Last weekend offered a delightful evening immersed in the world of Fancy Food. Friends and I ventured to a renowned restaurant specializing in wild game, a place I hadn’t visited recently. The ambiance immediately set the tone: a roaring stone fireplace, exposed beams overhead, and curated outdoor-themed décor – think vintage firearms and fishing tackle. Taxidermied animals gazed down, adding a touch of the wild to the refined setting.
The dress code was clearly upscale (a polite notice confirmed this at the entrance), and the atmosphere was accordingly sophisticated. After greetings, we turned our attention to the fancy food menu, a tempting array of culinary possibilities. Nine appetizers, eleven entrees, and eight desserts presented a delightful dilemma. (Confession: I always peek at the dessert menu first to gauge the evening’s sweet potential.)
As I explored the menu, I realized my fancy food vocabulary might be lacking. Sophisticated cuisine seemed to have evolved beyond my everyday understanding. Perhaps I should have brought a culinary dictionary, or at least my device loaded with Ratatouille for inspiration. Consider, for instance, “Wild Fijian albacore sashimi with pea tendril salad, toasted hazelnuts, garlic chips, scallions and melon cilantro vinaigrette.” In simpler terms, this translates to “raw fish rolls with delicate pea shoots in a flavorful dressing.” The only familiar fancy food appetizer was “Caesar Salad with shaved Parmesano Reggiano and garlic croutons,” which I’m sure was expertly prepared.
For my main course, I chose “Seared New Zealand Elk Tenderloin with Parsnip Mousselin” – essentially elk steak with creamy whipped parsnips. Intrigue also led me to “Grilled Texas Nilgai Antelope with Caramelized Apricots, Apricot Agri-doux, Glazed Couscous, Ginger Infused Apricot Puree, Asparagus Tips and Red Wine Jus.” Deciphered, this became antelope steak accompanied by apricot couscous, apricot sauce, and asparagus spears.
I understand that these elaborate fancy food menu descriptions aim to enhance the dining experience, and perhaps justify the elevated prices. To be fair, the dishes were culinary masterpieces and exceptionally delicious. However, the intricate descriptions sometimes created a barrier, losing some of their allure in translation for me.
And yes, you’re surely wondering about dessert. (Indeed, I had saved room.)
I opted for “Coffee & Beignets: Praline Chicory Coffee Souffle, Coffee Anglaise, and Warm Beignets.” In plain language: coffee-flavored souffle with coffee sauce and small, puffy fried doughnut squares dusted with powdered sugar.
This fancy food experience sparked an idea for my next family cookbook. It’s amusing how easily menu titles can be elevated using my recipe software. Imagine transforming a simple dish – I could easily impress with Russet Potato Mousselin Infused with Organic Rhode Island Red Egg, Shaved Celery and Ground Mustard. Doesn’t that sound more sophisticated than Matilda’s Potato Salad?
One final note – the coffee, despite the fancy food context, was an additional charge. Fancy that.
Happy cookbooking!
Erin
About Erin Miller
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