I recently created a special 40th birthday menu at Gabbi’s for a patron. It was a five course meal that included:
First Course
-Pervian Scallop Ceviche
Second Course
-Chile en Nogada (see photo)
Third Course
-Crepas de Langosta
Fourth Course
– Choice of: Lomo en Mole Negro, Filete al Chipotle
Dessert
-Chocolate Churros
Everyone loved the menu. Special menus are more intimate and allow me to be more creative with the choice of dish as well as the detail of the flavors, plating etc.
At home my husband Ed does the majority of the cooking for the family. I usually contribute a salad or vegetable dish. There’s alwayswine, dijon mustard and salami in the fridge.
The fall brings a more savory line up to our menu. Out are the light dishes replaced with: Chiles en Nogada, shrimp pozole, pork tenderloin in mole negro with a butternut squash tamale and onion marmalade. For dessert, we remove the tres leches cake, and replace with a pumpkin bread pudding with mezcal cajeta and brown-butter date ice cream. The highlight of our fall menu is the 7 moles from Oaxaca that we make during our Day of the Dead celebration.
