- January 4, 2012
The people have spoken.
Tommy Klauber, chef/owner at Pattigeorge’s restaurant, has been organizing popular themed interactive dinners at his restaurant for years.
“All the good stuff happens in the kitchen … that’s where the fun is,” he says. “Because everyone can’t fit into the kitchen we bring the kitchen out to them.”
For his most recent dinner, held Friday, July 22, he said there was an overwhelming request for the night’s theme: a Mexican fiesta.
The interactive dinner included a cocktail hour with a tequila tasting, appetizers and margaritas. People then made their way to their tables to prepare three different Mexican courses over a skillet with an open flame.
“Be careful everyone! Especially those of you with open-toed shoes and sandals. We don’t need anyone catching on fire here,” warned Klauber as he began to show how to create the first course.
The three courses were chicken mole with avocado and tortillas; mero rostizado en pipian verde (pan-roasted grouper in aromatic green pipian); and, for a dramatic finale, la piña crêpes flambé (pineapple crepes flambé). Each course was paired with a specific cocktail to complement the dish.
Contact Rachel O’Hara at [email protected].
La Piña CrÊpes Flambé
One pineapple (peeled and diced)
1/2 cup brown sugar
1/4 cup butter
1/4 cup orange zest
4 ounces chopped toasted hazelnuts
1 teaspoon ground cinnamon
2 ounces Grand Marnier
2 cups whipped crème
Buy pre-made crêpes, or make your own.
Melt butter and sugar in a heavy, medium-size, non-stick skillet over medium heat and stir constantly. Add liquor and flambé; squeeze in juice from orange and lemon. Add cinnamon and stir until thick and syrupy, about two minutes. Add pineapple and stir just to heat through. Spoon pineapple into crêpes, and garnish with hazelnuts.