Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Hot Tomato (and mango sorbet soup)

Written by Patti on August 31st, 2010

Good Morning, Darlings!

Last month, when Eric and I were in New Orleans, fabulous Chef Matt Murphy hosted us at the Chef’s Table at The Ritz-Carlton’s M Bistro. Oh, it was divine.

I can’t spill all the details yet, because the story is being picked up by a national online magazine, but I can tell you about one dish he spoiled us with. And how we tried to replicate it at home.

You know how it goes – you have something that drives you wild at a restaurant and you are sure you can make it at home. But it never quite seems the same, does it? That’s because they are trained chefs. They went to school for years to drive you wild at the restaurant.

But you can come close.

Come see what we did with this.

What the what?

That was our home version. Chef Matt starts out with a very shallow bowl and puts a bit diced tomatoes, pesto, basil oil and some magic in his.

Oh, and a scoop of mango sorbet. What? Mango sorbet? In soup? That’s crazy talk.

Um, no. No, it’s not (you have to say that like Heath Ledger as the Joker and it sounds cooler).

Our version:

Our version

Chef’s version

Wait, is that bacon sticking into the sorbet? That's what I forgot.

Not too hard to tell which is the professional dish, huh?

Oh, and Chef’s soup was nice and spicy. Mine, not so much. Gah, how could I have forgotten that part? Geez.

My soup with sorbet

Mine has no bacon and looks like an egg is floating in it. Plus, no spice.

Chef Matt's masterpiece. It was incredible.

Plus, Chef Murphy is handsome and has a cool Irish accent. Me, not so much.

So, head over to M Bistro at The Ritz-Carlton in New Orleans and hope to heavens this is on the menu. It is a work of art.

But, I’m going to keep trying here at home!

xoxo, Patti

Today blogging to Katy Perry – Hot and Cold


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