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Magnus Ringmans Dinnerparty
Not long ago, I did a fabulous menu for thirteen CEO's hosted by a major newspaper, Aftonbladet. The setting was in the majestic and colorful rolling hills of Skåne in southern Sweden. The location was a classic Swedish farmhouse, now completly restored & goes by the name of 'Three Lily Buds'. The interior is wonderfully designed with South African art, much of it created by the very talented South African artist Sally Arnold. They have delicious SA assorted olive oils, vinegars & wines. My recommendations, the Reyneke Cornerstone -06, a delicate fruity flavor, much like a fleurie, with hints of red fruit. Another favorite is the Reyneke Reserve -05 Shiraz, a full bodied bouquet, with hints of blackberries & pepper. Outside in the fields, a runway is cut out of the grass for light aircraft to land and taxi in. They have a wellness herbal spa in a greenhouse & a fabulous open air kitchen (my favorite), centered around a AGA stove for conferences or dinner parties. A unique experience!
So this was the environment for Magnus Ringmans dinnerparty. The customers have cocktails while I flame scallops in a starched white chef coat. The scallops recline on a bed of spinach florentine and are drizzled with a white wine cream sauce, served in their shells. The flavors of lemon, shallots & cream meld together with the seared scallop under a gratin. Second course is a warm blue cheese tart, served with crunchy sliced fresh pear, baby greens & vinaigrette. I like to use Bleu d'Auvergne, for a rich yet subtle flavor & the result is a perfect marriage of texture & flavors....rich & salty, crunchy sweet, peppery greens & tangy vinaigrette. As a young chef training in the 1980's, I was greatly influenced by two Masterchefs-Wolfgang Puck & Jeremiah Tower. The next course- Seared yellowfin tuna (raw in the center) with a 5 peppercorn crust with a julienned root salad & a Thai style lemongrass sauce. This dish was right out of the California cuisine genre, creating a fusion of cultures with Asian, seafood & fresh locally grown products. We cleansed the palette with cactus sorbet and went to the main course....a fresh Irish lamb chop, I pull out every other bone on the rack, I sear it & roast it and then cut a fat double chop, roll it in fresh herbs and lean it with one roasted bone standing straight up on the plate. The lamb was complemented with a Grand Venuer sauce, black cherry chutney, celery-root mousse with a touch of saffron and my ever-decadent pomme dauphine potatoes with a golden gratin. For dessert I created a cylinder of white chocolate-anise mousse, filled with fresh raspberries on a pistachio genoise soaked with cognac syrup and served with a fresh raspberry coulis. By the time the dessert was finished I had them on their feet cheering. Magnus told me thay all agreed it was the best menu they had ever had at a conference and many thought it was the best menu they had tasted ever! These are people that travel the world, stay in fine hotels, eat in fine restaurants. It was, simply put, the ultimate complement!
So this was the environment for Magnus Ringmans dinnerparty. The customers have cocktails while I flame scallops in a starched white chef coat. The scallops recline on a bed of spinach florentine and are drizzled with a white wine cream sauce, served in their shells. The flavors of lemon, shallots & cream meld together with the seared scallop under a gratin. Second course is a warm blue cheese tart, served with crunchy sliced fresh pear, baby greens & vinaigrette. I like to use Bleu d'Auvergne, for a rich yet subtle flavor & the result is a perfect marriage of texture & flavors....rich & salty, crunchy sweet, peppery greens & tangy vinaigrette. As a young chef training in the 1980's, I was greatly influenced by two Masterchefs-Wolfgang Puck & Jeremiah Tower. The next course- Seared yellowfin tuna (raw in the center) with a 5 peppercorn crust with a julienned root salad & a Thai style lemongrass sauce. This dish was right out of the California cuisine genre, creating a fusion of cultures with Asian, seafood & fresh locally grown products. We cleansed the palette with cactus sorbet and went to the main course....a fresh Irish lamb chop, I pull out every other bone on the rack, I sear it & roast it and then cut a fat double chop, roll it in fresh herbs and lean it with one roasted bone standing straight up on the plate. The lamb was complemented with a Grand Venuer sauce, black cherry chutney, celery-root mousse with a touch of saffron and my ever-decadent pomme dauphine potatoes with a golden gratin. For dessert I created a cylinder of white chocolate-anise mousse, filled with fresh raspberries on a pistachio genoise soaked with cognac syrup and served with a fresh raspberry coulis. By the time the dessert was finished I had them on their feet cheering. Magnus told me thay all agreed it was the best menu they had ever had at a conference and many thought it was the best menu they had tasted ever! These are people that travel the world, stay in fine hotels, eat in fine restaurants. It was, simply put, the ultimate complement!
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