COME DINE WITH US!

WELCOME TO THE PRIVATE DINING EXPERIENCE.

Together we (Mikaela and Molly) create a local and seasonal four-course menu every two weeks, served in our home to the first 12 guests that reserve.

Pricing will vary week to week according to what is available and what inspires us, though typically a four course meal will cost between $30-40. We encourage guests to bring their own wine and beer. Suggestions for harmonious wine pairings will often be provided with the menu in advance, and can be purchased at Putnam Wine Shop on Broadway in Saratoga.

As this blog develops, we hope to provide readers with photos from our dinners, previous menus, websites that interest us, foodie news, books we're reading and other food related information.

For reservations or further information, contact us at:

privatediningexperience@gmail.com


See what we're all about in these articles published by The Saratogian and Skidmore News:

http://www.saratogian.com/articles/2010/02/08/news/doc4b6f900e6e8ef884652494.txt

http://media.www.skidmorenews.com/media/storage/paper1313/news/2010/02/26/Features/Private.Dining.Experience-3881180.shtml






4.03.2010

Suggested Wine Pairings for April 3rd, 2010 Dinner

The following wines can be found at Putnam WIne in Saratoga Springs.

Alpha Zeta Pinot Grigio 2008: $10.26
A spicy character on the nose, good weight and breadth on the palate and good acid on the finish, which is surprisingly long.

Eyrie Vineyards Pinot Gris 2007: $19.21
Medium Body and balanced acidity makes Eyrie's Pinot Gris a versatile food wine. The velvety texture and subtle flavors are highlighted by hints of vanilla and cedar.

Terre di Sole Sangiovese 2008: $11.76
This smooth, easy-drinking red has ripe red fruit, berry, and tobacco flavors. It is balanced with good complexity and a silky, fruity finish.

Langhe Prod. del Barbaresco Nebbiolo 2008: $19.92
Fresh with terrific balance, gorgeous depth, and purity. Sweet, enticing aromas lead to an opulent core fruit. Hints of spices and minerals create a long and polished finish.

3.30.2010

Saturday, April 3rd: Now Accepting Reservations


As spring draws near and the Skidmore semester approaches graduation, PDE will be serving some of its last few dinners in Saratoga. Not to worry, a few delicious meals still await you - including one this coming Saturday. We've decided to revisit some of our most memorable and personal culinary experiences - those we had while living in Florence - by preparing you a four course traditional Italian feast! The menu is still in the works but is shaping up to be filled with comforting Italian classics that showcase the simplicity of a culture rich in culinary history.

Bottom line: make your reservation for this Saturday, April 3rd at 8pm, as seats are filling up quickly!

We hope to see many of you this weekend and in our final months in Saratoga.
Warmly,
Molly and Mikaela

March 6, 2010 Dinner

  • braised beef short rib. cinnamon onion confit. gruyère gougère.
  • "barnyard" macaroni and cheese.
fried english stilton. dried fig.
vermont chèvre. spiced walnuts. crispy sage.
pecorino romano. pancetta poached quail egg.
  • sirloin burger. hudson valley foie gras. caciotto al tartuf. jamón serrano. truffled brioche.
  • frantoia olive oil gelato. salted caramel. pistachio shortbread.


2.24.2010

February 20, 2010 Dinner

olive oil pudding. hearts of romaine. brioche crouton. parmigiano reggiano crisp. anchovy vinaigrette.

butter poached maine lobster. herbed vanilla bean beurre monté. crispy pancetta. truffled orzo.

sous vide atlantic bluefin tune. miso sear. wasabi mirin mayonnaise. blood orange caviar.


peanut butter hazelnut mousse. black sesame sablé. caramelized banana. peanut crumble.

2.08.2010

Now Accepting Reservations

Due to increased demand after today's publication in the Saratogian, we are now accepting reservations for the next two dinners to take place on Saturday, February 20, and Saturday, March 6 at 8pm. Please email us directly at privatediningexperience@gmail.com or join our mailing list on the blog to continue to receive updates. Thank you again to Ed, Felicia, and Betsy at the Saratogian for the generous story.

Don't forget to reserve your spot in thyme for next Saturday's Dinner!

2.07.2010

February 6, 2010 Dinner

savory macaron. foie gras mousse. bittersweet chocolate. grape compote.

braised shiitake nigiri. port reduction. truffle honey. miso glaze.

pork two ways. dijon ice cream. vanilla mayonnaise.





2.03.2010

Suggested Wine Pairings for Week Six Menu

Menu: Saturday, February 6, 2010. 8pm.
  • savory macaron. foie gras mousse. bittersweet chocolate. balsamic shellac. concord compote.
  • braised shiitake nigiri. port reduction. truffle honey.
  • pork two ways. dijon ice cream. vanilla mayonnaise. crispy leek
  • white truffle gelato. sweet parmigiano reggiano tuile. balsamic syrup.
The following wines can be found at Putnam Wine, Broadway, Saratoga Springs

SPARKLING:

Graham Beck Brut Rosé, Robertson South Africa, 2007: $19.43
Beautiful salmon pink color with good freshness on the nose with a rich creamy complexity and strawberry fruit flavours on the palate.

