Many of you may already know about our annual Pre-New Year's Eve dinner ritual. In fact, our second ever blog entry featured our 4th dinner! Typically, Andrea and I, along with our friends Nimo and Nisha (and others when possible) spend the weeks of December exchanging recipes and slowly developing the menu. Then, a day or two before a big New Year's Eve bash, we gather at one of our houses to prep and cook together, and drink plenty of wine.
In 2007, however, not only did we lose a couple of guests, but busy schedules and family obligations kept us from fully planning our meal. But rather than let the tradition die, the four of us decided to relieve ourselves of the planning pressure and just splurge at Alexander's Steakhouse in Cupertino, CA.
Alexander's is a TRUE steakhouse in many respects - the entry reveals samples of every cut of meat displayed behind glass, provoking salivation immediately. It's dark and moody, with large comfortable booths, an attentive team of servers and sommeliers for each table, and a menu that includes many traditional cuts of meats and classic sides. And in many great ways, the restaurant throws creative and delicious twists at diners. Some such highlights for us were the Hamachi shots to start (somehow I stole 2 of those, yum) and cloud of cotton candy as a centerpiece for our dessert course. The entrees at the table included cuts of filet mignon (one paired with lobster), a huge porterhouse, and a seriously flavorful ribeye. And of course, each bite was paired with some great wine.
Check out the photos below, and enjoy our 5th Annual Pre-New Year's Eve dinner. Coming next, our Anniversary tradition at Ruth's Chris.
jumbo lump crabmeat, tempura fried, spicy tuna sauce
red chili, frizzled ginger, avocado, truffled ponzu
Intermezzo - Blood orange gelée
Filet Mignon with seared foie gras
2lb Bone-In Ribeye
shiitake mushroom, ginger beurre fondue, scallions
Dry Aged Porterhouse
cheddar cheese popovers, candied bacon, pimenton oil
Steak & “Steak” petite filet mignon & maine lobster “steak”
shiimeiji mushrooms, what’s this here sauce?
Mac ‘N Cheese
white truffle oil
Dark chocolate raspberry mousse cake bombe with red beet ice cream and cocoa grapes
Chocolate soufflé with crème anglaise