Details:

Monday,November 5, 2018  7:00PM – 10:00PM

Event held at: RedDoor Asian Bistro
625 E. Las Olas Blvd.
Fort Lauderdale, FL 33301
http://www.reddoorasianbistro.com

It had been a few months since our last event and it was time. Several new FoodieFreaks came to this event as the word is spreading about the unique opportunity that these dinners provide.

The good news is that no one was dissapointed. In fact, the portions served and the amount of drinks/wines poured may have been one of the most filling FoodieFreaks adventures to date. No one left hungry or wanting for more after our wonderful experience at Red Door Asian Bistro.

As we entered the restaurant we were warmly welcomed. The staff, chefs and management were just about as happy to see us as we were to see them. All involved were excited about the plans for the evening.

Red Door has a traditional and authentic Asian ambiance. Long wood tables set with red napkins helped to make the experience seem as if we were dining somewhere between Japan and China.The front of the house provides table seating, a long bar and plenty of area to enjoy signature drinks or appetizers. Slightly hidden around the back are oversized Hibachi tables that seat as many as 10 each.

As a group we were escorted to the Hibachi room so that we would all be able to sit together around two tables and experience the evening together.

Chef Ethan, Managers Jane and Tony and our server Christina were all ready to start an epic journey into Asian cuisine.

“Anything that walks, swims, crawls, or flies with its back to heaven is edible.” (Cantonese Saying)

What better way to start a true Asian inspired meal than with a choice between filtered or unfiltered cold sake? Our hosts explained the differences between the two and poured each into traditional sake glasses for the first toast of the evening.

Kampai!

The night’s food offerings started with a towering cylinder of yummy. Chunked just-ripe mango and perfectly soft avocado were set as the base that held a healthy amount of snow crab atop. That was plated on a mango coulis set on a fresh green bamboo leaf. Flying fish eggs and micro greens garnished the dish that provided some salt and and earthly compliment.

Something delicious was mixed in the snow crab that was said to be a special secret yummy sauce. The dish was bold yet light, and had a refreshing tropical morning zest feeling.

The Sake and wine continued to flow as the next course was presented. A beautiful presentation of a traditional summer roll with a twist. The chef told us that this rendition he called a Sexy Salmon Roll.

Raw salmon, fresh mint leaves, crisp romaine lettuce, crab meat and swaths of plum sauce were tightly stuffed into a homemade rice wrapper. Delightful.

Keeping with the Asian Fusion theme, the chef prepared a ball of wondrous flavor for the next course.

Spicy raw tuna was chopped and flavored with spicy sauces. That was then made into a ball. Finely shaved pieces of fresh avocado were then placed on top to wrap the the tuna. The taste was light and fluffy, yet full of fun. The soft exterior that held the tuna meshed with the spicy flavors with each bite, creating an alternating sensation of sweet and spicy at the same time.

LOBSTAH!

The head of a large Maine Lobster was set on a tray. Surrounding that was claw and tail meat prepared in the traditional Cantonese style. Ginger and scallion, garlic and lobster were sauteed together over high heat to infuse the flavors.

The dish was served french style with the plate moving to each of us to take a healthy portion. Each piece of pure foodie heaven had a pungent flavor that was accentuated by the the perfectly cooked lobster. This was not only a gorgeous presentation, but a wonderful dish prepared with an expert hand.

 

We all just realized that the meal was only at the half-way point. So much food, terrific wines and fantastic service thus far. What else could await us as we were all getting toward food coma status?

A quick lemon sorbet was served to wash down and cleanse the palate as we were getting ready for the second half of the dinner.

Next up: Ribs that were slow-cooked for many hours at a low temperature and then glazed with an orange peel and sweet BBQ sauce.Garnisheed with garlic and peppers had us all singing the chef’s praise.

Nontraditional yet classic.That is the best way to describe the Peking Duck in a bun dish. Perhaps it is best described as an Asian duck soft taco.

Homemade Boa buns held within it a healthy portion of duck meat and crispy skin. Added to that were julienne scallions and a homemade hoisin sauce.

Each bite started with a soft and spongy texture that continued with a mouthful of duck and crunch from the scallion. The crispy skin added another element to the awesome tasting experience.

Skewers of meat on a beautiful plate were served next.

Chunks of Filet Mignon and Chicken were roasted with garlic and spices to create a crisp exterior and a soft and juicy interior. Yum-Yum sauce was provided for dipping these wonderful morsels.

Steamed Broccoli and Carrots were added for a garnish.

To end the evening’s food fantasy the chef prepared a steamed Sea Bass. First, the cooking process created a crispy outer layer and a tender and moist inside.

The fish was coated with a brown sauce flavored with ginger and scallions. A dab of hot oil garnished the dish to add just a bit of heat.

Overall the fish was flavorful and flaky. A brilliant offering to close the main course entries.

Finally, dessert.

An Asian Favorite – Vanilla Ice cream topped with chocolate Sauce.

Wines served/paired with the meal:

Kendall Jackson Vitner’s Reserve Chardonnay, California

Maso Canali Pinot Grigio,  Italy

Matua Sauvignon Blanc,  New Zealand

Chateau Ste. Michelle Merlot, Washington State

Canyon Road Pinot Noir, California

Louis M. martini Cabernet Sauvignon, California

Sake, Lychee Sakatini

 

 

(Sake)

(Rainbow Snow Crab Tower)

(Sexy Salmon Roll)

(Spicy Tuna Ball)

(Lobster Cantonese Style)

(Spare Ribs)

(Peking Duck Tacos)

(Filet Mignon and Chicken)

(Steamed Sea Bass)

(Ice Cream)

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