Wild Boar with Wagyu Ragù

 

Pickled Colour Radishes with Immune Boost Green Salad

Tagliatelle alla Pescatora

Wild Bore Shank with Wagyu Ragu

Blackberry Mousse

Blackberry Mousse

A Birthday Feast to Remember

Hello, Tatekitchen lovers! I'm back with another culinary adventure. This time, it was a special occasion - my wife's birthday. As a chef, there's no better way to show my love than through a carefully crafted, home-cooked meal. So, I decided to pull out all the stops and prepare a full-course Italian feast that would make any restaurant envious.

We started with an Antipasto of Pickled Color Radishes with Immune Boost Green Salad. The radishes were pickled in-house, providing a tangy crunch that perfectly complemented the freshness of the salad. The salad was a medley of multi-color winter radish and micro greens, dressed lightly with a Yuzu vinaigrette. It was a refreshing start to the meal, setting the stage for the courses to follow.

Next up was the Primo, a Tagliatelle alla Pescatora. This dish was a seafood lover's dream, featuring shrimp, scallops, clams, mussels, and squid, all tossed in a fresh tomato and sea urchin sauce. The pasta was cooked to al dente perfection, and the seafood was tender and flavorful. The sea urchin sauce added a unique, briny depth to the dish that had us all reaching for seconds.

For the Secondo, I prepared a Wild Bore Shank with Wagyu Ragu. The shank was slow-cooked in a French broth until it was fall-off-the-bone tender. The Wagyu Ragu was a rich and hearty accompaniment, with the Mishima beef adding a luxurious touch to the dish. It was a meat lover's delight and the perfect main course to follow the seafood pasta.

Finally, for Dolce, I served a Blackberry Mousse. Made with organic blackberries, coconut cream, stevia, and raw honey, this dessert was a light and refreshing end to the meal. The mousse was airy and creamy, with the tartness of the blackberries perfectly balanced by the sweetness of the honey. It was a sweet ending to a wonderful meal.

Cooking this meal for my wife's birthday was a labor of love. Each dish was carefully thought out and prepared with the freshest ingredients, resulting in a meal that was not only delicious but also filled with love and care. It was a birthday celebration to remember, and I'm already looking forward to cooking up another feast for the next special occasion. Until then, keep cooking and keep loving!

Kion Coffee
 
Graphic T-shirt TEK's Spaghetti | Tatekitchen
sold out
 
Featured
Biceps Rissoto
Biceps Rissoto
Chicken Confit
Chicken Confit
Wild Boar with Wagyu Ragù
Wild Boar with Wagyu Ragù
Lobster and Salmon Roe Pasta
Lobster and Salmon Roe Pasta
“Okuizome” (first meal) for Lui
“Okuizome” (first meal) for Lui
Osechi 2023
Osechi 2023
French Cassoulet 2022
French Cassoulet 2022
Duck breast marmalade
Duck breast marmalade
 
TatekitchenTateki MatsudaFull Course, Birthday Dinner, Pescatore, Pasta, tomato sauce, winter, carrot, salad, sea urchin, Seafood, Wild Boar, Wagyu, beef, BlackberryComment