Could you make the cut as an Underground Diner?
If you’re the type of person who loves food and wine, is obsessed with watching the Food Network channel and always searching for the next unique culinary adventure, Food 4 Thought Catering may have the answer for you.The St George’s based catering group has launched an underground dinner club which is starting to heat up food and wine circles throughout Bermuda.The recipe is simple: people are asked to sign up, then days before the meal they are invited to a secret location and e-mailed the menu.Guests are greeted with a glass of bubbly or themed drink, as well as chef Peter Jovetic’s hors d’oeuvres. The guests, many of whom have never met, then have a chance to mingle before dinner.Organiser Nicole Rozon said there was nothing similar being done on the Island.“This is a unique concept and we are the first to launch this in Bermuda, we thought it would be a fantastic way to showcase some of our unique food items, off-the-menu sort of ideas.”Since the dinner club was launched in October, she said it’s been wildly popular the first group didn’t leave the event until 3am and the second dinner was over-subscribed.“The location is kept secret until you sign up and you are notified only days before. It can be in a decorated garage, parking lot or someone’s living room.“You get a chance to meet new people, without it being a work function or a formal dining function.“We also offer wine pairing something that is not done in the restaurants. You are invited to try several wines with each course.“It’s a great way to try new menu items, wines, meet new people and the price is unbeatable.”CEO Mr Jovetic said the last event on November 19 featured a three-course meal of trios.For starters there was black miso seared scallop, sesame coriander tuna tartar and salmon ceviche with seaweed salad.The tuna was made with fresh coriander, some capers and a little bit of salt, pepper and sesame oil.He said he opted to use “very basic flavours” seeing that the tuna is a very light flavoured fish. “I find it’s always nice to let the ingredient speak for itself instead of masking it,” he said.The tuna tartar was served in a shot glass and topped with a fried wanton crisp.The main course included pork medallion with a beer reduction sauce, Dijon mustard and onions; beef tenderloin with port wine reduction and morale mushrooms; and lamb medallion with blackcurrant sauce.Mr Jovetic said: “Everybody does this mint thing with lamb which is wonderful, but I think the idea is to change things up a bit and give it a different flavour.“So I got a lot of fresh blackcurrants and sautéed them and pop the blackcurrants on top of the lamb medallions and then make a sauce out of the reduction as well.”He paired the meats with market vegetables asparagus, turned butternut squash and fresh baby carrots and potato rösti.Dessert included one of Mr Jovetic’s favourite sweet treats lemon tart.He said: “It’s always a really nice way to end the meal. You get the tartness of the lemon and sweetness of the custard and that combination with the actual pastry I think it goes very nicely.”It was paired with traditional English bread pudding and chocolate pots created by Ms Rozon.Mr Jovetic said: “The trios worked very well. It’s nice to have a little sample of a lot of items with this menu as opposed to having four or five courses with nine different items; you get to play a little bit.”He said one of the appeals of the underground dinner club was that it allowed people to unite over their shared love of food.“The idea is you get a different combination of people each time. It doesn’t have to be friends, you have a bunch of people who are foodies and wine-ies. They are prepared to meet new people and sit around the table and drink beautiful wines and eat delicious foods.”They are looking to host future events at “really interesting new locations” and encourage people to make suggestions be it a garden or home.Mr Jovetic said they are also committed to keeping the price of the dinner at a reasonable price.The last event, which included a three-course-meal and complimentary wines, cost participants $99.Food 4 Thought is looking to have the next dinners in February and may introduce one event for couples and another for singles.Anyone interested in adding their name to the guest list can e-mail food4thought[AT]logic.bm.To find out more about underground dinner clubs in other parts of the world, visit http://www.saltshaker.net/underground-dining-scene.
Lemon tart recipe found on www.foodnetwork.com
LEMON TART FILLINGIngredients3 lemons, zest grated, juiced3 large eggs½ cup plus 1 tablespoon sugar3 tablespoons unsalted butter, cut into ½-inch pieces1 (9½-inch) tart shell made from Sweet Tart Dough, prebaked, recipe followsGarnish:1 lemon¼ cup Apricot GlazeMint leavesPreheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs.Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth.Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for eight to ten minutes, or until the centre is just set. Cool the tart completely on a wire rack.Make the garnish: Using a channel knife, cut six lengthwise grooves in the lemon, removing six strips of rind. Cut a crosswise slice from the centre of the lemon and place it in the centre of the tart.Slice the remaining lemon and place it in the centre of the sections into half and then cut the sections into half-moons. Arrange the slices around the edge of the tart with the cut sides out.If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
SWEET TART DOUGH1 cup plus 1 tablespoon confectioners’ sugar1 ¾ cup all-purpose flourPinch salt9 tablespoons unsalted butter, softened1 large eggSift together the confectioners’ sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into two pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.
