Another wonderful, fabulous meal at Casa de Meyer! Our small dinner party enjoyed another trio of dishes at the Casa.
I think the chef referred to our first plate as salmon lasagna. The only thing lasagna like was it was a layered dish. No red sauce. No pasta. This dish layered thin slices of poached salmon, thin slices of smoked salmon and blanched cabbage…on a bed of red pepper cream sauce. Amazing flavor combinations!
The chef’s signature ravioli takes on a new (to me) filling. This time the pillows of striped saffron and chili pepper pasta are surrounding a butternut squash filling topped off with an almond cream sauce.
The chef sets a new bar for pork loin deliciousness! Filled with cranberries and pecans, smothered in a cranberry red wine sauce, nestled on the plate with perfectly seared asparagus and sautéed Cantrell mushrooms. Words cannot make you drool as much as a photo will. In case you are wondering, the one word that sums it up: FABULOUS!!! And, it paired wonderfully with the Barbera we were sipping on.
I volunteered to make dessert – a new recipe I found about a month ago when putting away my cookbooks in my recently remodeled kitchen. Of course, the recipe centers around Chef Meyer’s favorite dessert food – coconut. This triple layer coconut cake was filled with coconut flakes, white chocolate and pecans, then frosted with a white chocolate cream cheese frosting and toasted unsweetened coconut flakes. Even after the fabulous three course meal, I was able to eat the whole slice!