Sunday, November 23, 2008

Ritz-y Evening with a Top Chef

We were invited Friday evening to the Ritz Carlton, Washington, DC to taste the new Autumn banquet menu by chef, Eric Ripert.

We knew of Chef Eric Ripert from wonderful restaurants like La Bernardin (his NYC restaurant)and appearances on Top Chef (a favorite of us both) and were just thrilled to taste his food.

The entire evening was really just fantastic. We felt wonderfully spoiled. Each element of the evening was so thoughtful.

We began with Veuve Clicquot, hors d'oeuvres, and conversation. We were then taken downstairs to the ballroom where we were greeted by the banquet and events staff from the Ritz. As the doors to the ballroom opened we saw a room draped in chocolate brown taffeta uplit in green. There was one long table spanning the length of the ballroom that glittered with glassware and pin spotting.

The table was dressed with a chocolate brown and warm green striped linen and accented with a variety of all white floral arrangements from Green Works. The sparkle brown chargers that we used last weekend for Nigeria and Jeff's wedding as well as the amber resin chivari chairs were perfect choices from Party Rental. The modern glassware paired with an amber water glass, gold flatware, menu card, and place card all worked together to create a luxurious yet chic place setting. It was so much fun to walk into the room and have no idea what awaited us. We didn't choose the linen or the chargers or light the candles. It was a treat to dine in such a beautiful room without the work of creating the design!

And then. The food. The food was just amazing.
The Menu: Lobster Cappuccino as the first course and Thyme-Crusted Tuna with Herb and Truffle Salad as the second course. The entree choice was a difficult decision. We both chose the Halibut "au Bambou" with cellophane noodles, wood ear mushrooms and a spiced bamboo broth which was incredibly delicious. The other entree choice was Pan-Roasted Rack of Lamb with a spicy mustard-mint Persillade Cauliflower, Almond and Apricot. Wow. Each course was paired with wine and was presented beautifully. The dessert served was Dark Chocolate, Peanut and Caramel Tart with Meyer Lemon Puree, Peanut Powder and Praline-Citrus Sorbet. The nighcap? A wonderful demitasse cup of espresso. Heaven...

It was fabulous evening of conversation with event planners from the DC area. At the conclusion of the meal Eric came out once again to chat, mingle, and hear our reactions to the meal (we even had him sign our menu card). We left with smiles on our faces and a bag of deliciously light cookies.

All of the images below are from Regeti Photography - see more on their blog . Thanks Srinu and Amy!


Terrica :: Fabuluxe Events said...

How absolutely AWESOME! I am the biggest fan of Chef Ripert and am so green with envy right now!