I write this on the morning of the LFI annual dinner. Everything is ready and so is everyone. A few minor here and there jobs remain to be finished but all is in hand.
The pressure to produce feels high. Takeaway is a fickle thing, we lose all control as the crates leave the restaurant. We curate playlists, offer wine pairings, provide flowers for ambience, books for souvenirs and of course an abundance of local food. We will always go above and beyond to please, this gives us the elation we crave at the end of a job well done.
The temporary kitchen is polished and ready, the dining room still under a haze of construction. The clattering of the crew setting up is all the music we need to hype us up for the day of festivities ahead.
Fennel is just arriving, a divisive ingredient at many a table. But just wait until they try piccalilli! Hopefully next year we will hear the debates of whether this old relic should be retired to the books, never to adorn the table again.
This is the transitional time of year, as the food world slows and events finish up we must look to new menus, projects and even pastures. So to those we leave behind, we attempt to keep a cherished memory, thank you for your efforts.
Roasted plum and ice wine gel (from the LFI dinner)
an armful of plums
200g ice wine
0.4g agar agar
Place plums the oven at 400 for 20 to 40 minutes.
Leave to cool and pop out the stones.
Mix everything around somewhat and scoop into jars.
Heat ice wine to a simmer and whisk in agar agar.
pour atop the plums and leave to set in the chiller.