Based on prior reviews, her website, and our correspondence, I admit I had high hopes for my wife's birthday dinner last night.
But I was unprepared for how much better than even my highest hope the gorgeous meal that Becky made was. All of the guests are foodies (one even a known chef in his own right) and we were all simply blown away. Not only was it insanely delicious, but it was all so beautifully presented (which was important to me as the birthday girl is very focused on design and aesthetics). For details read on, but be warned if you are hungry, you'll be craving some of these dishes!
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Our menu...
(2) appetizers
The Hamachi crudo with nouc cham and crispy shallots appetizer was sublime. I am guessing the fish was shown a hot pan for a blink of an eye before being sliced, sauced and presented to us. It was so fresh and flavorful with a light heat and just a kiss of sweetness. The crispy shallots were so delicate, yet so flavorful and their taste and light crunch provided the perfect accent that tied the whole dish together--I could seriously devour an entire plate of it right now and I am literally salivating as I type this! I've never had better Hamachi, and this opening course was the first indication that the eight of us were in for a treat!
Next, the hanger steak on a horseradish cream resting on a toasted brioche circle was perfectly cooked and a great contrast to the Hamachi. While I don't eat a ton of beef these days, I loved this course, and it was very popular with our guests, though admittedly the Hamachi is a tough act to follow!
We then moved to the dining room for the man courses...
Our little gems golden goddess dressed salad was a nice break before the entrees, crisp, fresh and accented delicately with paper thin radishes and garlic butter breadcrumbs. This course was delightful and we thought our palates were ready for what was next...
But then...
The butter poached lobster served on a bed of melted leeks encircled by a champagne beet purée, accompanied by delectable crispy potatoes was just NEXT LEVEL!
I am not exaggerating when I say that every single one of us agreed that the lobster she served was the BEST WE'D EVER HAD!
It was so tender and delicious! I think she must have pre-sliced each little section of the tail as you didn't need a knife to eat it. The accompanying elements were complimentary and elevating to the dish as a whole.
Rich, but balanced, nuanced, and absolutely exquisitely prepared and presented. An unequivocal home run!
Thankfully I paced myself and saved a little room for yet another stellar course...
Pan sautéed Halibut with green lentils, garlic herb beurre blanc and haricot vert. This was so expertly executed...the Halibut was lightly crispy on one side, but perfectly cooked through--appropriately flaky and easy to get on the fork, while retaining just the right amount of tenderness and moisture. Again the careful choices of the other flavors and textures added even more rewards for our guests to find on the plates in front of them. A five star execution somehow produced in our very modest kitchen!
We followed this with some fresh market berries to accompany the cake my wife arranged with our regular baker, and while it was super yummy, the stars of the show were all that preceded our desert!
Kitchen was spotless, service was spot on, and every dish was as beautiful to look at as it was to eat. I wish I had taken photos, but I just dug in!
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I have hired a private chef for many dinners in our home, but Becky was far and away the stand out. No one else even comes close. It sounds crazy, but I can comfortably say that the Hamachi, the Lobster and the Halibut are all within the top five seafood dishes I have ever had, in any venue, anywhere in the world.
As I type this the next day, it almost feels like I am describing a dream...
I have no other explanation for how this flawless meal for my wife and closest friends appeared from our simple kitchen.
Oh wait...I do have an explanatio.
I hired Chef Becky Reams. read more