On March 24th, we will partner with the Specktator for a special event. We’ll re-create classic TV dinners Here are the details:
As a kid, who didn’t love TV dinners? Dining on mushy and/or flavorless food on a TV tray while watching your favorite show was pretty much a rite of passage (unless, you were the neighborhood kids whose parents wouldn’t let them watch TV).
Chef Dennis Chan remembers those days fondly and wanted to re-create the TV dinner experience but for an adult palate. The TV Dinner Dinner is a three-course meal featuring two of the most popular entreés, along with grown-up-kid-approved appetizer and dessert. (Kerry “The Specktator” Speckman was a big fan too, but she can cook about as well as Cindy Brady could say, “She sells seashells down by the seashore.”)
Mille Feuille-enrobed mini-link sausage with mustard dipping sauce
Salisbury steak with forest mushroom demi-glace
Buttermilk fried chicken with country gravy
and duchess mashed potatoes flavored with Parmesan
Molten-center brownie bundt
I look forward to seeing you!
We’ve long been a fan of wine from Trinitas Cellars in Napa. This evening, we had the pleasure of having Garrett Busch, Proprietor, join us for a dinner featuring his wines.
Alongside our regular menu this Thursday, Friday, and Saturday, we will also offer a Lover’s pairing menu where we’ll feature 4 romantic-themed courses paired with 4 glasses of wine for $80. Menu specials this weekend will include Thai Basil Whole Snapper, Sous Vide Curry-Rubbed Filet, Vahlrona Chocolate Terrine, and Southern Strawberry Tarts.
Thanks to all who selected us as “Most Romantic Restaurant in Jacksonville,” on researchpaperkingdom.com, and one of the top restaurants in Jacksonville on opentable.com.
It’s already time to start booking for the holiday season. This year, I can’t take credit for remembering. A guest called yesterday and told me she wanted to book an event for her company’s holiday party in December. I was completely caught off guard, but envious of her organization!
Every year at Blue Bamboo, we are excited to help bring our guests’ holiday event visions come to life.
Our holiday catering services at Blue Bamboo will delight even the most discerning guest. Our dedication to serving only the finest, specially-sourced ingredients, combined with thoughtful service and attention to detail, provides for an infinite array of unforgettable events in-house, or any setting of your choosing. We will have take-out catering available for those who want to bring something special to your host’s party.
Whether you are gathering friends for a festive holiday brunch, or gathering your colleagues for a relaxing holiday celebration over lunch, we are dedicated to providing good food, and welcoming hospitality.
Blue Bamboo’s private dining rooms are perfect for holiday parties and special events. From intimate holiday dinners with friends, to festive luncheon celebrations and formal dinners, we will custom-create a menu and a setting that fits your event and style. Our culinary team uses fresh, seasonal foods and presents with a dramatic flair. Customized pre-fixe or tasting menus are available as well as wine pairings. Our private dining rooms seat up to 12, 45, and 100 guests, and can be decorated to your desires. We will even assist you in party favor selections for your guests of all ages.
We did it again… 4 Courses, paired with 4 wines!!!
This Tuesday, we served up:
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One of our first courses was a Porcelain egg with liquid yolk. We followed that course with a Southern-inspired dish. Creamy potato-dusted grits with Chinese XO sauce.
This dish was called, “Watermelon bulgogi.” In order to get the texture just right, we dehydrated watermelon slices, and seasoned them as if they were beef. We grilled up the slices, then served them in a lettuce cup. Next, we served a Curry potato dosa, or Indian crepe, with spicy mango chutney.
It is our 7th anniversary, and we are celebrating with an evening of lucky 7′s.
Here’s an preview of what we are practicing to bring you the newest of techniques. We are cooking a few eggs sous vide, then soaking them in some beet juice to get a beautiful marbling on the outside.
The eggs are cooked until they still have a liquid center, allowing them to ooze a little onto the plate. We consider this a “rough draft” of one of the 7 courses we will be serving.
