When it comes to creativity, the chefs at Theory have mastered the art of innovating! Last week, I attended a dinner at this beautiful eatery in Lower Parel. Guess what I ate? A especially curated four course dinner with apples as the main ingredient. All things apple – yes, we ate and sipped on apples throughout the course of the dinner.

The evening was kick-started by Theory’s Chef de Cuisine Clyde Comello and Chef Simarpal Singh Virdi with a salad making demonstration. Soon after, we dived into the sumptuous menu that had not only excited our palates but also intrigued us with the creativity and ideas behind this curation. We tasted delicacies with US Apples on our plates and here’s all that we gorged on.

First Course: Curried Carrot & Apple Soup

Second Course: Poached Apple with Goat Cheese

Crunchy endives with red wine poached apples, drizzled with red wine reduction served with gratinated goat cheese and hazelnut.

Salad and Sangria

Third Course: Apple Gnocchi

Pan seared apple gnocchi served with cinnamon glazed butternut squash, sage butter and burrata.

Chicken Roulade with Apple Jus

Moist chicken roulade stuffed with mushroom forestiere and gruyere on  a bed of peronata and brandy apple jus.

Fourth Course: Desserts

Apple cheesecake with burnt butter ice cream/Apple baklava with vanilla ice cream

     

The evening was hosted meticulously by the lovely FBAI team, US Apple Export Council (USAEC), and the staff of Theory. So, the next time you pick up US apples, you’re going to think of this menu and perhaps get inspired to experiment with this versatile fruit in your own kitchen!

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