{"id":5683,"date":"2016-01-26T23:36:22","date_gmt":"2016-01-26T23:36:22","guid":{"rendered":"http:\/\/chezhelvetica.com\/blog\/?p=5683"},"modified":"2016-01-27T03:48:17","modified_gmt":"2016-01-27T03:48:17","slug":"monet-meets-cava-v","status":"publish","type":"post","link":"https:\/\/chezhelvetica.com\/blog\/monet-meets-cava-v\/","title":{"rendered":"Monet Meets Cava V"},"content":{"rendered":"

$\"CaveCupcakes\"$ <\/a>ChezHelvetica shared stories, pictures and the amazing flavors experienced Down Under with a group of very creative, special friends (the exclusive members of Cava V). With inspiration from meals at Middle Eastern Maha $\"Halloumi$ Restaurant<\/a> in Melbourne and the Amora Jamison Hotel<\/a> in Sydney, a Grilled Halloumi and Eggplant Arugula Salad opened the celebration. Halloumi<\/a> is a traditional cheese from Cyprus, and when grilled, has a sensational savory taste. Yotam Ottlenghi’s Burnt Eggplant<\/a>, Wild Rocket Arugula and Pomegranate Lemon Dressing completed the dish, accompanied by Pita, Flatbread and Kalamata Olives. Velvety Marqu\u00e9s de<\/em> C\u00e1ceres<\/em> Ros\u00e9 from Rioja accompanied this course, soon followed by delicious Gloria Ferrer<\/em> Sonoma Brut to pair with Dungeness Crab Cakes and Sweet Chili Sauce, a recipe learned at The Culinary Arts Center aboard the Noordam<\/em>. Washington state Crab Meat mixed with Celery, Onion, Chives, Lemon, Egg, Worcestershire and Tobasco Sauces, Garlic, Thyme and Panko Bread Crumbs $\"CavaCrabcakes\"$ <\/a>\u00a0bathed in a luscious Sauce comprised of Butter, Cream, Sherry (instead of Sake), Lime Juice, Ginger and Sweet Chili Sauce. Then\u00a0the art project<\/em> sparked by Mini-Monet Cupcakes<\/a> seen at The Flats in Sydney . . . ChezHelvetica’s Chocolate Ganache<\/a> and Vanilla Bean<\/a> Mini Cupcakes decorated like colorful fireworks by the Cava V with assorted frostings, sprinkles and toppings. Simply Spectacular!<\/p>\n

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