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World's Best Dinner (2 Viewers)

Ron Swanson

Ron Swanson

Footballguy
I'm planning on preparing a "no holds barred" dinner for 6 people total in the next couple months. I'm willing to spend up to about a grand or so on supplies, excluding the alcohol.

A5 Wagyu Ribeyes are on the menu. The rest is wide open. 

I want to do a nice charcuterie board of some great hams, foie gras, and caviar.  I need help selecting those items. I don't know squat about caviar. Looking for interesting peppers, pickles, etc. for it as well.

So looking for suggestions for items on the charcuterie board and also suggestions in general for other items and courses for the dinner.  Dessert suggestions also welcome.

Each item has to be delicious and not something us commoners would eat often otherwise.

 
Sounds cool - is there a special occasion prompting this?

I have no input on the food menu as I’m a commoner but I’d like to hear the alcohol menu.

 
Osaurus said:
I used to think this too but honestly I really like it now with a little crème fraîche on toast points. I have it maybe once a decade fwiw
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Sounds like an acquired taste.  I wouldn't serve it with this dinner.... especially since good caviar is very expensive.  Use the money to get other things.  

 
Charcuterie add-ons:

1. Cornichons

2. Dried fruit (I like apricots)

3. Fig jam (not Phil)

4.  Almonds or Walnuts

I like to have a basic assortment of cheeses usually 3 with one being chèvre (sometimes rolled in fruit or herbs), the second is a nice smoked Gouda, and the third is a wildcard. I like to do something a bit off standard for this. I’ve done ghost pepper Jack, a creamy white cheddar, and occasionally a funkier Camembert. 

 
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[icon] said:
Iberico Jamon

You KNOW I'm going to ask about the Brown water lineup, knowing your collection 😜👍🏼
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this. but it must be sliced, and sliced properly, at the moment of consumption. the best jamon, melting on the tongue, has the Roman moment mouthfeel of a heart freshly pulled from a vanquished foe

beets are a surprisingly great addition to a charcuterie board

 
Chicken oysters Kusiyaki: That delicious nugget of oyster-sized meat at the top of the thigh where it connects to the backbone. Chicken is relatively cheap, but to get enough for everyone to have an appetizer sized portion, you'll need about 50 chickens.

You can grill or sauté with ginger and garlic. Here's a way to make them into a pasta course, although with your menu, I would probably use capellini instead of penne.You might also use them to make a kusiyaki or yakatori

 
Roasted Brussels Sprouts with basalmic glaze and topped with feta/fresh parmesan is a great side dish and feels a bit more refined than standards imo.

 
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how many courses do you want to do?  are you doing the cooking yourself?

charcuterie board will kill y'alls appetite.  caviar would be my choice.  royal ocetra will fit the bill.

a course with fresh Alba or perigord truffles would be fun. i prefer alba.  risotto is awesome with truffles, but not the easiest dish to get right.

the A5 ribeye will be beyond rich.  more than 4-5oz each will be over kill.  consider something with a high acid content as a pairing with the steak.  huckleberry gastrique goes well  with wagyu or foie.  

tell me more, this dinner intrigues me.

 
if you do a charcuterie board:  a mix of, soft/medium/hard cheeses.  goat/sheep/cow  ubriacone is an awesome cheese and it looks great.  mix sour and sweet jams/fruits/etc  caviar doesn't really belong on a charcuterie board.  do it on it's own.  for the meats, speck and duck carpaccio are awesome.   to make it memorable, stay away from common generic ingredients like regular prosciutto or smoked gouda

 
Ron Swanson said:
I'm planning on preparing a "no holds barred" dinner for 6 people total in the next couple months. I'm willing to spend up to about a grand or so on supplies, excluding the alcohol.

A5 Wagyu Ribeyes are on the menu. The rest is wide open. 

I want to do a nice charcuterie board of some great hams, foie gras, and caviar.  I need help selecting those items. I don't know squat about caviar. Looking for interesting peppers, pickles, etc. for it as well.

