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RoasTCC & TCCrayfish take great pleasure in presenting this dinner party hosted by RedChef43 & dachef345, please sit back and enjoy their scrumptious cuisine as we did when they presented it.


  On May 17, 2000 all the foodies from FoodTalk in TalkCity were invited to a virtual dinner to be prepared by two of foodTalks Chefs. RedChef43 &Dachef345.Our dinner was to be held on May 25,2000. At 12am in the FoodTalk room which is located in Talkcity. It is a chat room where we have general chat, share recipes and make some great friendships from all over the world.At the bottom of this dinner you will find a few links to TalkCity & FoodTalk.
Welcome to our virtual dinner party.
Picture yourself on a warm tropical Island, relaxing on the deck of a sumptuous Island villa Sipping Raspberry colada's and watching the spectacular sunset mirrored in the azure sea. 
In putting this together to share to the world I thought I would set the scene hoping this will remain in your memory for a long time.
   Well we all decided we could not miss this dinner so RedChef & Dachef booked a plane

As the location of the dinner was  a beautiful remote Island which was also a well kept secret. You see they wanted this to be a very special dinner & if word got out, the Island would have been far too crowded,
Here are a few of our sights on our flight into the Island

We knew we were in for a very special time. Ok once we got to the Island we had to go to the resort.So our hosts had a fleet of jeeps to
pick us up & drive us to our rooms at the resort.

 Now we were total in awe by this time.We were  expecting a dinner only but Red & Dachef went all out for us.
  Your hosts Dachef and RedChef have spared no expense to make your dining experience, one that you'll remember forever.Your server tonight is "Koi".  An exuberant islander with a broad sparkling smile.Here to serve you seven courses of a fine dining experience.He says he's at your service,  So wander over to the hors d'oevre table and treat yourself to a glass of "Pierre Jouet Champagne and Roasted garlic  appetizer with Chevre cheese Kalamata olive tapanade*** and celery seed crostinis.

Kalamata Tapanade:in food processor
1 c. pitted and chopped kalamat olives
6 anchovies, drained & rinsed
1/2 c. roasted red peppers chopped
3 garlic cloves
2T. lemon juice
1/4 c. parsley pulse to med paste but not puree leave a little color and chunk
serve with above.Also for your pleasure there assorted breads and rolls baked fresh just for you.
Next you see...
Awesome grilled fruits:
RedChef43...Mangos, papaya's, plantais, jicama and pineapple all sliced and grilled over medium fire Then placed on a bed of fressee with a dish of honeyed yogurt dipping sauce

dachef345.....join me now for a taste of Elk Cove Pino Gris, cause I'm puttin shrimp on the barbie.
Grilled Jumbo Prawns: that have been marinated skewered and flash grilled along with sunburst squash and halved red bell peppers filled with Jasmine rice.
1/3 cup pineapple juice
1/3 cup lite soy sauce
1 ts. chopped cilantro
1/4 cup white wine
pinch of cayenne
Blend together and marinate prawns for at least 30 minutes.
AAAAAHHHHH......... How are we doing so far??????

RedChef43...  Koi says..."may I clear?"  Then pours you a glass of Woodward Canyon 1989 Chardonnay to sip as you enjoy
Fillets of Hawaiian Opah (sunfish)
steamed in palm leaves with garlic, onions and sliced yams
As you open your steaming packet you are passed a boat of wasabi soy sauce to drizzle over the contents and a side dish of Tobiko caviar  (flying fish roe--bright red in color Yum!) ***Wasabi- Japanese horseradish mixed with light soy sauce to taste...(VERY VERY HOT)
Next course is a beautiful crystal glass of Melon Sorbet to cleanse your palate:

Melon Sorbet
4c.peeled & chopped melon of your choice
juice of 2 lemons
1/2c. sugar
Whirl melon in blender til smooth add lemon and sugar...blend again to incorporate flavors pour into freezer trays and freeze until almost firm
Place in a bowl and beat until ice is smooth...return to freezer and freeze until firm.
sneaks out of the kitchen to see how everyone is enjoying themselves and gives dachef his next course
dachef345is manning the grill. Which has been brought to you directly from France.
Magret de Canard {Breast of Moscovy Duck}.
seasons the duck breasts with a little salt, pepper, and garam marsala
A spray of olive oil and places them on a medium fire....sears them..... turns them and places them on a sheet pan to finish in the 500 degree oven for 6 minutes
dachef345 is a whiz at carving so on I go to slice the duck, thinly and stir the sauce that RedChef has created.
RedChef43.... Cranberry truffle Duck Sauce
1 gal cranberry juice
4 star anise
1 tea. caraway seed
4 c. chicken stock
2 c. blackberries
2 1/4" slices fresh ginger root
1 tea garlic
1 tea shallot chopped with garlic
1 tea kosher salt
place all in lg saucepan and reduce by 2/3 strain and pound in 1# cold butter 1 piece at a time.
Stir in 2T. chopped black truffles.
The duck is placed on a bed of cinnamon cous cous and sauce is drizzled over all.
Just a simple accompaniment goes with the duck...Starfruit, apple & cranberry chutney.

Koi is still smiling as you finish this course and pours you a glass of:Australian Penfolds Sirah Cabernet Sauvignon
dachef345...This is my specialty... as he enters with a large roast pan full of Braised Veal Shanks known as Osso Bucco.
RedChef43... giggles in the background and starts to snip the tied shanks
RedChef43... Osso Bucco
dachef345...  RECIPE:
Choose as many shanks as you have people.
Tie each shank around with kitchen twine.
Dredge in seasoned flour, with salt, pepper and paprika.
Sear on all sides in hot pan with canola oil, transfer to roasting pan with that tight fitting lid cover with your favorite tomato sauce{ home made preferred} Chunky--- add diced carrots, and diced celery. { amount differs with the number of shanks
Pour a little red wine over and cove and braise in a 350-degree oven for 1 11/2 hrs. or until tender.The shanks have been placed on abed of tri-color orzo pilaf and sprinkled with Gramalta.
1 ts, extra finely copped lemon zest, garlic and celery leaves,chopped.
RedChef43... My goodness...You've all cleaned your plates AGAIN!!!
Now for the last but not least....
Snifters of Frangellico and Hazelnut Creme Brulee:
Hazelnut CremeBrulee
4 egg yolks
light brown sugar
1/4tea. salt
2c. heavy cream, scalded
2T Frangelico liquor
Beat yolks with 1/4 c. brown sugar until light & creamy
Slowly stir in scalded cream
Cook, stirring constantly over simmering water until the consistency of runny mayonnaise.
Stir in liquor and pour into shallow broiler proof dishes
Refrigerate several hours...or overnight
Sift brown sugar over custard to a depth of 1/4"
Place under broiler, watching every minute until sugar
caramelizes and begins to brown"... 
Refrigerate immediately
Serve with a garnish of fruit of your choice Cups of Jamaican Blue Mountain coffee accompany our last course, and I think sleep in near for all...
When you're ready...our limo's will drive you to your beds
              Dachef and RedChef and our virtual evening bid you farewell.
We all woke the next morning took the limo's
to the  bay and boarded our cruise liner
to go home We want to thank RedChef43 & dachef345 for a lovely meal & a great time. You both are the greatest thank you once again
RoasTCC, TCCrayfish & all your fellow foodies from Foodtalk.
 TalkCity Where you can log into FoodTalk
Copyright Lynn Magann