work—but Carl had professional help to pull it off. It was also nice to have all the dishes done when our guests went home! (P.S. If you ever need a caterer, we know a fantastic one to recommend!)