As a private dinner by invite only, Tastings at Iona is an upscale dinner currently offered once per quarter. The theme for the meal is often decided several months in advance, while the actual preparation begins approximately a month ahead of time.Â
Chef Robert uses each event as an opportunity to highlight his culinary skills to a small group of people (between 8-12). And without question, Chef de Partie – Lisa, along with aspiring Commis chefs – McKenna & Nevaeh were on top of their game, always making sure that the meal was served according to plan, everything looked just so, and everyone had everything they needed.
Long before the guests arrived, the house is prepared, and the dining table is set and ready.
Even though the events are strictly BYOB, guests are encouraged to bring good pairings in order to accenuate the flavors presented to the diners.
On this evening as guests arrived, they were treated with live music along with the normal delicious hors d’oeuvres – a wonderful fruit- cheese-meat platter, bread & crackers along with additional cheese, and mussels. The mussels were steamed with butter sauteed fresh leek, garlic, white wine, light cream, with parmesan cheese added at the end and stirred.
For this particular event (obviously held during the Holiday Season), Chef Robert featured a succulent pig as the main course and planned the rest of the meal accordingly.
The pig was soaked in a brine solution (salt, brown sugar, organic cedar vinegar, and bourbon) for 24 hours prior to beginning the roasting process. In order to properly cook the meat (considering both the health and culinary aspects), the process took several hours.
Once adequately brined, the pig was placed in a roaster outside with coals off to the side in order to provide a more even heat. Before and during the roasting process, the pig was basted with a coconut milk based sauce a minimum of every hour.
At the same time the pig was roasting, the rest of the meal was prepared. The same recipe for the pig baste was applied to the sweet potatoes prior to placing them in the oven for baking.Â
Chef Robert included some homemade cornbread (which even featured some tasty kernels with the creamed corn!).
Once the pig reached the proper temperature, it was placed in the oven to crisp the skin.
Once the entire meal was ready, we were seated at the table.
While the other chefs plated the sweet potatoes and cole slaw, Chef Robert presented the pig to the diners, then proceeded to carve the meat for plating.
Each setting was provided a roll and slice of cornbread, and it was made clear at the beginning if we wanted seconds of anything all we need do is just ask.
The first course was a delicious vegatable and ham soup comprising potatoes, carrots, celery, white corn, butter beans, onions, ground pepper,  including some kale and a splash of cream added for consistency.
Next we were served a grilled pear salad, with arugula greens, goat cheese cranberries, and pomegranates topped with an avocado-cilantro dressing was placed at the table.
The dinner plate arrived in style with servings of the succulent pig, sweet potatoes, both glazed with a coconut milk bourbon sauce, the cole slaw using lime, honey and olive oil instead of mayonnaise.Â
Even though the meat was plenty good enough to stand on its own, a homemade barbeque sauce added some additional flavors that made the pork even better.
Dessert was a homemade “figgy” pudding, made with vanilla and figgy pudding with cider and rum, topped with mixture of figs, ground dried fruits and nuts, raisins, manderin oranges, pomegranates, and an accent of butter based whipped cream.Â
For the ultimate topping, there was a yummy buttern rum sauce drizzle that could be added to further sweeten the dessert.
After dinner and dessert, guests were encouraged to stay for more music and light refreshments, complete with Egg Nog. It was indeed a good night.
