What can a chef prepare in 60 minutes? If you are an Iron Chef, the answer is a lot of inventive dishes that have layers of flavor, not to mention a stunning presentation. Well, luckily I am marrying my own Iron Chef who created an amazing feast for his parents and me on Friday night. His inspiration was the flavors of Greece. We (I only participated in the shopping and strategizing portion of this meal) kept the starters light with homemade blue cheese stuffed olives. Then started with a scallop resting on a sauce of red pepper coulis topped with a drizzle of garlic, oregano, and olive oil with lemon zest streamers. The entree centered on Frenched (that means fancy) lamb chops with a homemade lamb stock, wine, and pomegranate reduction. This was served with my favorite dollops of heaven, pureed parsnips and cauliflower with roasted garlic, and spring asparagus. The meal was accompanied with special pinot noirs from Merv's collection, starring an amazing '98 Williams Selyem and Savingy les Beaumont. Finally, dessert was a fragrant surprise of vanilla ice cream topped with rose-infused fig preserves. As far as I am concerned, my Iron Chef's feast was a winner!
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