SFAM was lucky enough to get a private dinner from a very special chef on Sunday for her birthday. Since neither the Hungry Korean nor Sugar Baby would be around for her actual birthday next week, we had a private dinner at Sugar Baby’s loft to celebrate. The chef de cuisine: Sugar Baby. Dishwasher extraordinaire: Moi. haha
I felt the need to blog about this dinner as a lot of prepping and work went into it and it turned out fabulously.
We started with the white bean soup.
The soup was creamy and comforting — it’s exactly what you want at the end of a cold winter’s day. The chef left some cannelloni beans whole for texture and the sage really came through in the soup.
Next we had the warm arugula, cranberries, roasted butternut squash, toasted walnut and parmesan salad.
Doesn’t that look like a cookbook photo? Squash was sweet, the arugula was peppery and the walnuts added a wonderful crunch. I am a huge fan of this dish and would try and make it at home if squash didn’t take so much work to prep. This salad is your perfect example of savory and sweet with acid in the dressing to balance it out. We all thoroughly enjoyed it.
For the piece de resistance: panko crusted halibut sitting on a bed of haricot vert and wild mushroom salad.
Fish was crusty on top and juicy inside. The warm salad was so delicious. I love mushrooms and they really brought out an earthy meaty flavor to the fish. I could seriously eat the green beans and mushroom salad on its own.
Thanks, Sugar Baby, for a wonderful Sunday night meal! Something SFAM and I will remember for years to come!
Sugar Baby’s loft, a special place dressed in grey, New York, NY
