and last nights gourmet dinner menu delivered...oh, boy, did it ever!It was both interesting and entertaining to watch a master chef at work. 
Robert was an executive chef for a Canadian airline, and does he ever know how to prepare a feast.
After the canapes followed an endless stream of courses.
Marijanne kept reminding us to pace ourselves but we couldn't stop eating.
After the passed tray of canapes came a half shell overflowing with fresh seafood in a creamy sauce. Then came Russian Eggs with Asparagus, both white and green....then Cannelloni in Distasis sauce, and Mushroom Crepes, and Salad, and Soup...all with minute attention to the littlest detail. Parmesan crisps, fresh herbs, REAL PLATES and GLASSWARE! Luxury linens!
Wait...we haven't even had the main course yet!
The choices were Filet Mignon with Camembert and Peppercorn sauce, or Stuffed Chicken in Orange Sauce, or Salmon Florentine...all served with baby vegetable and utterly delectable sides.
Then dessert...two kinds...jam pudding with blueberries, or pears drizzled with chocolate sauce over ice cream...not to mention the chocolates scattered on the table.
We dined for at least three hours..Dined!
Lucie, Toni and Marijanne were Chef Robert's assistants and made the evening a magical one!
Karen is planning several more dinners over the next several months, to try out recipes, and to get feedback as to how successful something like this will be in the future, as a permanent part of the Sandpiper experience.
*****
Rumor has it that there might just be a Valentine's dinner in the works along these lines, with very limited seating...get ready to snap up a ticket when the time comes!
AND, this isn't a rumor but FACT...the From the Heart Auction has a few Chef Robert Gourmet dinners on the auction block...well worth bidding on!
8 comments:
We couldn't agree more - it was a wonderful evening, with extraordinary food, great company and the service was excellent as well. We highly recommend such an evening to anyone who gets the opportunity, and want to thank Karen & Jay for the invitation, and to especially thank Robert, Lucie, Tonie & Marjianne.
It was a magical evening. I couldn't pace myself - how can one leave even a crumb on the plate when it's entirely probable I'll never get to taste it again. Kudos to Chef Robert, to his hardworking team of Lucie and Tony, and to our efficient, entertaining server, Marijanne.
Thank you Karen and Jay for allowing us the honor of being there for this wonderful dining experience.
Magnifique! Bountiful! and superb were the words of the night. The food, the ambiance, the company all resulted in a delightful evening of fine dining.
Many thanks to Karen and Jay and the superb effort of Chef Robert, Lucie, Toni and Marjianne. Fine dining would be an added benefit to anyone's stay at Sandpipers Resort.
Oops, I meant Toni (sorry sweetie).
Sounds scrumptious! Congratulations to the lucky folks who enjoyed the feast! Please let us know how others may partake.
Great question, Pam. I'm sure others would like to know, too.
Patsy #108
As I understand it, this series of dinners...and there will be several more...serve a dual pupose. The testing of recipes and trying-out of the concept of fine dining AND rewarding those Sandpeeps who have gone the extra mile in sharing their time and talents to make Sandpipers a special home.
It was a fabulous evening and I, too, hope that it can be developed into a part of the Sandpipers Resort experience.
Thanks, Karen and Jay, Robert and Lucie, Toni, and Marjianne. You gave us a special evening.
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