Our menu was as follows:
A few items prepared by hosts to give our chefs some nourishment during cooking:
Bruschetta with Heirloom Tomatoes
Blistered Green Beans
Then the fun started:
Peach and Burrata Arugula Salad by Juan and Karin
Pear + Gorgonzola, Caramelized Onion + Candied pecan+arugula+aged Balsamic as improvised by Annette and Peter
Halibut and Penn Cove Mussels in Fennel Saffron Broth by Gary and Louise
Chicken Bastilla by Genevieve and Dan
Apple Crostata with Almond-Crumb Topping by Kristina and Marc
The recipe for the Halibut and Penn Cove Mussels in Fennel, Leek and Saffron Broth follows:
Serves 6 as a Main Course or 10 Small Plates
1 cup thinly sliced fennel (bulb only)
1 large leek, washed and thinly sliced
1 onion, finely chopped
3 carrots, finely chopped
4 cloves garlic, crushed or minced
1 large tomato, chopped
2 Â½ lbs. Alaskan halibut, washed, dried and cut into 3 oz. pieces
3 dozen Penn Cove mussels
4 tablespoons EVO (3 for vegetables and 1 for browning fish)
32 oz. box of fish stock or chicken broth
Â½ cup dry white wine
Sea salt to taste
1 teaspoon saffron threads
2 tablespoons flat leave parsley, chopped
2 teaspoons G-Rub (recipe in Cook the Part)
In a large sautÃ© pan, heat olive oil and sautÃ© onion and fennel for about 5 minutes. Add chopped carrots and leeks and cook until soft.
Add garlic and cook for 1 minute. Add tomato. Add wine and saffron and cook for 5 minutes until all vegetables are soft and flavors are blended. Add Â½ of the fish stock. Cook for additional 5-10 minutes.
Brown halibut in an iron skillet.
Add mussels to stock mixture and cook for 2 minutes until most of mussels are opened. Add browned fish to pan and cook just until done, adding more stock if needed. Discard any unopened mussels.
Divide seafood into 10 bowls. Add broth to each bowl. Sprinkle parsley over top. Serve with toasted bread.