Roasted Sablefish, Chardonnay Cream Sauce, Caviar
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The Multi-Course Dinner Party
This refined Roasted Sablefish & Caviar dish is ideal as the Fish Course at a multi-course dinner party. Its richness is balanced by a modest portion size, making it a perfect addition without overwhelming the palate.
Hosting a multi-course dinner at home offers an intimate and curated dining experience, where guests are treated to a series of thoughtfully prepared dishes that flow seamlessly from amuse-bouche to dessert.
It provides an opportunity to showcase culinary creativity, entertain guests in a relaxed setting, and guide them through a journey of flavors, textures, aromas, and presentations over the course of the evening.
To create a contrast in textures, one might include a mix of soft, crispy, creamy, and crunchy elements across the courses. For example, a creamy soup is followed by a crisp salad which acts as a palate cleanser before moving onto the richer fish course.
Balancing flavors is just as important. Savory, sweet, sour, salty, and umami elements can be incorporated throughout the meal. Each course should have its own distinct flavor profile, and ingredients and cooking methods are varied to avoid repetition.
The meal begins with lighter courses and gradually progresses to more substantial dishes. By dessert, something overly rich would be overwhelming, making a meringue with fruit the perfect light and refreshing conclusion to the multi-course experience.
For example:
Amuse-Bouche (a small interesting bite to awaken the palate)
Raw Scallop Amuse Bouche, Blood Orange Emulsion
Soup Course (colorful and delightful, not hearty nor chunky)
Serve with Bread of Choice
Cream of Pea Soup, Goat Cheese Flower Crouton
Salad Course (keep it fresh and crisp)
Bibb Lettuce Salad, Fresh Herbs, House Vinaigrette
Fish Course (elegant, delicate and refined)
Roasted Sablefish, Chardonnay Cream Sauce, Caviar
Main Course (the main protein, medium portion size, with vegetable and starch)
Leg of Lamb, Curry Quinoa Crust, Over Steamed Spinach, Tomato Avocado Salsa
Dessert Course (a light sweet ending, not too heavy)
Pavlova with Whipped Yogurt Cream, Blackberry, Kiwi & Passionfruit
(click on links for Taste With The Eyes full recipe for each course)
The visual presentation is as important as the taste. Each course is arranged artfully with a balance of colors, shapes, and textures on the plate.
Consideration of all of these elements—balance, flavor, ingredients, and presentation creates a cohesive and delicious multi-course menu that flows smoothly and delights your guests.
Additionally, including wine pairings with a multi-course meal is an excellent way to enhance the dining experience, as the wine complements the flavors of the food, and the food, in turn, brings out the nuances of the wine.
The Fish Course Recipe
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Here, inspired by Nobu’s “Crispy Rice with Spicy Tuna,” I make crispy rice cakes using an onigiri mold and top the crispy rice with slices of avocado, spicy octopus, and jalapeño for colorful appetizer. The combination of the crispy rice base and the spicy, creamy octopus creates a textural and flavorful contrast that makes it such a delightful bite.
🐝 THE perfect dinnerware for Rosh Hashanah! Kristy’s gorgeous Honeycomb Dinnerware Collection from Williams Sonoma 
