New Year's Eve (aka adventures with Christine)

One of my closest friends, Christine, flew in New Year's Eve to visit those of us who are living in the Bay Area (aka, those of us who never left Stanford). For those of you who don't know, Christine and I lived in the same freshman dorm and have been close friends ever since. During undergrad, we never got a chance to live together, because I ended up being an RA (residential assistant) in the dorms for two years. Fortunately, she stayed at Stanford for an additional year to get her master's degree in Biology, and we were able to be roommates then. Anyway, back to the story...

I picked Christine up at 7pm and went back to Stanford. We were originally hoping to go to Afternoon Tea (her flight was originally supposed to arrive in at 3pm), but instead we went to dinner, as Afternoon Tea is obviously closed by 7:30pm. I had found this restaurant called Shokolaat on University Ave. It is supposed to be a modern bistro where you can sit for coffee or tea and pastries and chocolates. They describe the concept on their site as a "neighborhood Restaurant, Patisserie, Chocolatier, and Lounge serving lunch and dinner with take out pastries." It is located on University Ave right after Cowper if you are heading towards 101.

The restaurant is a fairly small restaurant with an outdoor seating area behind these canvas curtains. Inside, they had two glass cases, one for chocolates and another for desserts/pastries. The chefs cook behind the counter much like Il Fornaio. The decor was very modern yet elegant, and the restaurant was dimly lit for an "romantic atmosphere". Christine said it reminded her of the scene in the Sex and the City Movie where Miranda and Carrie go to a romantic restaurant for Valentine's Day.

They had a special New Year's Eve tasting menu which consisted of an Amuse Bouche (a single bite-sized appetizer) of Wild Mushroom and Mint Soup which was served in a small shotglass which fluted outwards.

For the Appetizer Course, we had a choice between a Heart of Romaine, Herb Vinaigrette, White Anchovy, Shaved Parmegiano-Reggiano salad or the Ahi Tuna Tartare, Grated Black Truffle, Toasted Brioche, Citrus-Vanilla Vinaigrette. Christine and I both got the Ahi Tuna Tartare, which was beautifully served on a rectangular dish with the Tartare molded in a tuna-can shape with three rectangular pieces of the Toasted Brioche artfully stacked on the other side.

For the Entree, we had a choice between the Filet Mignion, Puree of Potatoes, Confit of Shallot, Toy Box Carrots, Black Truffle Sauce or the Cinnamon Brioche Crusted Halibut, Roasted Sweet Potato and Cauliflower, Caramelized Hazelnut or the Roasted Pumpkin Risotto, Fromager D'Affinois, White Truffle Oil. I had the Filet Mignion (medium rare) and Christine had the Halibut. Both were delicious. The Filet Mignion was cooked perfectly and the black truffle sauce was absolutely delicious. I don't really think I have a good enough palette to describe the taste. Christine's Halibut was also extremely delicious with the cinnamon providing just a hint of spice that wasn't overpowering.

For Dessert, we had a choice between the Chocolate Hazelnut Crunch Bar, Raspberry Sorbet, Creme Anglaise or the Grand Marnier Souffle. Christine had the Crunch Bar and I had the Souffle. The souffle was served freshly made (Christine and I heard them beating the eggs in the background while we were eating our Entree). The waiter served the dish and opened the souffle for me and poured in half the Creme Anglaise for me. The souffle was absolutely delicious, light and airy. The Grand Marnier provided a nice touch. Christine's crunch bar tastes somewhat like a Ferrero Rocher candy. The "crunch" was a praline, and there was a hazelnut chocolate mousse-like part on top. It was served cut in two pieces and placed at one corner of a square plate. At the other corner was a scoop of raspberry sorbet.

For the Mignardise (for the table), we were served a selection of petit fours. Christine and I were so full by this point that we ended up taking them home instead. I don't even recall what we got... Overall, it was a fabulously delicious meal. Next time, I really need to take pictures.

Dessert Party - take 2

Dessert party #2 was a success. There was so much dessert - I got to do this again sometime (when I'm not ridiculously busy...which is just about never). Here is the menu for anyone who cares:

Peling/Melody:
Pear Charlotte - Poached pears on top pear bavarian cream in a biscuit roulade shell (jelly roll cake)
Mango Mousse Cake - Mango mouse layered with sponge cake with a mango jelly topping
Hawaiian Pie - Crushed pineapples mixed with whipped cream and condensed milk in a graham cracker crust
Fruit Tarts - Glazed fresh fruit on pastry creme filled sweet cookie tartlets
Tiramisu - Lady fingers soaked in an espresso rum mixture layered with a sweetened whipped mascarpone cheese and zabaglione
Chocolate covered strawberries - Both dark and milk chocolate

Vicky:
Key Lime Tarts - Key lime filling in phyllo tarts
Caramel Croissant Pudding
Tiger Cake - Marbled bundt cake

Hana:
Apple Walnut Pie
Chocolate Brownie Cookies

Joyce:
Chocolate Mousse
Berry Popsicles

Felix:
Creme Brulee

Kay:
Mochi Cakes - Cupcakes filled with sweet azuki bean paste with a delightful mochi texture

Ruo:
Peach pudding - Peach flavored pudding with peaches and pound cake

It turned out amazingly well despite me being incredibly stressed out and freaking out that we wouldn't have enough desserts (especially on the day of the party - Melody, Vicky, Christine, and Twin probably bore the brunt of my freakingout-ness).

I'm so happy that so many people came. I just love the feeling of having people together for dessert - it is totally different from a dinner party or a "normal" party. It isn't quite as formal and there isn't any pressure. It is my version of a bbq. Desserts just make people happy - there is something so alluring about being able to provide desserts to people. I think there is this difference between desserts and all other types of food - the response towards desserts is somehow more intense.

Sadly, I don't think the things I made didn't turn out as well as they have done in the past. Amazingly enough, even though I was terribly ill with a fever leading up to the first Dessert Party (January 26, 2008) - the Pear Charlotte turned out beautifully. This time, the Pear Charlotte fell apart (the bavarian cream did not solidify enough - it was quite sad). The mangos weren't really ripe - lending a slightly tart taste in the Mango Mousse cake. I totally cheated with pre-made graham cracker crusts and pre-made lady fingers for the Tiramisu. And, I also messed up a TON of times - the first batch of pastry creme. //Sigh, next time...