Tourshi Catering hit the ball out of the park last Wednesday night with their "Bounty of Spring" dinner, held at Bluxome Street Winery.
The first course was called "The Bounty of Spring" salad.
A sweet pea custard, dehydrated black olives, raw, shaved spring vegetables, pea shoots with a walnut vinaigrette and pickled chanterelles.
The second course was stinging nettle gnocchis over melted leeks with smoky ham broth.
Unfortunately, there isn't a photo of this dish.
Ashley assembling the third course:
"Lamb Two Ways"
Braised legs of lamb. Lamb chops sous-vide and seared, on a bed of butter bean green garlic ragout, fava beans, crispy parsnip chips and preserved lemon oil.
Aaron's dessert was a pliable chocolate ganache, buttermilk streusel, hazelnut ice cream and strawberry salad with elder flower syrup, verbena and aged balsamic vinaigrette.
The ice cream is missing in the photo, but I can tell you it was delicious! The hazelnuts were first roasted and finely chopped, so the flavor was very intense.
The dinner was a fabulous success! Bravo Tourshi Catering!
I'm joining Foodie Friday at Designs by Gollum, a great place for sharing with other "foodies" and finding some delicious recipes and ideas.