So looking for suggestions for items on the charcuterie board and also suggestions in general for other items and courses for the dinner.  Dessert suggestions also welcome.

Each item has to be delicious and not something us commoners would eat often otherwise.
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If you are spending that why not bring a trained chef in to prepare to food so you can enjoy?  There is a local couple by my home that does private parties. You tell them what you want and they bring all the food in, prepare and clean while people are eating than are gone by the time the meal is over.

We have used them twice and it actually an event as we were drinking and watching them cook.  I am sure many chefs do this in all areas.

 
To answer some questions, yes we plan to cook and prepare everything. That's part of the fun for us.  Great suggestions so far. Keep 'em coming.  I've got to run out for a bit but will post more details later.

 
DA RAIDERS said:
the A5 ribeye will be beyond rich.  more than 4-5oz each will be over kill.
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I was just going to add this.  I’m a big steak guy and love ribeyes.  Had the opportunity a few years ago to go big at a world class restaurant.  Went A5 ribeye.  You order it by the ounce.  When I said 4oz to the waiter he looked at me like I was nuts and actually said “are you sure sir?”   At the time I thought it was due to the price but still thought it was strange as this was not a restaurant where price is a thing.  Long story short, I could barely finish it (did on principle) and was down for the count the rest of the night with meat sweats like I’ve never had before.  

 
Osaurus said:
I used to think this too but honestly I really like it now with a little crème fraîche on toast points. I have it maybe once a decade fwiw
Click to expand...
 I enjoy caviar, but it's definitely something I'd poll my guest about before splurging on it.  Even being a fan, I'm not sure I can really discern a Buluga from something cheaper, and I'm not sure I like it more than cheaper roes like salmon roe.  

As compared to something like A5 Wagyu, or black truffle,  I'm not sure it has the same bang for a buck on a menu.  I feel the same about a charcuterie plate, especially if you're doing the big protein for your main entrée.  I'd maybe do cream of foie gras soup and just do a cheese course as the first dessert or something.  

 
Ramsay Hunt Experience said:
 I enjoy caviar, but it's definitely something I'd poll my guest about before splurging on it.  Even being a fan, I'm not sure I can really discern a Buluga from something cheaper, and I'm not sure I like it more than cheaper roes like salmon roe.  

As compared to something like A5 Wagyu, or black truffle,  I'm not sure it has the same bang for a buck on a menu.  I feel the same about a charcuterie plate, especially if you're doing the big protein for your main entrée.  I'd maybe do cream of foie gras soup and just do a cheese course as the first dessert or something.  
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I’m not a caviar enthusiast. 

 
If you're dong this in the spring, maybe some roasted or smoked mushrooms including morels and other fancier varieties like trumpets.  A pretty classic accompaniment to meat and super luxurious.  You could even shave some black truffle on at the end to guild the lily.    

The thing about this project, IMO, is that the more you make it about super expensive and decadent ingredients, the less exciting the process of cooking it is going to be.  Almost all of the best ingredients demand very simple preparations.  

 
I'm gonna love following this thread. Great idea!

Frisee salad - frisée lettuce, lardons, poached egg, maybe a little shaved parmesan. Super tasty, something people appreciate but don't eat often or ever, not pricey so $ can be put elsewhere. High impact potential.

Risotto is another winner idea. I'm not a truffle guy though. Maybe a nice high-end mushroom risotto. Use saffron. 

 
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⚡DEADHEAD⚡ said:
I'm gonna love following this thread. Great idea!

Frisee salad - frisée lettuce, lardons, poached egg, maybe a little shaved parmesan. Super tasty, something people appreciate but don't eat often or ever, not pricey so $ can be put elsewhere. High impact potential.

Risotto is another winner idea. I'm not a truffle guy though. Maybe a nice high-end mushroom risotto. Use saffron. 
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Dressed with Ranch?

 
Picanha

Super easy and delicious as a small appetizer. It’s only good when it’s hot right off the grill. 
 

