February Full Moon Dinner - Lovely Little Things

2nd Course : Mélange of roasted baby vegetables with beet consommé and horseradish oil

2nd Course : Mélange of roasted baby vegetables with beet consommé and horseradish oil

It’s often said that it’s the little things in life that make the journey so enjoyable. The February Full Moon Dinner at Lucky Chops embodied this idea with a menu that doted on little ingredients with big, memorable flavors. Themed Lovely Little Things the menu, designed by Chef de Cuisine Lori Dudkin, featured a seven course meal with an optional wine pairing. 

As diners sat on the outdoor patio, Chef Lori began the Lovely Little Things Full Moon Dinner with a cherry tomato BLT bite as a surprise amuse which was then followed by the second course, a mélange of roasted baby vegetables with beet consommé and horseradish oil. To pair with the second course diners enjoyed a glass of Miraval Rose whose acidic body contrasted by its deeper fruity notes mirrored the sharper accents of the horseradish oil in the earthy flavors of the beet consommé.

The third plate served diners at the February Full Moon Dinner was a salad of local organic greens served with baked quail egg-crème fraiche canapés. A glass of bright and refreshing Cloudy Bay Sauvignon Blanc from the Wairau Valley on the southern island of New Zealand was chosen to pair with the third course because of its vibrant mix of citrus and floral flavors.

 
 
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3rd Course : Local organic greens with baked quail egg-crème fraiche canapés

3rd Course : Local organic greens with baked quail egg-crème fraiche canapés

 
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A scallop gratineed spoon with white wine, garlic, and fresh herbs was the fourth course of the evening’s seven course meal. Diners partaking in the wine pairing also received a glass of Beringer Napa Valley Chardonnay with the fourth course. The wine’s plush and creamy body with aromas of tart citrus and toasted almonds pairing nicely with Chef Lori’s succulent seafood dish. The fifth course of the evening was another surprise course revealed by Chef Lori the night of the Full Moon Dinner. The palate cleansing intermezzo was a creative compressed watermelon lollipop with fresh mint, as fun to look at as it was to eat.

 
Intermezzo : Compressed watermelon lollipop with fresh mint

Intermezzo : Compressed watermelon lollipop with fresh mint

 

Then in keeping with the theme of Lovely Little Things Chef Lori prepared seared petite lamb chops with rosemary balsamic reduction for the sixth course which were served with roasted baby potatoes and sautéed local baby bok choy. Chateauneuf du Pape from the Chateau Beaucastel winery in the Rhône valley in France was chosen as the wine pairing with the lamb, a full bodied wine with dark fruity flavors to go with the carnivorous dish.

 
6th Course : Petite lamb chops with rosemary balsamic reduction with roasted baby potatoes and sautéed local baby bok choy

6th Course : Petite lamb chops with rosemary balsamic reduction with roasted baby potatoes and sautéed local baby bok choy

 

The last course of the evening was dessert, and Chef Lori created an assorted of chef’s choice petit fours to end the meal. The wine paired with the evening’s dessert was Montes Late Harvest Gewurztraminer with a refreshing but not overly sweet taste.

 
Dessert Course : Petit fours

Dessert Course : Petit fours

 
Diners and Staff for the February 2019 Full Moon Dinner

Diners and Staff for the February 2019 Full Moon Dinner

 

 As always we want to thank everyone who came out for the February Full Moon Dinner, and invite you to our next Full Moon Dinner on Tuesday, March 19th. The theme will be Italian Five Seasons with a menu designed by Italian native Chef Fabio Zaniboni. For one night only Lucky Chops will transform into an authentic Italian eatery as Chef Fabio brings tastes and techniques from his homeland to the island (full menu below). Seating is limited, make your reservation now by emailing office@luckychopsvi.com or calling 340-690-3868.

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