Dr. Sanjana’s Birthday Celabration
Friday, August 20th, I had the esteemed pleasure of serving and celebrating with Dr. Sanjana and her newly wed life partner, Dr. Milan. Milan reached out to me via my TakeAChef account and we planned an elegant 4 coursed meal themed in Sanjana’s favorite cuisine, Asian. Earlier that evening I met with Milan at his beautiful home and helped prepare a magical surprise for his wife’s 28th birthday. I was in full Chef-ninja mode as I un-loaded my equipment and Milan and I crept through the hallway without a peep of detection to alert Sanjana of what is to come.
As I unpacked the food Milan got in the zone creating a bewildering ambiance; Freshly steamed white linen made the perfect sheet for a bed of blossom petals, dazzling candles, and a centerpiece from the ceremony of their special day. Once the finishing touches were set, Milan threw on a slick grey blazer alerted Sanjana that it was time to come out. The door opens, sounds of John Legend fill the air, and she walks down a hallway lit with candles nowhere near as bright as the delightful smile beaming from Sanjana’s face. After a series of thank yous and memorable photography, dinner was ready to begin.
Mushroom bulgogi with snap peas, furikake spice, kewpie BBQ sauce, and bonito flakes
The starter of the evening was a vegetarian plate of mushroom bulgogi, untraditional to the common dish of marinated meat. A combination of king trumpet, beach, and oyster mushrooms sautéed and braised with tender green snap peas in a savory sauce soy, ponzu, fresh garlic and butter. Once stacked onto the plate, a drizzle of tangy sauce to cut the richness and compliment the smokiness of the shaved bonito flakes. While trained in the medical the couple definitely moonlighted as professional chefs with their accumulated knowledge of food and food appreciation from their favorite binge-worthy series, Master Chef.
Buckwheat ash noodles with puffed rice crackers, chef’s special spice blend, and crispy seaweed
The official 1st course up next, a cold dish of soba noodles tossed in a black mayu garlic oil and nestled into a cold bowl. Garnished with the CornyGuyy Cajun Spice Blend not YET available in stores(shameless plug), delicate rice crackers, and crispy green seaweed bringing some oceanic saltiness to the dish. The doctors were amazed at how balanced the flavors were and how they complimented each other. Upon refilling their wine glasses with a luscious Cabernet, they proceed to take a dinner intermission out on the terrace; Letting their food settle and model great selfies with Chicago’s gorgeous sunset.
It was time for the main course, and a change of pace with lightly sweet and crisp sauvignon blanc. A white that paired well with pan roasted salmon (Milan’s favorite), atop a bed of braised spinach with sticky rice. Once the plates were set, I came tableside and applied the finishing touches by pouring a hot kombu dashi broth to pool around the castle on the plate. Between you and me I was surprised at how fast they made this course disappear. Lol
Roasted salmon with spinach braised in mirin butter, sticky rice, sweet pickles, and kombu dashi
Japanese soufflé cheesecake with fresh berries, dark chocolate, and coconut cream
You’d think after being filled with so much joy and great food that you wouldn’t be able to eat more, but Milan explained to me about how the body always has a separate place to store dessert. To highlight the evening, a wedge of light and airy soufflé cheesecake with fresh cut strawberries, and bite of bitter dark chocolate, and coconut cream sauce. A combination of subtle sweetness and amazing flavor with ingredients light on the stomach to compliment a big meal. This was also my first time making the cake and Milan interjected how I need to keep making it'; Is that an idea for the next food video perhaps?
It was an honor and pleasure to dine with Sanjana and Milan. I look forward to having them again and if you are looking for a beautiful dinner, celebration, or just want me to feed you, book a dinner with me! Cheers!