Trim some fat off, salt, sit until at room temp. Brown all sides and then slice Into 1-1/2”- 2” slices. Cook on both sides doe about 3 minutes.

Serve hot, sliced into thin strips. 

 
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Ron Swanson said:
I'm planning on preparing a "no holds barred" dinner for 6 people total in the next couple months. I'm willing to spend up to about a grand or so on supplies, excluding the alcohol.

A5 Wagyu Ribeyes are on the menu. The rest is wide open. 

I want to do a nice charcuterie board of some great hams, foie gras, and caviar.  I need help selecting those items. I don't know squat about caviar. Looking for interesting peppers, pickles, etc. for it as well.

So looking for suggestions for items on the charcuterie board and also suggestions in general for other items and courses for the dinner.  Dessert suggestions also welcome.

Each item has to be delicious and not something us commoners would eat often otherwise.
Click to expand...


Are you doing the cooking?  What are you comfortable with?  You don't want to spend $500 on meat to screw up the actual cooking process.

 
dkp993 said:
I was just going to add this.  I’m a big steak guy and love ribeyes.  Had the opportunity a few years ago to go big at a world class restaurant.  Went A5 ribeye.  You order it by the ounce.  When I said 4oz to the waiter he looked at me like I was nuts and actually said “are you sure sir?”   At the time I thought it was due to the price but still thought it was strange as this was not a restaurant where price is a thing.  Long story short, I could barely finish it (did on principle) and was down for the count the rest of the night with meat sweats like I’ve never had before.  
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Yeah in Hawaii we had a phenomenal meal at the Canoe House on the Big Island. Multiple courses. Server recommended only one of us upgrade to Wagyu as its so rich. It was the right call. Especially if you are going to do lobster or crab. You don’t want to spend a grand and have people throwing up after the meal

 
I mean, any list probably has Bonham, Vinny Caliouta and Peart on it, but for my money, I’m going with Gadd. 

 
Waygu A5 is amazing, but like others said here, you don't want to eat too much of it.  This isn't an eat the whole steak thing.  Two 6-8 oz steaks for all 6 of you will actually be more than enough.  

Pair it with Iberico Tenderloin(this is the Waygu of pork), Tiger Prawns, and either some lobster or King Crab and you'll have the ultimate feast of feasts.  Best part is if you're doing a few great proteins, you only have to do small portions for each type.  Have some amazing sides..(I saw foie gras and risotto named) and you'll not go wrong.

 
Another option, if you'd prefer to have a big steak, is to find a place that sells 45 or 60 day dry aged prime steaks.  I actually prefer dry aged prime steak over waygu since I love beef and would rather eat 12 ounces of great dry aged beef than 2-3 ounces of rich waygu.

 
encaitar said:
Another option, if you'd prefer to have a big steak, is to find a place that sells 45 or 60 day dry aged prime steaks.  I actually prefer dry aged prime steak over waygu since I love beef and would rather eat 12 ounces of great dry aged beef than 2-3 ounces of rich waygu.
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x2

 
your ribeye with truffled demi, either rosemary roesti, or duchess potatoes, sautéed baby carrots and broccolini (garlic and shallot).

for the charcuterie board.. i agree with mix of hard/semi/soft.... cow/sheep/goat.  i love duck and boar sausage/prosciutto.  fig jam. marcona almonds, quince paste

edit: you could also make a gratin as a side if you like. I preferred a bacon, gruyere.

 
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Thanks everyone for the suggestions.  Please, keep them coming. To answer some questions...

1) This is a meal for my wife's parents with her brother and sister in law participating in the preparation. This is a payback for their insistence on giving "holiday money". Part of the fun is us preparing it. We've done the high end restaurant schtick and would rather just hang at our place and start with really great ingredients.

2) We have regularly prepared extensive meals for them and they enjoy it. Or tolerate it.  Duck, prime rib, oysters, etc. are de rigueur so we are trying to step this up a notch.

2) We are capable and comfortable preparing just about anything. I am comfortable handling anyone's best meat, including @cosjobs

 
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