{"id":1538,"date":"2017-03-17T23:40:02","date_gmt":"2017-03-17T23:40:02","guid":{"rendered":"http:\/\/perfectmealtoday.com\/?p=1538"},"modified":"2017-03-19T00:04:48","modified_gmt":"2017-03-19T00:04:48","slug":"five-crowns-restaurant-2017-spring-menu-unveiled","status":"publish","type":"post","link":"https:\/\/perfectmealtoday.com\/?p=1538","title":{"rendered":"Five Crowns Restaurant 2017 Spring Menu Unveiled \u201cLove is the most important ingredient. Cook with love and cook for the soul.\u201d"},"content":{"rendered":"

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Michael Hepworth<\/span><\/p>\n

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Five Crowns Restaurant\u00a02017 Spring Menu Unveiled<\/p>\n

\u201cLove is the most important ingredient.<\/strong><\/p>\n

Cook with love and cook for the soul.\u201d<\/strong><\/p>\n

Executive Chef, Stephen Kling<\/p>\n

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By Kay Schroeder<\/em><\/span><\/p>\n

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Corona Del Mar (Perfect Meal Today)3\/16\/17\/–<\/span> As the clock struck 6:00 p.m., assembled media guests were ushered into the Greenhouse\/Garden Room for the unveiling of Executive Chef, Stephen Kling\u2019s 2017 Spring Menu<\/em>.<\/p>\n

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General Manager, Kenyon Paar;<\/figcaption><\/figure>\n

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Sommelier\/Cicerone Cheesemonger Tracy Nelsen<\/figcaption><\/figure>\n

Guests were greeted by the many gracious and talented professionals who were instrumental in developing the menu items, artistic food preparation\/presentation, and designing the program for sharing their extensive knowledge of food and spirits. Those collaborating with Executive Chef Kling were General Manager, Kenyon Paar; Cheesemonger\/Cicerone\/Sommelier, Tracy Nelsen; Senior Bartender, Randy Thais; Sales and Marketing Manager, Allison Robbins; and their friendly and very efficient wait staff.<\/p>\n

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Five Crowns’s Sara Smiles with a Tray of Drinks<\/figcaption><\/figure>\n

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Sara Smile with tasty spoon fulls<\/figcaption><\/figure>\n

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Senior Bartender, Randy Thais poet and Professor of English and Philosophy<\/figcaption><\/figure>\n

Wait staff members circulated throughout the crowd as they offered handcrafted specialty cocktails from trays brimming with tumblers of Leche Libre with pineapple and spices served over ice (crafted by Senior Bartender, Randy Thais), and the sparkling Spiritual Gangster with skewered cucumber ribbons served in stem glasses (crafted by Julie Warnsdorfer).<\/p>\n

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Who else could be better equipped than a poet and Professor of English and Philosophy to teach us Cocktail Creation 101? Perhaps poetry is what inspired Randy\u2019s passion for creating outside of the box, cutting edge cocktails. That passion was evident as he explained the process(es) for developing his Ode to Nouveau Cocktails<\/em>. Some of the ingredients used in the cocktails took a few days to several months to perfect.<\/p>\n

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Cheesemonger, Tracey Nelsen\u2019s Cheese and Charcuterie Board with its Symphony of Cheeses <\/em><\/strong>was so beautifully crafted that it took a while for a guest adventurous enough to be the first one to cut a sample from one of the four cow and goat cheeses. Particularly interesting was the pairing of the cheeses with a trio of condiments: blueberry compote, spiced honey, and golden mustard seed sauce which were deliciously compatible with the cheeses. Black pepper salami and shaved prosciutto provided the crowning touch. Featured on the Cheese and Charcuterie Board were:<\/p>\n

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