Legendary launch party food

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I held a launch party for my new book, 101 Great Philosophers, of which the chief selling point is that I cover each one in 400 words. I served my guests the René Florancy champagne, which was indeed an excellent party wine! For the canapés I asked the immensely talented former chef, Michael McGuinness to perform. He came out of retirement to do the honours, and served a feast that will live in legend!

We began with soft shell crab with caramelized ginger and whisky syrup. Then came seared yellow fin tuna with cucumber noodles and ‘tamari’ (a wheat-free soy sauce). Next were vast numbers of fresh Scottish oysters with lime. Small buckwheat blinis came with assorted types of caviar. The ‘surprise’ dish of the evening was seared Red Pole fillet of beef. The surprise was the wasabi on it, which brought tears to the eyes and practically blew the roof of the mouth off. Bite-sized profiteroles with chocolate sauce finished the evening, with Illy espresso and puff pastry tit-bits (Bocconcini di Matide) which tasted like mini Eccles cakes.

As you might imagine, praise for the food echoed throughout the evening, and my new book shone in its reflected glory….