Gruet Rosé New Mexico, Non Vintage: $14.95
Light pink and attractively priced, this has light strawberry aromas and substantial cherry and strawberry in the mouth with a crisp, food friendly dry finish.

RED:
J. Mauceri Pinot Noir, Sonoma California 2006: $22.36
Elegant and sophisticated, this wine offers well-balanced flavors of raspberry and bing cherry with notes of violet and mint.

Anakena Pinot Noir, Rapel Valley Chile 2008: $12.91
Intense and complex aromas of black cherry, plums, and a hint of violets. On the palate it is concentrated and balanced, with a mouth-watering finish.

WHITE:
Louis Sipp Gewurztraminer, Alsace France 2004: $20.78
"Full-bodied, spicy and slightly musky. A complex bouquet, full of character. The palate is ample, powerful with hints of sweetness"

Robertson Gewurztraminer, Robertson South Africa 2008: $9.86
Full bodied with honeysuckle & rose petals in the bouquet. Rich & smooth with beautifully balanced sugar & acidity & a touch of honeyed botrytis.

DESSERT:
Jonesy Australian Tawny, South Australia NV: $11.94
Sweet candied fruit intermixed with notions of maple syrup, earth, and hazelnuts. What a sensational value!

Quinta Santa Eufemia Reserve Tawny, Douro Portugal NV $21.54
Quite fruity as a sign of its age, an average of 7 years, a hint of dried fruit on is revealed on the nose. Easily drunk with desserts and cheeses.

2.02.2010

Week Six: Now Accepting Reservations

Week Six Menu: Saturday, February 6, 2010. 8pm.

  • savory macaron. foie gras mousse. bittersweet chocolate. balsamic shellac. concord compote.
  • braised shiitake nigiri. port reduction. truffle honey.
  • pork two ways. dijon ice cream. vanilla mayonnaise. crispy leek
  • white truffle gelato. sweet parmigiano reggiano tuile. balsamic syrup.

1.16.2010

everything's better with butter.


butttttterrrrrr.

we love butter. 86% butterfat. we tried out a new idea last night. while vacationing in balmy palm beach, florida we decided some sea creatures needed to make their way to our dinner table. thus vanilla coconut butter poached then seared bay scallops was born. the recipe follows as inspired by thomas keller's ad hoc at home caramelized sea scallops. we took it to another level. sorry to leave you in the dust tom.

vanilla coconut butter poached bay scallops. coconut lime smoked sea salt. parmesan fondue.

the brine:
in order to properly season the scallops we first brined them in the following. this ensures a thoroughly seasoned and caramelized finish.

1 lb fresh scallops (bay or sea, whatever is freshest)
1 cup hot water
1 cup kosher salt
2 cups cold water.

disolve the salt in the hot water and then add the rest of the cold water. add scallops to the solution and let sit for 10 minutes. rinse under cold water, lay out and cover with paper towels and refridgerate for 1 1/2 hours.

poaching liquid:
in order to achieve a luscious and creamy poaching liquid we began with a beurre monté which
provided an emulsified butter base to which we added the vanilla and coconut milk.

1 tablespoon water
3/4 cup softened butter cut into small chunks
8 oz. coconut milk
1.5 tablespoons vanilla extract (madagascar vanilla bean is preferable though we didn't have any on hand)

bring the tablespoon of water to a boil in a small covered saucepan and immediately whisk in a small chunk of butter until emulsified. continue this process, little by little, until a thick, pale yellow emulsion forms and is deep enough to cover your scallops. bring coconut milk to a light simmer, add vanilla and slow whisk in beurre monté until incorporated. ideally poaching liquid should be between 160 and 190 degrees farenheit when poaching.

while scallops are refrigerating, make the parmesan fondue:
1 tbsp butter
1/2 cup half and half or heavy cream
1/2 cup grated parmigiano reggiano cheese

melt butter and then whisk in cream. bring to a boil and allow to reduce until slightly thickened. stir in parmesan cheese.

before poaching scallops, clarify a stick of butter to sear the scallops in. removing the milk solids from the butter allows a higher temperature and thus a better sear. after an hour and a half of refrigeration, remove scallops from fridge and bring back to room temperature for 5-10 minutes. when poaching liquid registers within the appropriate temperature range, add scallops to liquid and poach for 4-10 minutes depending on the size of the scallops. we used bay scallops which are much smaller than sea scallops so only poached them for 4 minutes. U-7 scallops will take around 10 minutes. removing from poaching liquid. don't lose any to the depths of the poach. heat clarified butter over medium high heat until almost smoking and immediately add scallops to pan, being sure not to overcrowd. DO NOT BE TEMPTED TO MOVE SCALLOPS AROUND. allowing them to bind to the pan while browning creates a more caramelized crust. turn once after about 3 minutes (for the smaller scallops) or when thoroughly browned on edges.

serve seared scallops over parmesan fondue, sprinkled with coconut lime smoked sea salt (any sea salt will do)

eat.