Redsalt Malibu Dinner: Spring

Re-post from 2006.

I think I'm going to try maintaining this blog again. Let's see how long this lasts. Anyway, I haven't cooked a lick of food since our last seven-course extravanganza at Zai's place. Is there such a thing as a "binge cooker"?

The food turned out pretty well. Here are the best-formed pictures from the event:



1st course: marinated shrimp with charmoula, lime and shallots

2nd course: spanish tomato-bread soup with saffron and basil oil (not pictured)



3nd course: grilled lamb and zucchini skewer with cranberry-almond couscous and tzatziki



4th course: ras-el-hanout-crusted chicken with minted carrots, potato hash and medjool dates



5th course: lemon and mint tea sorbets

6th course: trio of truffles - dark chocolate-pink hawaiian salt, white chocolate-suntory whiskey, milk chocolate-honey (not pictured)

All in all, a great event. Mike was stressed but held himself together, serving some great wines with the meal. From the view in the kitchen, it seemed like everyone had a great time.