Working with Mark

Drove down to London last night and helped my friend Mark, who put on a dinner party for 17. It was a truly amazing meal. Here's what Mark is cooking these days:

Shrimp sauteed in olive with garlic on a local corn polenta square:

Potato. Just-dug potato torta topped with a agro-dolce tomato jam:


Bi Bim Bop Bite. Caramelized long-grain sticky rice cake topped with a Korean inspired mixed braise:


Fritter. A small fritter of finely julienned fall vegetables topped with a dollop of aioli:


Lobster corn chowder. Cape Breton lobsters, Kentucky corn, potatoes, and milk:


Caprese Salad. A winter version; warm, roasted plum tomatoes, buffalo mozzarella, pesto, warm vinaigrette of tomato jus and Devero olive oil, and a garlic crostino:


Poussin. Pastry-wrapped boneless young chicken layered with leeks, fennel, and crème fraiche. Served with a Port-jus sauce and cranberries:


Not pictured: a lemon olive oil cake and a pomegranate martini that I made: pomegranate syrup, Grey Goose Vodka, lemon juice, candied Meyer lemon peel.