Cool breezes blowing off the Gulf of Mexico, a bright moonlit sky, and a string duet welcomed us to the rooftop reception at the historic Fort Harrison Hotel in downtown Clearwater, FL. Being early December, the hotel was decorated in stunning holiday array which added to the festive mood of the evening. As we made our way to the reception, all of the guests marveled at the beauty and expanse of the holiday decorations. Our rooftop holiday celebration began with champagne, cocktails, and passed hors d’oeuvres.
At the appointed time, the doors to the Crystal Ballroom were flung open to reveal a breathtaking hall set in a style fit for royalty. It was to become the elegant visual harbinger of the amazing nine course dinner that was to come. Lead by the Fort Harrison Hotel executive chef Barry Reid and the Vice Conseiller Culinaire et des Professionnels Rene Marquis, each course was introduced by one of the culinary staff, professional members of the Chaîne. Along with each course, expert commentary was provided about the wine by Luca Biancolini, the Maitre D’Hotel of the Hibiscus Restaurant in the hotel.
Highlights of the dinner were the grilled duck rillette served on a plank with the Chaîne emblem burnt into the wood. Both the lamb rack and the veal pot-au-feu were celebrated as true culinary art. The evening concluded with the customary recognition of the chefs and staff by Bailli Robert Procida and honored guest Bailli Provincial SW Bill Solomon.
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Fort Harrison Hotel
December 2, 2017
Lobster Toast and Crème Fraiche, Smoked Salmon Gougeres
Beef and Stilton Cheese Crostinis, Mini Vegetable Soufflé
Gloria Ferrer Sonoma Brut – Sonoma California
Pumpkin and Acorn Soup
White Truffle Agnolotti, Hazelnut Cream, Young Parsnip, Chanterelles, Black Garlic, Nutmeg Toast
The Goose Expression 2009 – South Africa
Scallop and Mussels
Yellow Pepper Sabayon, Granola, Bergamot Panna Cotta, Green Salad, Bacon, Lime Caviar
Beringer Moscato – Chile
Smoked Duck Rillette
Buckwheat Brioche, Orange Buttermilk, Foie Gras Custard and Banana
Hidden Rock Petit Verdot 2009 – Australia
Wheat Grass and Wild Berries
Charred Pear, Sheep Yogurt, Wild Berry Consommé
Domaine William Fevre Grand Cru Chablis 2015 – France
Snake River Farm Dry Aged Lamb Rack
Cardamom Infused Lamb Belly, Pecan Pavlovas, Creamy Cashew Barley,
St Andre Cheese, Shallot Confit, and Roasted Lady Apples
Fattoria Cerro Manero Rosso – Sangiovese and Merlot Blend – Tuscany, Italy
Veal Pot-Au-Feu
Braised Veal Cheek, Glazed Petit Vegetables, Morels, Bone Marrow Allumettes
Terra D’oro Zinfandel – Amador County – California
Sticky Toffee Pudding
Honey Brandy Infused Devonshire Cream, Malt Sable, Poached
Rhubarb and Quince, Black Cherry, Champagne and Elderberry
Innocent Bystander Pink Moscato – California
Coffee and William Dean Truffles
Mission (shot) – Bird Dog – Devil Dog (cocoa cayenne liqueur) with Banana Liqueur
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Photos by author and Fort Harrison Hotel staff