Thank you for your support over the last 7 years. We look forward to seeing you soon!
This is the second year that we participated in the Great Chefs of Jacksonville event. I, along with Mathew Medure, Tom Gray, and Scott Ostrander made up the City team. We went up against a team of chefs from the beaches to create 4 courses, matched up against one other.
Here’s the link to the event information about the annual event:
There were 200 guests, so we had to perform as efficiently as possible.
We created some unique dishes, all in our Blue Bamboo signature style.
We started with an earthy mushroom-veggie wonton stack.
The next course was a leek risotto cake, with a sherry sauce .
To finish off the meal, we created a chocolate-bruleed-banana mousse torte, drizzled with a cherry glaze.
It’s not often enough that we get asked to do custom dinners like this, but we look forward to the chance to practice our craft, and create new items for our menu.
This year, we served up New Year’s specials, our regular menu, and for those who wanted something a little extra-special, an exquisite 4-course tasting menu.
On our a la carte menu, we offered Lobster Cantonese and Whole Snapper with Black Bean Sauce in limited quantities alongside Blue Bamboo menu favorites.
We also shared our new molecular gastronomy skills this weekend! Our tasting menu featured a “Good Luck Hoppin’ John Cake,” Crispy Oysters, Sous Vide Chimmichurri Ribeye, and Pistachio Air Cake. Each course was paired with a wine selection from our extensive cellar.
Look for more exciting specials every time you visit Blue Bamboo for Hip Asian Comfort Food in 2012!
This past week, one of our wine distributors put us to a big test. He said, “How about we put together a wine dinner for next Monday?” Being one not to turn down a challenge, I jumped at the chance. He invited both the French representative of the wineries and the US representative of those same wineries to be present at our festivities, and they accepted!
That day, we had the chance to entertain 18 new guests who had never been to Blue Bamboo. Many of them had heard of us, and never made it in to check us out before. It was a perfect opportunity for us to show off a little, and create some food that we normally don’t get to do.
We started the evening with an artichoke salad topped with some pink sea salt, served with a French muscadet.
The third course was a lean veal loin chop with shanghai choy and cucumber salad on a piece of chicken “toast” all paired with a glass of cabernet franc rose.
To complete the evening, we served a tropical fruit and berry soup with a quenelle of coconut custard and a classic Chinese almond cookie. A grand cru Champagne seemed to be the right pairing for this course.
All in all, it was a fun evening for us and our guests. We had the pleasure of meeting some new guests, and because they were such a fun group, we can’t wait to see them again. We also had the pleasure of sampling some incredible French wines and making some food that we simply forgot we had the skills to make.
We do these special dinners every so often. If you’d like to hear about them in advance, please sign up for our mailing list.
Recently, we had the honor of hosting thirty-eight guests in house to share an evening with Rudy Shultz, winemaker for Thelema, Sutherland, and his own label, Rudi Shultz. His wines are great examples of South African winemaking, and we set out to pair them perfectly with some pre-selected dishes.
Next, we tried Peking roast duck, chile noodle salad fork, almond cous cous with a South African merlot.
As our finale, we made Parmesan gougeres with poached “Englewood” Asian pears and peppered orange jus with a South African riesling.
Whenever we are given the task of pairing wines, we first look at the body of the wines that we are given. Once we acomplish a proper food mate for Â that, we look for characteristics in the wine itself to pull out of in the dish. We then place those elements in a sauce, or somehow weave it onto the plate. What we then end up with is a dish in which the elements of 1 + 1 no longer equals 2, but 3, because of the heightened flavors and textures in the dish.
The feedback on our pairings was positive, which made for a fun evening for the guests and our kitchen staff’s egoes.
The coolest part of the evening is that Rudi got to meet everyone personally, and talk about all kinds of stuff, not just wine. Afterall, it’s not every day that we get to ‘hang with a winemaker from the other side of the globe.
To stay informed of upcoming special events such as this one, please join our mailing list. We’ll let you know when something else cool like this in on the radar.
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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