This challenge has become somewhat of a tradition in our house. Over the past couple of years our dinner parties have concluded with our guests being challenged to consume one small droplet of our Jersey Death Sauce. This sauce is 750 times hotter than a jalapeno pepper, it is made with capsicum crystals and I'm pretty sure it's the hottest sauce in the world.
Over the past couple of years the challenge has taken down a number of people (most notably Zoe who was violently ill). Last night it claimed it's most recent victim: Chris. The poor boy was reduced to a crying, snivelling wreck and proceeded to wretch violently for a good half hour.
Of course this is a most amusing situation but it seems we are now running out of victims. Is there anyone else out there who is willing to take on the challenge? ...
Sunday, December 14, 2008
My Birthday
A bit belated but I have been meaning to mention what a wonderful birthday weekend I had. Once again my lovely husband planned an indulgent treat for us both. We started with a picnic brunch and champagne at home, before setting off for London on the train (first class of course).
We then arrived at the Stafford Hotel which was a charming, classic and stylish building. Later on I was taken to my first Michelin Star restaurant: Roussillon (in Pimlico) where we embarked upon an eight course journey of extravagance. The menu consisted of:
Parsley & Parmesan Royale
Light Pumpkin Veloute
Wild Mushroom Vol Au Vent
Ricotta Gnocchi, Leek Jus
The Priory Bay Umami Egg
Wild Seaweed, Capers, Shallots Garlic, Lemon & Light Soy Sauce
Crunchy and tender warm salad
Walnut, Apple, and Celery Watercress Dressing
Autumn Vegetables & Roots Cooked Together in a Pot
Reduced Balsamic Vinegar & Truffle Dressing
Osso Iraty From Pays
Basque Cherry Compote & Walnut Bread
Pineapple and Lime Ravioli
Lime Sorbet
Williams Pear Souffle
Pear Veloute a Warm Madeline
(wines to accompany and complement each meal)
It was a throughly delightful experience (and very expensive) but I still think Morgan M has the edge.
We then arrived at the Stafford Hotel which was a charming, classic and stylish building. Later on I was taken to my first Michelin Star restaurant: Roussillon (in Pimlico) where we embarked upon an eight course journey of extravagance. The menu consisted of:
Parsley & Parmesan Royale
Light Pumpkin Veloute
Wild Mushroom Vol Au Vent
Ricotta Gnocchi, Leek Jus
The Priory Bay Umami Egg
Wild Seaweed, Capers, Shallots Garlic, Lemon & Light Soy Sauce
Crunchy and tender warm salad
Walnut, Apple, and Celery Watercress Dressing
Autumn Vegetables & Roots Cooked Together in a Pot
Reduced Balsamic Vinegar & Truffle Dressing
Osso Iraty From Pays
Basque Cherry Compote & Walnut Bread
Pineapple and Lime Ravioli
Lime Sorbet
Williams Pear Souffle
Pear Veloute a Warm Madeline
(wines to accompany and complement each meal)
It was a throughly delightful experience (and very expensive) but I still think Morgan M has the edge.
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