Kevin’s English Pea Soup with Crispy Proscuitto was soul-warming hot, with enough bite to make you want more. But by this time we were all approaching food overload so it was on to his pub-classic Fish and Chips. Kevin put a new spin on the chips -- Truffle Chips, an amazing piece of delicious!
Kevin served Lobster Pot Pie next. Earlier, he and I had an intellectual discussion between chef-buds about lobster. Most people -- and most chefs -- discard one of the best pieces of a lobster. It’s the tomalley, the lobster’s liver (a greenish looking glob in the body cavity.) It’s considered a delicacy. When I make lobster bisque (my favorite food), I leave in the tomalley in the body to flavor the stock. If Kevin were to discard the tomalley, well, pans would have been flying. Fortunately, Kevin and I are on the same side of the soup tureen when it comes to the tomalley. OK, back to the Lobster Pot Pie. Kevin pinched it with too much saffron. It’s always best to use saffron sparingly. What was he thinking? Too much can leave an unpleasant medicinal or bitter flavor that is overpowering, even unpalatable. It tasted like “licking bathroom tile,” according to one of my guests, after her first mouthful. Conversation came to an abrupt stop when I offered to step into the bathroom to make a comparative analysis.
Next scene, please: Kevin served his Roasted Lamb Tenderloin with Seasoned Baked Beans and Swiss Chard to mixed reviews from my guests.
Kevin added yet another entrée-like course: Seared Liver and Caramelized Onions. Very risky. You may have the world's most sophisticated palate, but that doesn't mean all of your guests will appreciate the finer points of liver. After a few mouthfuls, some of my guests broke the silence and said it was really good, even as good as what a few people had tasted in England. Hey, was that a burp I heard?