Pink Flamingo Dinner - 2018

[tony b]

Hosted the annual Pink Flamingo dinner last evening. Weather was perfect for dining on the deck. Only used the KK this year to cold smoke the salmon for the appetizer course - salmon mousse. You can see the smoker in the lower right hand corner. Was loaded with hickory/maple/cherry wood pellets. 

First course was ponzu shrimp, done on the yakitori grill. No cooking pics, but here's the plated version, with red lentil pasta with a black garlic scampi sauce and frico crumbles on top.

Got busy and could take pics of the rest of the dinner, but here are a couple of the decorations.

It's a lot of work, but it's for charity, so it makes it worthwhile. 

[sfdrew28]

My eyes...my eyes...so bright . Good job on the charity work.


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[MacKenzie]

Love it, Tony, awesome decorations,  right down to the plates.  It must have been tremendous fun for everyone. 

 

Edited July 27, 2018 by MacKenzie

[Pequod]

...and here I was expecting to FINALLY learn how to cook flamingo. 

[Steve M]

I love the decorations. Nice job!

[tekobo]

What a theme!  Looks great, well done.

[Bruce Pearson]

Very nice, well done. Did the flamingos have a good time? I bet your guests did.

[tony b]

Guests had a marvelous time; hard to say about the flamingoes, especially a couple of the inflatable ones that drooped by evening's end! Well, this guy had a good time!

@Pequod - the main course was "flamingo breasts" - ha, ha! Chicken breasts poached sous vide in red wine, shallot, herbs de Provence and butter for 3 hours at 147F. The jus was reduced for a pan sauce with Boursin cheese (w/shallots & chives). Side dish was red quinoa. The color of the sauce didn't come out as nice as I wanted (more of a grayish purple than pink), but DAMN was it good! 

Edited July 28, 2018 by tony b

[Bruce Pearson]

Well no wonder they were droopy after all that wine lol

[Aussie Ora]

Tropicana looks funky great job tony. The food sounds tasty

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