What's more romantic than freshly prepared French food for a Valentines Day dinner? Thanks to Feastly my boyfriend and I were able to enjoy an amazing evening catered by Chef Tommo. The venue was warm, well lit and our hosts eagerly met us with strawberries and champagne to get the night started. The 6 course menu focused on seafood and featured raw oysters, white fish tartare and poached lobster tail just to name a few.
My boyfriend picked up a bottle of CaliCraft's The Bay double IPA. It was a big beer, full of strong tropical and fruit notes. Some would call it too big to pair with seafood, but we thought it worked really well. The beer was big, but the flavor was clean and crisp, with a pleasing balance of tropical and bitter.
Our meal started with three large raw oysters, dressed with a light champagne vinaigrette. There was a harmony between the natural brininess of the oyster and the sweetness of the champagne vinegar. In my opinion oysters are best when prepared simply, so this was an ideal way to start a dinner in my book.
The white fish tartare was tossed in cucumber, green onion and capers. The fish was light, but the capers and cucumber really helped bring out it's natural sweetness while providing balance. The portion was small but ideal for the dish, just a few small bites and it was on to the next!
The next dish was improvised by our chef, as cooking doesn't always go as planned. I enjoyed the dish and the plating even, regardless of its last minute adjustments. Poached salmon and lobster on a bed of sauteed spinach and a wonderful tarragon sauce. The fish was tender and juicy while bits of lobster mixed in with the salmon added a nice surprise. The sauce really brought everything to life and the spinach added an overall heartiness to the dish, but it wasn't overbearing.
The star of the show was a butter poached lobster tail with a rice pilaf. All I tasted in this dish was butter and lobster but I was not complaining . As I said earlier, seafood is best when prepared simply and lobster is protein that can definitely stand on its own. Sweet and buttery with a hint of the ocean, to me there's nothing better.
The night ended with a cheese plate and dark chocolate mousse. The cheese plate had three types of cheese, I can't remember the exact kinds but one was tart and creamy, one was really sharp and one was more neutral. I ate them all without blinking an eye. When we got to the chocolate part, I was a bit hesitant. I've never been a fan of chocolate, especially dark chocolate, but once I tasted the strawberries at the bottom and the pistachio crumble I felt a lot better about the dish. There was nothing left in the ramekin by the time I was done.
This has only been my second dinner with Feastly, but I think it's an excellent service. Bringing foodies together while giving chefs a night to shine and express themselves passionately. As both a lover of cooking food as well as eating it, these meals have been a great source of inspiration for me. I can't wait to attend more. You can read more about my first Feastly experience here.