Last night Les Dames d'Escoffier held a benefit at OM restaurant in Minneapolis. One of the partners, Raghavan Iyer was one of the hosts and talked about Indian food. Dara Moskowitz, author of Drink This With Wine spoke briefly after the dinner.
The main dining room is located in the basement of the building and is softly lit. There is a chandelier of crystals on clear strings that glows in the central stairwell. I was so busy visiting with friends and meeting new friends that that is all I noticed of the decor.
The food, however is a different story. Servers passed hors d'oeuvres consisting of a split lentil wafer topped with an avocado tamarind chutney. Very spicy in my mouth!
We were seated for a Roasted Beet Salad Chukander Ka Salad. Organic greens delicately dressed with a raisin vinaigrette. My entree, Lobster Kari, was a medium lobster tail served on a black pepper, cinnamon and coconut milk sauce with lime rice noodles and coconut baby spinach. The lobster meat was infused with the flavors of the sauce, and beautifully presented.
We finished with Fresh Pineapple stewed with blackened red chiles and golden raisins and served warm over vanilla ice cream. Raghavan said that the pineapple was usually an accompaniment to fish but this new combination was extraordinary. The flavors were dancing in my mouth, peppery, warm and silky, cool ice cream with sweet pineapple.
The main dining room is located in the basement of the building and is softly lit. There is a chandelier of crystals on clear strings that glows in the central stairwell. I was so busy visiting with friends and meeting new friends that that is all I noticed of the decor.
The food, however is a different story. Servers passed hors d'oeuvres consisting of a split lentil wafer topped with an avocado tamarind chutney. Very spicy in my mouth!
We were seated for a Roasted Beet Salad Chukander Ka Salad. Organic greens delicately dressed with a raisin vinaigrette. My entree, Lobster Kari, was a medium lobster tail served on a black pepper, cinnamon and coconut milk sauce with lime rice noodles and coconut baby spinach. The lobster meat was infused with the flavors of the sauce, and beautifully presented.
We finished with Fresh Pineapple stewed with blackened red chiles and golden raisins and served warm over vanilla ice cream. Raghavan said that the pineapple was usually an accompaniment to fish but this new combination was extraordinary. The flavors were dancing in my mouth, peppery, warm and silky, cool ice cream with sweet pineapple.
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