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Music – “Food Glorious Food” from On Top Of Spaghetti by Juice Music. Released: 2008.
I recently stumbled across a brief article about a dinner for the British children’s charity, “Ark”, held in June, 2011. Supporters of the charity eagerly looked forward to one of the early appearances of the Duke and Duchess of Cambridge (aka William and Kate) at the event and it was well attended. Dinner for the event was a pricey ₤10,000 per person, which of course, benefited the charity.
The menu was somewhat florid in its’ descriptions and punctuated with numerous adjectives to highlight the esoteric ingredients, how they were caught, how they were cooked and more. I realize that this was not a typical “restaurant menu”, but here it is:
Carpaccio of Maldivian long line caught yellow fin tuna
Fanning an island of Rio Grande Valley avocado crème fraiche, topped with young coconut, with splash of Goan lime, coriander and sprinkled with toasted organic sesame seeds
(Please note that the Rio Grande Valley traverses through Texas, New Mexico and Colorado. The avocados are only grown in Texas, so why not be more specific as long as you’re going to these lengths? Also, I could find no mention of a species of lime known as ‘Goan’, but rather only as a term used to describe the region where Goan lime pickle is made. I don’t know what a ‘splash’ of Goan lime is)
Pacific Ocean black cod fillet
And-glazed with a Japanese tamari and manuka honey reduction. Delicately balanced on a sumptuous organic pearl barley risotto, hand in hand with a delightful English courgette flower beignet, teriyaki jus
(A black cod fillet with soy sauce and honey, sitting on top of barley risotto, with a flower beignet on top)
Roasted fillet of Australian Kobe beef
Nestling in a Kent garden pea puree, temptingly accompanied by a succulent spinach and onion compote, to die for triple-cooked Maris Piper chips and Indonesian long pepper sauce
(Expensive piece of beef in pureed peas, with spinach and onions, chips and hot sauce)
Hereford organic blackcurrant soufflé
Snuggled up with a swirl of Kentish apple and sorrel sorbet, Kentish apple blossoms perched on top, with crunchy Turkish hazelnut crumble
(Blackcurrants in apple and sorrel sorbet, apple blossoms on top and hazelnut crumble) (snuggled up?)
I am bemused by the verbs and adjectives used in describing the menu items:
“fanning”, “delicately balanced”, “sumptuous”, “nestling”, “to die for”, “snuggled up”, “perched on top”…you get the idea. While I love to read, I much prefer to also see a photograph of what my dinner plate is going to look like after I order it, artistic license notwithstanding. No wonder today’s restaurant menus are so huge and unwieldy.
Speaking of restaurants and largesse, I learned that the largest number of menu items on a restaurant menu (currently the Guinness World Record holder), is the Mofarguru restaurant, in Budapest. As of 2005, a total of 1,810 items are listed on the 192-page menu! I’d love to see their kitchen!